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 WITH LEMON CHIVE SAUCE
This recipe comes from Farm Bureau Insurance. This is their March/April 2007 recipe of the month. I have not tried it, but the combination of the lemon chive sauce, chicken and asparagus, etc. sounds delicious. This is a little twist on the usual hollandaise sauce. I have estimated the cook time. If you try it, I hope you enjoy it!
Provided by Bobtail
Categories Chicken Breast
Time 25m
Yield 1 ea, 2 serving(s)
Number Of Ingredients 18
Steps:
- Lemon Chive sauce instructions:.
- In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce.
- Whisk in cream cheese, milk and chives until smooth.
- Instructions for Chicken, etc:.
- In a medium saucepan, bring water mixed with 1/2 teaspoon salt to boil.
- As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
- Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.
- On medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.
- In medium, non-stick fry pan warm 1 teaspoon butter and oil over medium heat.
- Sauté chicken breasts on both sides until browned and firm-about 3 minutes per side. Remove chicken; keep warm until ready to serve.
- Add onion to skillet and sauté until softened-about 4 minutes.
- Increase heat to high; add tomato and sauté until most of the moisture has evaporated. Turn heat to low and add crab meat, toss gently until just hot.
- To serve, set one chicken breast on each plate.
- Arrange 5 asparagus spears on top of each. Spoon some of the crab mixture over asparagus and drizzle with lemon chive sauce.
Nutrition Facts : Calories 465.2, Fat 25.9, SaturatedFat 12, Cholesterol 149.6, Sodium 679.6, Carbohydrate 16.3, Fiber 2.9, Sugar 3.9, Protein 42.4
CREAMY CHIVE SAUCE
This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!
Provided by choppo
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
- Pour in the wine and reduce by half on a high heat.
- Add the stock and reduce by half again.
- Turn the heat right down and stir in the cream.
- Simmer gently until reduced to a light, creamy consistency.
- Season to taste and serve hot.
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 WITH A HOLLANDAISE SAUCE
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.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 791.6, Fat 63.1, SaturatedFat 33.9, Cholesterol 414, Sodium 807.6, Carbohydrate 3.2, Fiber 0.6, Sugar 0.8, Protein 49.1
CHICKEN WITH LEMON SAUCE
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.
CHICKEN WITH CHIVE SAUCE
Browned chicken gets a pleasant flavor boost from a creamy white sauce featuring chives and mushrooms and makes a lovely presentation when served over white or wild rice. The recipe from field editor Becky Baird of Salt Lake City, Utah is easy to prepare, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in 2 tablespoons oil for 3-4 minutes on each side. Remove and keep warm. Saute mushrooms and chives in remaining oil for 2 minutes. Stir in the flour. Gradually whisk in the broth until blended. Stir in the cream, nutmeg, salt and pepper. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 323 calories, Fat 20g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 26g protein.
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