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.
CHICKEN OSCAR RECIPE - (4.5/5)
Provided by á-25087
Number Of Ingredients 13
Steps:
- 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. (see hollandaise sauce recipe link below). Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin. This will help the chicken cook evenly. Combine the flour, salt and pepper on a plate for coating the chicken. Heat the butter (or olive oil) in a heavy skillet over medium high heat. 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. Spoon some hollandaise sauce over asparagus on each plate and serve immediately. Hollandaise sauce The egg yolks must be heated slowly and gradually so they will thicken into a smooth cream. It is not hard but attention is needed and it is good to have all the ingredients ready in advance. Place the egg yolks in a saucepan and using a whisk beat for about one minute until they become thick and sticky. Add the water, lemon juice and salt and beat for another 30 seconds. Place the saucepan over low heat, or gently simmering water (a double boiler or baine marie). Constantly stir the mixture with the whisk as it slowly heats up. It will take one to two minutes or so to thicken, keep stirring. If the mixture seems to be thickening too thickly or if there it seems to becoming a bit lumpy immediately place the saucepan into cold water to cool it and continue stirring. Then continue over low heat. When the egg yolks have thickened enough you will start to see the bottom of the pot between strokes, you may also notice that the mixture forms a light cream colour on the wires of the whip. Remove from the heat and beat in the 1 tablespoon of cold butter to cool the egg yolks and stop the cooking. Beat the egg yolks with the wire whip and begin slowly adding the melted butter a few drops at a time (about 1/4 teaspoon at a time) until the sauce thickens into a heavy cream. Then you can add the butter more rapidly beating with the whip the entire time. Taste and adjust seasonings as desired. Serve warm.
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
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.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 30m
Number Of Ingredients 7
Steps:
- 1. Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
- 2. Combine the flour, salt and pepper in a shallow bowl.
- 3. Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
- 4. 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.
- 5. While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
- 6. Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
- 7. Drizzle hollandaise sauce over asparagus and serve.
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
one of my favorites. Looks like you spent all day in the kitchen. yet one of the easiest to prepare
Provided by shawn eide
Categories Chicken
Number Of Ingredients 8
Steps:
- 1. Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
- 2. Combine the flour, salt and pepper in a shallow bowl.
- 3. Heat the butter in a heavy skillet.
- 4. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
- 5. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden.
- 6. Remove to a heated serving platter as the remaining pieces are cooked.
- 7. Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
- 8. Drizzle hollandaise sauce over asparagus and serve.
- 9. this is great with steak also. I just make it with a bernaise sauce instead and I have added a few scallops to the top.
More about "chicken oscar recipe 455"
CHICKEN OSCAR - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
Ratings 15Calories 731 per servingCategory Main Course-Chicken, Main Course-Poultry
- Mix the marinade ingredients in a large zip-top bag. Add the chicken breast and marinade for 20-30 minutes.
- In a shallow dish, combine the breading ingredients and coat the marinated chicken on both sides with the breading. Set the breaded chicken aside while preparing the crabmeat topping.
- Melt the butter and oil together in a large skillet over medium/high heat. Add the breaded chicken breast and brown the chicken on both sides until golden (approximately 4-5 minutes per side).
CHICKEN OSCAR RECIPE | RECIPELAND
From recipeland.com
CHICKEN OSCAR RECIPE -SUNSET MAGAZINE
From sunset.com
CHICKEN OSCAR | EPICURE.COM
From epicure.com
CHICKEN OSCAR - BIGOVEN
From bigoven.com
FESTIVE CHICKEN OSCAR | MIDWEST LIVING
From midwestliving.com
CLASSIC CHICKEN OSCAR - YOUTUBE
From youtube.com
CHICKEN OSCAR - OUR FAMILY FOODS
From ourfamilyfoods.com
CHICKEN OSCAR RECIPE 455 RECIPES- WIKIFOODHUB
From wikifoodhub.com
CHICKEN OSCAR - THE BIKINI CHEF
From thebikinichef.com
CHICKEN OSCAR - JUST THE FUCKING RECIPE
From justthefuckingrecipe.net
CHICKEN OSCAR RECIPE | HOW TO MAKE CHICKEN OSCAR - YOUTUBE
From youtube.com
OPEN FACED CHICKEN OSCAR | MRFOOD.COM
From mrfood.com
BAKED CHICKEN OSCAR - BIGOVEN
From bigoven.com
THE DAILY MEAL
You'll also love