Chicken Oscar
Submitted by slowcooker
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 minPounded chicken breast pan-fried in butter, topped with lump crab meat and fresh asparagus, then drizzled with hollandaise. This is restaurant food you can absolutely pull off at home.
The trick is pounding the chicken thin so it cooks evenly and fast. From there it is just a matter of layering: crab on the chicken, asparagus on top, hollandaise over everything.
The whole dish comes together in about 35 minutes, and most of that is the hollandaise.
Chef Tips
- Make your hollandaise from scratch. The packaged stuff works in a pinch, but homemade is what makes this dish special. Keep it warm over a pot of hot (not boiling) water.
- Pound the chicken thin and even. Put it between plastic wrap and go at it. Uneven thickness means one part dries out while the other is still raw.
- Use real lump crab. Imitation crab will technically work, but the flavor and texture difference is night and day on a dish this simple.
Variations
- Veal Oscar: Use veal cutlets instead of chicken for the traditional version of this classic.
- Lobster Oscar: Swap the crab for chunks of lobster tail for a serious special occasion upgrade.
Ingredients
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.
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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.
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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.
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:)