This chicken oscar recipe is easy to follow and makes a nice elevated fancy dish for a romantic dinner or special event.
When we were younger my husband used to make Veal Oscar for special occasions. These days he’s too busy to cook, though we do get him to make his famous spaghetti with meatballs on occasion.
I noticed some pretty good looking crab at the store and it reminded me of the veal oscar we used to eat. We don’t eat much veal anymore but you could make this recipe using veal if you want.
Instead, I used chicken breasts. They need to be pounded out first. I would even pound out the thin cutlets you can buy at the store a bit.
Then the chicken breast is dredged in a simple flour, salt and pepper breading.
Next, they are pan fried in a little olive oil just until brown on both sides.
Traditional veal oscar is made with Bernaise sauce on top. However, I really don’t love the taste of tarragon. In fact, I don’t care for anything anise flavored, so I made a Hollandaise sauce instead.
Usually you made this in a double boiler but guess what? The food processor works just as well. And, here’s a tip. You can add a tiny bit of water if it seems too thick.
The final plate includes two pieces of chicken, topped with two asparagus spears. Followed by seasoned crabmeat and drizzled with Hollandaise sauce.
I used a lot of crab in my dish but you could use less which would be great if you are serving several people. It will taste just as good.
P.S. Another special occasion dish is this Blue Cheese Marinated Flank Steak. Or, if you are looking for a special fancy dessert to go with this dish you may like this Fancy Chocolate Charlotte Cake. See them and many more on my Recipes Page.
- 2 boneless skinless chicken breasts
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 6 spears of asparagus
- 8 oz. lump crab meat
- 1/4 teaspoon old bay seasoning
- 1 tablespoon fresh lemon juice
- 4 egg yolks
- 1 cup butter melted
- 2 tablespoons fresh lemon juice
- salt and pepper
- Clean asparagus spears and microwave for 3 minutes on high. Or, blanch in boiling water for about 1.5-2 minutes. Set aside.
- Pound each chicken breast covered with plastic wrap to about 1/8 inch thin.
- Drain crab and mix with Old Bay and lemon juice.
- In a large shallow dish, mix flour salt and pepper.
- Dredge chicken in flour.
- Heat 1/4 cup olive oil in a saute pan.
- Cook the floured chicken breast in the oil for 2-3 minutes on each side until golden brown.
- Remove to baking dish.
- Make the Hollandaise by whisking 4 egg yolks with 2 tablespoons of lemon juice and a pinch of salt and pepper into a food processor.
- While the processor is running slowly drizzle 1 cup of melted butter into the egg mixture.
- Finish the dish by topping each chicken breast with 2 asparagus spears, equal portions of crabmeat and a healthy drizzle of Hollandaise sauce.
- Place in a 350-degree oven for about 5 minutes to warm.
- Serve immediately.
I did not calculate the nutrition for this recipe because you only use a little bit of the Hollandaise sauce and a small amount of the flour and olive oil in the end. This resulted in a very high incorrect calculation.
Nutrition InformationServing Size 1
Amount Per Serving Calories 1013