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Chicken Oscar




Source of Recipe


copykat


List of Ingredients




2 cups water
1/2 teaspoon salt
10 each asparagus spears -- thin ones; trimmed
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper -- or to taste
2 each boned and skinned chicken breasts -- see note below
1 tablespoon vegetable oil
1/2 small red onion -- chopped
1/2 medium tomato -- chopped
3 ounces lump crabmeat -- more if desired
For the Lemon-Chive Sauce:
1 tablespoon butter
2 tablespoons lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives



Recipe



Bring water and 1/2 teaspoon salt to boil in medium saucepan; add asparagus and cook until tender about 3 minutes. Drain. Set aside.

Lay chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. Blend flour, salt and pepper in shallow dish; dredge chicken to coat, patting off any excess.

Add vegetable oil to medium, non-stick fry pan over medium heat. Sauté chicken breasts on both sides until browned and firm, about 3 minutes per side or until thermometer inserted into the thickest part measures 160°F. Remove chicken; keep warm until ready to serve. Add onion to skillet and sauté until softened, about 4 minutes. Increase heat to high, add tomato and sauté until most of the moisture has evaporated. Decrease heat to low and add crab meat; toss gently, cooking 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, if desired.


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.