Chicken Oscar Delight with Asparagus and Crab A delicious twist on the classic Chicken Oscar, featuring tender chicken fillet topped with fresh asparagus, lump crab meat, and a rich hollandaise sauce. Ingredients 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 Hollandaise Sauce: 4 egg yolks 1 cup butter melted 2 tablespoons fresh lemon juice salt and pepper 1 tablespoon fresh lemon juice Instructions 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 fillet. 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 board. 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.
