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Chicken Oscar

 
3.2k

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

servings

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free, Sugar-Free
 

Ingredients

24 ounces chicken breast halves, boneless, skinless
4-6 oz pieces
½ cup all-purpose flour
salt and black pepper
to taste
*
4 tablespoons butter
1 cup crab meat
12 asparagus
cooked
*
Hollandaise Sauce (Original and Authentic Version)

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.

The resulting chicken breast after pounding into an even thickness
Dredge the breast in the seasoned flour

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.

Brown the chicken breast in the skillet
Plating the chicken, top with the crab meat

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.

Top with 3 crunchy asparagus spears, lovely!

Spoon some hollandaise sauce over asparagus on each plate and serve immediately.

Spoon the sauce over...

 

* not incl. in nutrient facts

Add review

 

 

Comments

I am very excited to know new things. like this one, I was unaware of Chicken Oscar Recipe So thank you for the blog.

about 6 years ago

United States

So is the crabmeat to be cold?

over 5 years ago

lightly saute with a pat of butter to warm up

jeerome

happyzhangbo

The crabmeat we used was straight from the can, so it was room temperature. Hope this helps, and happy cooking:)

about 5 years ago

Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 35839% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 269mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 81g
Vitamin A 7% Vitamin C 2%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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