Chicken Oscar is named after King Oscar II of Sweden. Due to its ingredients, it is considered a rich dish, fit for royalty. The most traditional dish is actually Veal Oscar but Chicken Oscar was developed as an alternative for those who prefer poultry over red meat. Chicken Oscar can be a good recipe to showcase your cooking skills, but it does contain seafood, so it is not a good option if you or a dinner guest has seafood allergies.
Place a saucepan with 1 cup water on high heat to boil.
Crack the eggs into a heat-safe bowl, such as a stainless-steel bowl. Whisk the lemon juice into the eggs until the eggs double in size.
Melt the stick of butter. This can be done in the microwave or in a small saucepan over low heat on the stove.
Place the bowl with the eggs over the water when it boils, but don't let the bowl touch the water. The sauce should be warmed but should not be hot, to prevent the eggs from cooking.
Drizzle the melted butter into the sauce slowly, and whisk it to blend it into the egg mixture. Add a pinch of cayenne pepper and a pinch of salt, and whisk to blend. Set the bowl to the side.
Rinse the asparagus with cool water, and cut off the white ends. Place the asparagus on a clean paper towel to absorb the excess water.
Pour 2 tbsp. olive oil in a nonstick skillet on medium heat, and add the asparagus with a sprinkle of salt.
Cook the asparagus for four minutes, just long enough to heat it through and keep it crispy. Remove the asparagus from the heat.
Cut the chicken breasts in half widthwise. Use the palm of your hands to press down gently on the chicken breasts to flatten them.
Pour 2 to 3 tbsp. olive oil in a nonstick skillet on medium heat.
Add the salt and pepper to the flour, and place it on a plate or in a shallow dish. Place the chicken breasts in the flour and cover on each side. Shake off the excess flour.
Add the chicken breasts to the skillet, and cook for five minutes on each side or until each side is lightly browned. When done, transfer the cooked chicken to a baking dish.
Preheat your oven on the broiler setting. Position the asparagus on each side of the chicken breast. Spoon 2 tbsp. crab meat on top of each chicken breast. Drizzle 2 tbsp. Hollandaise on top of the crab and asparagus.
Place the baking dish under the broiler for three to four minutes or until the sauce bubbles and browns.
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