CHICKEN OSCAR RECIPE - (4.5/5)

Steps:

• Prepare the hollandaise (preferably from scratch or using a package if you must) and keep warm over hot (not too hot) water until ready to serve. (see hollandaise sauce recipe link below). Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin. This will help the chicken cook evenly. Combine the flour, salt and pepper on a plate for coating the chicken. Heat the butter (or olive oil) in a heavy skillet over medium high heat. 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. Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Spoon some hollandaise sauce over asparagus on each plate and serve immediately. Hollandaise sauce The egg yolks must be heated slowly and gradually so they will thicken into a smooth cream. It is not hard but attention is needed and it is good to have all the ingredients ready in advance. Place the egg yolks in a saucepan and using a whisk beat for about one minute until they become thick and sticky. Add the water, lemon juice and salt and beat for another 30 seconds. Place the saucepan over low heat, or gently simmering water (a double boiler or baine marie). Constantly stir the mixture with the whisk as it slowly heats up. It will take one to two minutes or so to thicken, keep stirring. If the mixture seems to be thickening too thickly or if there it seems to becoming a bit lumpy immediately place the saucepan into cold water to cool it and continue stirring. Then continue over low heat. When the egg yolks have thickened enough you will start to see the bottom of the pot between strokes, you may also notice that the mixture forms a light cream colour on the wires of the whip. Remove from the heat and beat in the 1 tablespoon of cold butter to cool the egg yolks and stop the cooking. Beat the egg yolks with the wire whip and begin slowly adding the melted butter a few drops at a time (about 1/4 teaspoon at a time) until the sauce thickens into a heavy cream. Then you can add the butter more rapidly beating with the whip the entire time. Taste and adjust seasonings as desired. Serve warm.