Chicken Oscar

1. 1

   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.

2. 2

   (see hollandaise sauce recipe link below).

3. 3

   Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin.

4. 4

   This will help the chicken cook evenly.

5. 5

   Combine the flour, salt and pepper on a plate for coating the chicken.

6. 6

   Heat the butter (or olive oil) in a heavy skillet over medium high heat.

7. 7

   Dip the chicken pieces lightly in the seasoned flour and shake off excess.

8. 8

   When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden.

9. 9

   Remove to a heated serving platter as the remaining pieces are cooked.

10. 10

    Cover each slice of chicken with crabmeat and top with 3 asparagus spears.

11. 11

    Spoon some hollandaise sauce over asparagus on each plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.