Chicken Oscar With Lemon Chive Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe comes from Farm Bureau Insurance. This is their March/April 2007 recipe of the month. I have not tried it, but the combination of the lemon chive sauce, chicken and asparagus, etc. sounds delicious. This is a little twist on the usual hollandaise sauce. I have estimated the cook time. If you try it, I hope you enjoy it! Ingredients:
1 tablespoon butter |
2 tablespoons fresh lemon juice |
5 tablespoons whipped cream cheese |
1 tablespoon milk |
1 tablespoon chopped fresh chives |
2 boneless skinless chicken breast halves |
3 ounces lump crabmeat |
1/2 small red onion, chopped |
1/2 medium tomato, chopped |
10 thin asparagus spears, trimmed and peeled |
2 cups water, to boil asparagus |
2 tablespoons flour |
1 tablespoon vegetable oil |
1 teaspoon butter |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon salt |
1/2 teaspoon salt for boiling water |
4 cherry tomatoes (to garnish) |
Directions:
1. Lemon Chive sauce instructions:.
2. In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce.
3. Whisk in cream cheese, milk and chives until smooth.
4. Instructions for Chicken, etc:.
5. In a medium saucepan, bring water mixed with 1/2 teaspoon salt to boil.
6. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
7. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.
8. On medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.
9. In medium, non-stick fry pan warm 1 teaspoon butter and oil over medium heat.
10. Sauté chicken breasts on both sides until browned and firm-about 3 minutes per side. Remove chicken; keep warm until ready to serve.
11. Add onion to skillet and sauté until softened-about 4 minutes.
12. Increase heat to high; add tomato and sauté until most of the moisture has evaporated. Turn heat to low and add crab meat, toss gently until just hot.
13. To serve, set one chicken breast on each plate.
14. Arrange 5 asparagus spears on top of each. Spoon some of the crab mixture over asparagus and drizzle with lemon chive sauce.
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