Asparagus Chicken With Hollandaise Sauce

• 4 boneless skinless chicken breast halves
• 1/2 cup Chardonnay wine
• 1 teaspoon dried tarragon
• 1 (1 1/4 ounce) packet dry hollandaise sauce mix
• 16 fresh steamed asparagus spears
• 1 cup shredded cheddar cheese (I only used about 1/2 cup of the cheese)

1. To marinate: Place chicken in a nonporous glass dish or bowl.
2. Pour wine over chicken, then sprinkle with tarragon.
3. Cover dish and refrigerate to marinate for 2 hours.
4. Preheat oven to broil.
5. Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
6. Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
7. Prepare hollandaise sauce according to package directions.
8. When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
9. Sprinkle with cheese and serve.

chicken, chardonnay wine, tarragon, packet, cheddar cheese

Taken from www.food.com/recipe/asparagus-chicken-with-hollandaise-sauce-98278 (may not work)