Recipe by The Flying Chef
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.
- 4 chicken breasts
- 250 g lump crabmeat
- 8 medium prawns
- 8 asparagus spears
- 1⁄4 cup dry white wine
- 1⁄4 cup water
- 1⁄2 teaspoon chicken stock
This is a very simple way to make hollandaise
- 225 g butter
- 3 large egg yolks
- 2 tablespoons hot water
- 1 tablespoon lemon juice
- 1 tablespoon white wine
- 1⁄4 teaspoon cayenne pepper
Directions See How It's Made
- 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.