Very nice, just finished making (and eating this recipe). Worth the trouble to make your own hollandaise sauce. The presentation is very nice and not too hard.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minIngredients
Directions
Prepare the hollandaise (preferably from scratch or using a package if you must) and keep warm over hot (not too hot) water until ready to serve. (see hollandaise sauce recipe link below).
Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin. This will help the chicken cook evenly.
Combine the flour, salt and pepper on a plate for coating the chicken.
Heat the butter (or olive oil) in a heavy skillet over medium high heat.
Dip the chicken pieces lightly in the seasoned flour and shake off excess.
When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden.
Remove to a heated serving platter as the remaining pieces are cooked.
Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
Spoon some hollandaise sauce over asparagus on each plate and serve immediately.
Comments
References
| Authentic Hollandaise Sauce (Mother French Sauce) | about 14 years ago |
| See Complete Step by Step Pictures in Our Blog: Chicken Oscar | about 14 years ago |
I am very excited to know new things. like this one, I was unaware of Chicken Oscar Recipe So thank you for the blog.
So is the crabmeat to be cold?
lightly saute with a pat of butter to warm up
The crabmeat we used was straight from the can, so it was room temperature. Hope this helps, and happy cooking:)