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.