Elegant Chicken Oscar

READY IN: 40mins




  • 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.
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  • 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.