Chicken Oscar Recipes

BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken breasts into a 9x13-inch baking dish.
• Place red potatoes into a separate 8x8-inch baking dish.
• Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
• Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
• Cover both baking dishes with aluminum foil.
• Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
• Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
• Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
• Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
• To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
• Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

ELEGANT CHICKEN OSCAR

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.
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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.

CHICKEN OSCAR

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

Steps:

• 1. Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
• 2. Combine the flour, salt and pepper in a shallow bowl.
• 3. Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
• 4. 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.
• 5. While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
• 6. Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
• 7. Drizzle hollandaise sauce over asparagus and serve.

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.

CHICKEN OSCAR WITH A HOLLANDAISE SAUCE

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.

CHICKEN SUPREME "OSCAR"

Steps:

• Dredge the chicken in flour seasoned with salt and pepper.
• Saute in clarified butter until lightly browned on both sides, approximately 6-7 minutes.
• Reduce heat, and cover.
• Cook until chicken is done.
• Remove chicken to serving platter and top with the shellfish and asparagus laid across the top.
• Coat with Hollandaise sauce.
• Serve immediately.