Chicken Oscar Recipe

Chicken Oscar (Recipe) is a sumptuously prepared beautiful dish that brings out the unique flakiness of chicken breast, crab meat’s succulent taste, and your sense of taste’s refreshing feeling from the fresh asparagus of the dish, which are all topped with a thick and creamy hollandaise sauce. This dish was named after Sweden’s King Oscar II, who made a point of completing all the recipes that combined seafood and meats. 

Gourmet-chicken Oscar may sound very posh, but it is in fact very simple to prepare at home and your hosts will, in addition to tasting it, make a fuss about the marvelous look of the meal.

More Other Recipes

• Chicken Chesapeake Recipe

• Chicken Sinigang Recipe with Tomatoes

Chicken Oscar Recipe Times

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Ingredients for Chicken Oscar Recipe

• 4 boneless, skinless chicken breasts
• 1/2 lb (225g) lump crab meat (preferably fresh, picked over for shells)
• 1 bunch fresh asparagus, ends trimmed
• 1 cup all-purpose flour (for dredging)
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup butter
• 1 tbsp olive oil
• Salt and pepper to taste

For the Hollandaise Sauce:

• 3 egg yolks

• 1/2 cup unsalted butter, melted

• 1 tbsp lemon juice

• 1/2 tsp Dijon mustard

• Pinch of cayenne pepper

• Salt to taste

Nutrition Facts (Per Serving)

• Calories: 500

• Protein: 45g

• Fat: 30g

• Carbohydrates: 10g

• Fiber: 2g

Preparation (Step by Step)

Prepare the Chicken:

• First, take the chicken and add some salt and pepper to both sides of the meat. Now, coat the pieces in flour, dip them into the beaten eggs, and then evenly coat them with breadcrumbs.

Cook the Chicken:

• Heat the olive oil and half of the butter in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest.

Cook the Asparagus:

• Bring a pot of water to a boil and blanch the asparagus in it for 2-3 minutes until they are brightly green and have reached the tender-crisp stage. Immediately, pour out the water and place the asparagus in an ice bath. Set aside until completely cooled.

Prepare the Crab Meat:

• Let the meat sit for a few minutes over low heat In a separate pan, gently heat the lump crab meat together with the rest of the butter. It is better not to overcook it, as you should keep it delicate. Put away crabs for the preparation of the plate.

Make the Hollandaise Sauce:

• First, in a heatproof bowl, mix together the egg yolks, lemon juice, and Dijon mustard. After that, add a pinch of cayenne pepper. Then place the bowl on a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Slowly pour in the butter, one tablespoon at a time, until the sauce thickens. Add salt as needed and keep it warm while serving.

Assemble the Chicken Oscar:

• Start by placing a cooked chicken breast on each plate. Then, the chicken pieces should be dressed with asparagus spears that have been cut into 3-4 equal pieces and a heaping portion of lump crab meat. Lastly, pour the warm hollandaise sauce over the already assembled dish.

Serve and Enjoy:

• Garnish it with a touch of fresh parsley and lemon for an extra taste.

Cook’s Note For Chicken Oscar Recipe

• To enhance the flavor more, you can add a little white wine to the hollandaise sauce when you are whisking the egg yolks. This not only gives the sauce a slight undertone of saltiness but also brings out the freshness of the seafood at the best.

• Fresh lump crab meat is greatly suggested for this recipe. Should you be using canned crab, then make sure to drain it well and pick out the best-quality meat for superior outcomes.

FAQs

Can I substitute the crab meat in Chicken Oscar?

• Yes, if you’re not a fan of crab meat or can’t find any, you can substitute it with lobster, shrimp, or even scallops. All of these seafood options pair wonderfully with the chicken and hollandaise sauce.

Can I make this recipe ahead of time?

• You can prepare the components of Chicken Oscar ahead of time, such as cooking the chicken and blanching the asparagus. Put everything in a separate container for the fridge. However, it is the best to prepare the hollandaise sauce fresh even though it may be difficult to store and reheat.