Today has been a day of discussing Valentine’s Day favorite meals. My husband Eric is also a chef and had a chance to talk on Rock 102 in Fargo yesterday about Valentine’s Day meals. We stayed up late the night before the showÂ trying to figure out a favorite, but simple dish that would be good to talk about on the radio. We agreed…”Chicken Oscar”. This is a very simple, elegant and romantic recipe. It is traditionally made with veal, but we agreed chicken is easier to find around here and we both like it just as well. The chicken breastÂ is topped or stuffed with crabmeat (buy the best quality crab you can find in the seafood department of your local grocery store… (not the packaged or canned crab by the tuna fish and sardines) The dish isÂ traditionally served with asparagus spears and Hollandaise or Bearnaise sauce (Hollandaise with tarragon added).
He did a great job on the radio show and now I have been craving this meal! Â Guess I’ll buckle down and make it for dinner… maybe tonight…or maybe for Valentine’s Day.
4 boneless skinless chicken breast halves
1/2 cup flour
salt and pepper to taste
4 tbsp butter
1 cup crabmeat
12 asparagus spears, cooked. (I like to broil or roast mine this time of year, or grill in the summer. You can also steam or boil if you wish)
1 (1/4 oz) package hollandaise sauce mix…(package is fine…or I’ll include a recipe for homemade hollandaise too..)
Place chicken between 2 pieces of wax paper on a cutting board and pound thin.
Combine the flour, salt & pepper in a shallow bowl
Heat the butter in a skillet. Dip the chicken pieces lightly in the seasoned flour, shake off any excess.
When the is hot, add the chicken and cook 3 to 4 minutes per side, until golden.Â While the chicken is cooking, make the hollandaise (either follow the package directions, or use the recipe below.) If using the package…I like to add a little lemon juice and chopped fresh tarragon. Remove both from heat, but keep warm.
Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Drizzle hollandaise over and serve.
2 tbsp white wine vinegar or fresh lemon juice
4 tbsp boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 tsp cayenne
1/2 tsp salt
Melt the butter and keep it warm. Heat the the vinegar or lemon juice until warm, have a small saucepan with boiling water and a measuring cup ready.
Place a double boiler over (not in) hot water.
Place the egbg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tbsp of hte boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tbsp at a time, beating the mixture after each addition.
Add the warmed vinegar or lemon juice. Remove the double boiler fromthe heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add salt and cayenne and beat the sauce until it is thick. Serve immediately.