A tarragon-wine marinade sets the stage for a delectable chicken and asparagus dish overlaid with hollandaise sauce and cheddar cheese.
INGREDIENTS (for 4 servings):
- 4 skinless, boneless chicken breast halves
- 1/2 cup Chardonnay wine
- 1 teaspoon dried tarragon
- 1 packet dry hollandaise sauce mix
- 16 fresh steamed asparagus tips
- 1 cup shredded Cheddar cheese
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours.
Preheat oven to broil/grill.
Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.