Chicken Oscar

Chicken Oscar

Ready in 45 minutes

Rich and tasty. Perfect for a candlelit Valentine's Day dinner with your sweetheart.

"Everyone loved this. I'm not such a fan of cream cheese so I skipped the sauce, but the rest of the family gobbled it down."

- cleverkt

Top-ranked recipe named "Chicken Oscar"

3.8 avg, 5 review(s) 75% would make again

Ingredients

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2 boneless, skinless chicken breast halves
3 ounces jumbo lump crab meat; picked over for shells and cartilage
1/2 small red onion; chopped
1/2 medium tomato; chopped
10 thin spears asparagus; trimmed and peeled
2 cups water; to boil asparagus
2 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Butter
1/4 teaspoon pepper; freshly gound
1/4 teaspoon Salt
1/2 teaspoon salt; for boiling water
4 cherry tomatoes; for garnish
Lemon Chive Sauce:
1 tablespoon Butter
2 tablespoon Fresh Lemon Juice
5 tablespoon whipped cream cheese
1 tablespoon milk
1 tablespoon fresh chives; chopped

Original recipe makes 2

Servings  

Preparation

In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes. Drain. Set aside until needed. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess. In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute chicken breasts on both sides until browned and firm, about 3 minutes per side. Remove chicken; keep warm until ready to serve. Add onion to skillet and saute until softened, about 4 minutes. Increase heat to high, add tomato and saute until most of the moisture has evaporated. Lower heat to low and add crab meat; toss gently, just until hot. To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes. Lemon Chive Sauce: In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth.

Courtesy National Chicken Council, with permission.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 574 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good will keep this one
rickim 11 month ago
Some of the flavors really had their moments, but the dish really didn't come together.
mwentwo 3 years ago
Everyone loved this. I'm not such a fan of cream cheese so I skipped the sauce, but the rest of the family gobbled it down.
cleverkt 7 years ago
[I made edits to this recipe.]
stevemur 9 years ago
[I posted this recipe.]
stevemur 9 years ago
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