Elegant Chicken Oscar
photo by Sharon Anne
- Ready In:
- 4 boneless skinless chicken breasts
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cracked black pepper
- 1 tablespoon olive oil
- 1 cup imitation crabmeat, flaked
- 1⁄2 lb asparagus tips, lightly steamed
Deliciously Easy Hollandaise
- 1⁄2 cup water
- 1⁄4 cup powdered milk (actually 1/4 c COW SOUP MIX, see below)
- 2 egg yolks (freeze whites for another use)
- 2 tablespoons lemon juice, freshly squeezed
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon salt
- 1 dash white pepper
- 3 tablespoons salted butter, melted
- 1 dash paprika (sprinkled per chicken breast and overtop of hollandaise)
- 1 dash dry parsley flakes (ditto)
- 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.
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