Chicken Oscar With a Hollandaise Sauce

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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