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4 Large chicken breast -- no skin, no bone
salt and pepper
3 tablespoons butter
1/4 teaspoon parsley
1/4 teaspoon tarragon
1/2 medium red bell pepper
3 medium scallions
1 pound fresh asparagus
4 egg yolks
1 tablespoon lemon juice
1/2 cup melted butter
salt to taste
How To Prepare:
Cut chicken breasts in large strips, salt and pepper to taste and set aside. Cut red bell pepper into thin strips, cut asparagus into 1 1/2" pieces and cut scallions (little green onions) in half and then lengthwise in half
again (long think strips).
Make the Hollandaise sauce by placing egg yolks into blender, add lemon juice and blend till thick and creamy. Slowly, add melted butter in
thin stream to the egg yolks as blender is running. When all butter is added set the sauce aside.
Melt the 3 tablespoons of butter in sautˇ pan over medium heat (do not burn the butter). Add chicken strips, parsley and tarragon and sautˇ till done (about 4-5 minutes). Remove to large bowl with slotted spoon, set aside and keep warm. Place bell pepper, onions, and asparagus in saute pan in the remaining butter, stir constantly and sautˇ about 3-4 minutes or till veggies are semi-cooked (don't over cook veggies). Add veggies to chicken, pour hollandaise sauce over top and gently toss with two large spoons
to coat everything evenly with the sauce. Serve immediately.
Carbs per serving - include all nutritional information if known: