Instructions: Combine wine, vinegar, tarragon, onions and pepper in skillet. Bring to a boil and cook rapidly until almost all the liquid disappears. In a small saucepan, heat butter to bubbling, but do not brown. Place the egg yolks, lemon juice, salt and cayenne in the container of an electric blender.

Cover the container and flick the motor on & off at high speed. Remove the cover, turn the motor on high and gradually add the hot butter. Add the herb mixture, cover and blend on high speed for 4 seconds.

Chop chicken into bite size pieces. Saute chicken and sliced mushrooms in 2 Tbsp. margarine. Sprinkle with garlic powder, paprika and pepper In large mixing bowl, combine 1/2 the Ricotta cheese and 1/2 the chicken and mushroom mixture. Add 1/2 cooked spinach. Add the remainder of Ricotta cheese, chicken & mushroom mixture, spinach and mix thoroughly with hands.

Cook manicotti noodles as per directions until Al denti (firm, not soft).

Cool noodles slightly Stuff manicotti with chicken, mushroom, spinach mixture. Place stuffed manicotti on baking dish, sprayed with vegetable spray. Cover with foil. Bake at 375 for 40 minutes or until hot. If desired, top manicotti with Bemaise sauce and garnish with chopped red pepper and chopped parsley. To create the Ala Viking effect for special presentation, place noodle on china plate. Pour Bernaise sauce around manicotti noodle (to look like water). Place 2 to 3 spears of asparagus on each side of noodle to resemble oars of a ship.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.