Chicken Oscar
Elevate your dinner table with the luxurious and elegant Chicken Oscar, a dish that combines tender, golden-seared chicken breasts with vibrant asparagus spears, delicate lump crab meat, and a velvety homemade hollandaise sauce. This gourmet recipe is both indulgent and surprisingly achievable, showcasing classic flavors that are perfect for a special occasion or an elevated weeknight meal. The crisp-tender asparagus adds a burst of freshness, while the rich, buttery hollandaise ties everything together for a restaurant-quality presentation. Garnished with fresh parsley, this impressive dish is ready in under an hour and delivers a showstopping blend of textures and flavors. Ideal for anyone seeking a sophisticated chicken recipe with crab, asparagus, and hollandaise, Chicken Oscar is an unforgettable culinary experience.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 16 pieces Fresh asparagus spears (trimmed)
- 1 cup Lump crab meat
- 3 pieces Egg yolks
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Heavy cream
- 0.5 cup Clarified butter (warmed)
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides. Lightly dredge them in all-purpose flour, shaking off excess flour.
Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside, keeping them warm.
Bring a pot of water to a boil and blanch the asparagus spears for 2-3 minutes, or until bright green and tender-crisp. Transfer to an ice bath immediately to stop cooking. Drain and set aside.
In a small saucepan, create the hollandaise sauce: Whisk the egg yolks, heavy cream, and lemon juice together over a double boiler or low heat. Whisk constantly to avoid curdling until the mixture thickens slightly. Gradually drizzle in the warm clarified butter while whisking until the sauce is smooth and creamy. Keep warm but do not overheat.
In the same skillet used to cook the chicken, melt 1 tablespoon of butter over medium heat and lightly sauté the lump crab meat for 1-2 minutes, just until warmed through.
To assemble the Chicken Oscar, place a cooked chicken breast on a serving plate. Top with 4 asparagus spears, followed by a generous spoonful of lump crab meat. Drizzle the warm hollandaise sauce over the top.
Garnish with chopped fresh parsley and serve immediately. Enjoy your elegant Chicken Oscar!
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
