Chicken oscar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves -- | |
| Boneless | ||
| ½ | cup | Flour |
| Salt and pepper -- to taste | ||
| 4 | tablespoons | Butter |
| 1 | cup | Crabmeat |
| 12 | Asparagus spears -- cooked | |
| Hollandaise sauce | ||
Directions
Place chicken between 2 pieces of wax paper on a cutting board and pound very thin. combine the flour, salt and pepper in a shallow bowl. Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked. Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Drizzle hollandaise sauce over asparagus and serve.
Recipe By : Maine Ingredients