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Chicken with Bernaise Sauce




Source of Recipe


a long lost GF


Recipe Introduction


YUM and great to serve company. It's got all my favorite things in this recipe.


List of Ingredients




2 whole boneless, skinless chicken breasts, cut into 1" cubes
1-2T EVOO
1-2 cloves garlic, minced
1 small can plain artichoke hearts, quartered
fresh asparagus, 1/2 - 1 full bunch, (trim tough ends off, discard ends), cut into 2" sections
6-10 fresh white button nmushrooms, sliced
1/8 C pine nuts, toasted
1 small can black olives, sliced
1 C dry white wine
1 package Knoor Bernaise sauce mix, make according to package directions
Pasta: cracked black pepper pasta or spinach fetticini *thicker / wider pasta is preferred

Recipe



Boil water for pasta. Add salt to water if desired.

Heat EVOO in a skillet over medium heat. Add garlic and sautee until tender, careful not to burn. Add chicken breasts and sautee until no longer pink.

In the mean time, in a small sauce pan, make bernaise sauce according to package directions.

To chicken add: wine, artichokes, asparagus and mushrooms. Cover and steam asparagus until crispy tender, approx. 3-5 minutes.

Add pine nuts and olives to above. Add bernaise sauce to chicken & veggie combo. Heat through & serve over pasta.