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    Chicken with Asparagus from GPB


    Source of Recipe


    GPB

    List of Ingredients




    4 skinless, boneless chicken breast halves
    1/2 cup Chardonnay wine
    1 teaspoon dried tarragon
    1 envelope hollandaise sauce mix
    16 fresh steamed asparagus tips
    1 cup shredded Cheddar cheese

    Recipe



    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.

 

 

 


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