Chicken, Asparagus and Blood Oranges Hollandaise

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Chicken, Asparagus and Blood Oranges Hollandaise
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
6
Ingredients
6 Chicken breasts
1 bunch Sage
1 lemon (juice)
100 milliliters olive oil
800 grams green Asparagus
salt
freshly ground peppers
5 Tbsps butter
4 Blood orange
For the hollandaise sauce
250 grams butter
3 egg yolks
4 Tbsps dry white wine
salt
freshly ground white peppers
also
12 slices Toast
How healthy are the main ingredients?
SageChicken breastlemonolive oilsalt

Preparation steps

1.

Rinse the chicken and pat dry. Rinse the sage and shake dry. Set 6 leaves aside and finely chop the rest. In a bowl, mix chopped sage leaves with lemon juice and olive oil and season with pepper. Add the chicken, tossing to coat and marinate 30 minutes.

2.

Peel asparagus from lower third, cut off the woody ends and cut into 5 cm (approximately 2-inch) long pieces. Bring a shallow pan of salt water and 1 teaspoon butter to a simmer, add the asparagus and cook until crisp-tender, about 7 minutes, drain, rinse and drain and cut in half lengthwise.

3.

Working over a bowl to catch the juice, with a paring knife, follow the curve of the blood oranges and remove the peel and white pith. Cut in between the membranes to release the fruit. Squeeze the skins into the bowl.

 

4.

 For the hollandaise: Melt the butter and skim off the foam. Combine the yolks and wine in a metal bowl and beat over a pan of simmering water until frothy, then add the butter, drop by drop, whisking all the while until the sauce is thick. Do not boil! Whisk in  3 tablespoons of the blood orange juice and season with salt and pepper.

5.

Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Lift the chicken from the marinade. Heat 1 tablespoon butter in a pan and saute the chicken until cooked through, about 4 minutes per side. Slice the chicken on the diagonal. Toast the bread, then cut out circles, brush with remaining butter and place on the baking sheet, Top the toast with chicken, orange fillets and asparagus and finish with the hollandaise sauce. Bake until the hollandaise is glazed, about 8 minutes. Serve garnished with sage leaves.