Chicken with Asparagus Mousse
|Asparagus/One 9-ounce package thawed frozen asparagus||1 Pound|
|Shallots/Green onions||3 , minced|
|Hollandaise sauce||2⁄3 Cup (10.67 tbs), prepared (Homemade Or Prepared)|
|Whole chicken breasts||4 Large, skinned, boned and halved|
|Clarified butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄2 Cup (8 tbs), seasoned|
For mousse: Wash and trim fresh asparagus.
Cut fresh or thawed asparagus into 1-inch pieces.
Place in saucepan with shallots or onions and enough salted water to cover and cook until tender, about 12 to 15 minutes.
Drain thoroughly, pressing out all water .
Puree in blender or finely chop.
Combine asparagus and hollandaise in mixing bowl and keep warm.
Preheat broiler Place chicken breasts between 2 sheets of waxed paper and pound them until thin (about 1/4 inch).
Dip chicken in seasoned flour, shaking off excess.
Heat butter in 10-to 12-inch skillet over high heat and saute chicken breasts quickly until golden brown, about 2 minutes on each side.
Remove to large shallow casserole.
Add white wine to skillet, scraping up any browned bits from bottom.
Pour wine over chicken.
Evenly spoon mousse on each chicken breast.
Sprinkle with Parmesan and place under broiler until top begins to brown lightly and cheese is bubbling.