John Myers
Asparagus with Herbal Hollandaise, Plain Rice and Marinated Chicken Fillets
The perfect asparagus with herbal hollandaise, plain rice and marinated chicken fillets recipe with a picture and simple step-by-step instructions.
The marinade
- 1 tablespoon Flour
- 1 piece Egg
- 3 tablespoon Breadcrumbs
- 2 tablespoon Butter
- 2 tablespoon Soy sauce japanese
- 1 teaspoon Grilled Chicken Seasoning
- 0,5 teaspoon Pepper
- Mix everything together, marinate the meat in it for 2 hours
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- 500 g Fresh asparagus
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 bag Brown rice
- 1 packet Hollandaise sauce
- Chopped herbs
- When the meat is completely marinated, turn in the flour, egg and breadcrumbs and set aside.
- Peel the asparagus, if you want, mix the water with salt and sugar in the steamer and cook. Otherwise as always in the pot with additional butter.
- Put the rice on top.
- Let a non-stick pan get hot, melt the butter, fry the fillets until golden brown, turn the stove down and finish frying.
- Let the sauce get hot and stir in the herbs.
- The asparagus is firm to the bite, the meat is cooked and juicy, the rice is ready and the sauce is warm; get to your plate, off to the garden and enjoy your meal.
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