CHICKEN OSCAR
This is a very simple, yet elegant entree which is especially nice for a romantic meal. It's best if you can find fresh dungeness crab, but even canned crab will work. This is a popular dish served in restaurants on the West coast.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
- Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
- Drizzle hollandaise sauce over asparagus and serve.
ELEGANT CHICKEN OSCAR
This elegant main dish isn't difficult to make. You can substitute your favorite hollandaise sauce, but I've included mine below (plus the COW SOUP MIX, and info on the amazing thickener it's made with).
Provided by Sharon Anne
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
- Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
- Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
- Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
- ~~~~~~~~~~~~~~~~~~~~~~~~.
- Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
- COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
- Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water.
- *Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.
Nutrition Facts : Calories 214.8, Fat 9.3, SaturatedFat 4.3, Cholesterol 102.4, Sodium 470.8, Carbohydrate 12.1, Fiber 0.9, Sugar 2.2, Protein 20.2
BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)
Baked chicken with creamy Havarti cheese, crab, and hollandaise sauce is served with crisp asparagus and roasted red potatoes. Measurements do not have to be exact. Season to taste.
Provided by TL in SA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken breasts into a 9x13-inch baking dish.
- Place red potatoes into a separate 8x8-inch baking dish.
- Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
- Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
- Cover both baking dishes with aluminum foil.
- Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
- Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
- Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
- Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
- To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
- Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.
Nutrition Facts : Calories 924.3 calories, Carbohydrate 71.7 g, Cholesterol 199.6 mg, Fat 50.7 g, Fiber 7.9 g, Protein 50.4 g, SaturatedFat 28.3 g, Sodium 1638.7 mg, Sugar 10.9 g
CHICKEN OSCAR WITH A HOLLANDAISE SAUCE
Here is my version of Chicken Oscar, I know there are many different recipes that usually only slightly vary in ingredients, whether it be what seafood is used, to the sauce it is served with. There is a restaurant in Australia that serves Mortan Bay Bugs (they come from the crayfish family.) with theirs with a mushroom sauce. I have also been to restaurants in London, where the meat is veal. Which ever way you choose to make it and no matter what your choice of ingredients are, it is still a very yummy dish that always goes down well with guests. I made this the other night when my sister came over with her daughter, there were 5 of us, but I have adjusted the ingredients below with what I believe will work for 4 people.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
- Add wine, water and stock, cover and simmer until chicken is cooked through.
- While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
- Boil, steam or microwave asparagus until tender.
- Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
- To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
- For The Hollandaise.
- Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
- In a small mixing bowl, whisk together the egg yolks.
- Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
- Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
- Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
- Serve immediately or keep warm for up to 30 minutes before serving.
Nutrition Facts : Calories 791.6, Fat 63.1, SaturatedFat 33.9, Cholesterol 414, Sodium 807.6, Carbohydrate 3.2, Fiber 0.6, Sugar 0.8, Protein 49.1
CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
- Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
- Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
- Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
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