Chicken Oscar Recipe

Chicken Oscar Recipe

Ingredients

• 2 boneless skinless chicken breast halves
• 3 ounces jumbo lump crab meat – picked over for shell
• 1/2 small red onion – chopped
• 1/2 medium tomato – chopped
• 10 thin asparagus spears – trimmed and peeled
• 2 cups water to boil asparagus
• 2 tablespoons flour
• 1 tablespoon vegetable oil
• 1 teaspoon butter
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1/2 teaspoon salt for boiling water
• 4 cherry tomatoes for garnish
• LEMON CHIVES SAUCE
• 1 tablespoon butter with lemon juice
• 2 tablespoons fresh lemon juice
• 5 tablespoons whipped cream cheese
• 1 tablespoon milk
• 1 tablespoon chopped fresh chives

Method

1. In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil.
2. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
3. Drain.
4. Set aside until needed.
5. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.
6. On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.
7. In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil.
8. Saute chicken breasts on both sides until browned and firm, about 3 minutes per side.
9. Remove chicken; keep warm until ready to serve.
10. Add onion to skillet and saute until softened, about 4 minutes.
11. Increase heat to high, add tomato and saute until most of the moisture has evaporated.
12. Lower heat to low and add crab meat; toss gently, just until hot.
13. To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each.
14. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce.
15. Garnish with cherry tomatoes.
16. LEMON CHIVE SAUCE:
17. In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce.
18. Whisk in cream cheese, milk and chives until smooth.

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