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Chicken Oscar

Tender chicken, topped with morsels of white crab meat, jumbo prawns and a heavenly hollandaise sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

Oscar

  • 4 Chicken Breasts boneless/skinless
  • 1 cup crabmeat fresh/canned
  • 12 jumbo prawns de-veined and cooked until pink throughout (approx 5 minutes)
  • 12 asparagus spears woody ends cut off and cooked to desired tenderness

Hollandaise Sauce

  • 1/4 cup heavy cream (double cream in UK)
  • 2 large egg yolks
  • 2 tsp lemon juice
  • 1 pinch cayenne pepper
  • 1/4 cup unsalted butter, melted (clarified by removing fat layer from top, may need to add a few extra tablespoons to reach 1/4 cup)
  • salt and pepper freshly ground

Instructions

  • Season Chicken with salt and pepper and place of hot grill/lined griddle, cooking until juices run clear.
  • Heat crab, cook shrimp and asparagus, keep warm and set aside

Hollandaise Sauce

  • Fill sauce pan with water. Set bowl (glass or steel) over pan, without bottom touching water. Bring water to a simmer.
  • Add cream, egg yolks, lemon juice, mustard and cayenne pepper to bowl. Whisk well.
  • Cook mixture, whisking constantly, until thick enough to cover back of spoon.
  • Reduce heat to low, then drizzle clarified butter into mixture, whisking vigorously.
  • Remove from heat, season with salt and pepper to taste. Cover to keep warm.

Assembly

  • Drizzle a small amount of Hollandaise sauce on plate and place chicken breast center.
  • Top with 1/4 cup crab meat, 3 jumbo shrimp and 3 asparagus spears.
  • Coat generously (or as desired) with hollandaise sauce.
  • Serves with baby potatoes or rice pilaf.
  • Enjoy!