FOR CHICKEN: Heat oil and butter in large saute pan.

Combine flour, parmesan cheese, pepper, salt and cajun seasoning on a plate, mix well.

Dip chicken breasts in egg / sour cream mixture, then into flour/cheese mixture to lightly coat.

Cook in hot butter oil mixture, turning once until cooked through, remove to a plate as done and keep warm.

FOR HAM: Add ham and cook until starting to brown, add chicken broth, cream and mustard, cook until slightly thickened, remove from heat.

FOR BEARNAISE SAUCE: In a small sauce pan combine wine, vinegar, shallot tarragon and pepper until reduced to 2 tablespoons, strain into small bowl.

Have a double boiler set up, in the top part of the double boiler, off heat combine egg yolks, cream, hot sauce and reduced wine/vinegar mixture, whisk well. Place over the simmering water whisking at all times until the eggs begin to thicken, 2 to 4 minutes add butter very slowly while whisking until thickened. If it gets to thick add drops of hot water to thin. Serve immediatly or keep warm by putting dish in a small pan of warm water. Do not reheat, it will seperate.

To assemble

On plates or large platter arrange asparagus, add ham with sauce, top with chicken then some bearnaise sauce.

Garnish with chives and parsley

Serve woth crusty bread!