Chicken Oscar
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
chicken breast halves, boneless, skinless
4-6 oz pieces |
|
| 118 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
crab meat
|
|
| 12 | each |
asparagus
cooked |
*
|
| 1 | x | 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.
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.
