Chicken Oscar Recipe
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Ingredients: |
Ingredients: 6 spears Pencil asparagus (cooked)
2 ea 6 oz Chicken Breast
2 tbsp Olive Oil
˝ sm Chopped red onion
˝ med Chopped, seeded tomato
3 oz Lump crabmeat
Lemon Chive Sauce*
Seasoned flour
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Directions: |
Directions:Lay chicken breasts between sheets of waxed paper and pound to 1/2” thickness. Dredge in seasoned flour. Add olive oil to skillet and heat. Sauté chicken on both sides until browned and firm (about 3 minutes per side) no pink. Remove breasts to warm platter. Add onion to skillet and sauté until softened, about 4 minutes. Increase heat to high, add tomato and sauté until most of moisture has evaporated. Decrease heat to low and add crab meat; toss gently, cooking just until hot.
Set chicken breast on plate, arrange 3 asparagus spears on top of breast. Spoon the crab meat mixture over asparagus and drizzle with Lemon Chive Sauce. |
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Lemon Chive Sauce |
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Ingredients: 1 tbsp Butter
2 tbsp Fresh lemon juice
5 tbsp Whipped cream cheese
1 tbsp Milk
1 tbsp Chopped fresh chives
In small saucepan over low heat, melt butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth.
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