Chicken and Bearnaise Sauce Recipe

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Chicken and Bearnaise Sauce
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Ingredients:

Directions:

  1. Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
  2. Prep all your ingredients.
  3. Cut chicken into 1 cubes or bite sized pieces. Season with salt and pepper.
  4. In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
  5. Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
  6. Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
  7. Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
  8. Serve over pasta and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 943.27 Kcal (3949 kJ)
Calories from fat 205.9 Kcal
% Daily Value*
Total Fat 22.88g 35%
Cholesterol 141.68mg 47%
Sodium 2326mg 97%
Potassium 754.15mg 16%
Total Carbs 116.4g 39%
Sugars 8.27g 33%
Dietary Fiber 7.71g 31%
Protein 60.23g 120%
Vitamin C 4.8mg 8%
Iron 5.6mg 31%
Calcium 127mg 13%
Amount Per 100 g
Calories 204.99 Kcal (858 kJ)
Calories from fat 44.74 Kcal
% Daily Value*
Total Fat 4.97g 35%
Cholesterol 30.79mg 47%
Sodium 505.47mg 97%
Potassium 163.89mg 16%
Total Carbs 25.29g 39%
Sugars 1.8g 33%
Dietary Fiber 1.67g 31%
Protein 13.09g 120%
Vitamin C 1mg 8%
Iron 1.2mg 31%
Calcium 27.6mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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