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 between pieces of plastic wrap first to make them tender. 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. No eggs or breadcrumbs required.
Next, the chicken pieces are pan fried in a little olive oil in a nonstick frying pan 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 with a whisk 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.
To plate each portion place chicken (two pieces on top of each other) first. Then place asparagus spears on top, followed by seasoned crabmeat. Then drizzle 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.
Chicken Oscar with Hollandaise Sauce
- 2 boneless skinless chicken breast halves
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil ~ 4 tablespoons
- 6 spears asparagus
- 8 ounces lump crab meat
- 1/4 teaspoon old bay seasoning
- 4 egg yolks
- 1 cup butter melted
- 2 tablespoons fresh lemon juice
- salt and pepper
- 1 tablespoon fresh lemon juice
- Clean asparagus spears.
- Steam asparagus in a saucepan or microwave for 3 minutes on high. Or, blanch in boiling water for about 1.5-2 minutes. Set aside.
- Trim any excess fat from the chicken breasts.
- Lay pieces of chicken between sheets of plastic wrap and use a meat tenderizer or flat mallet to pound them to about 1/8 inch thin on the counter or a cutting board.
- Then cut the chicken pieces in half so you have four pieces total.
- Drain crab and mix with Old Bay and lemon juice.
- In a large shallow dish, stir together the flour, salt, and pepper.
- Dredge chicken in seasoned flour.
- Heat 1/4 cup olive oil in a heavy skillet on medium heat.
- 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.
- Bake in a 350-degree oven for about 5 minutes to warm.
- Serve immediately.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.