CHICKEN OSCAR WITH A HOLLANDAISE SAUCE
Here is my version of Chicken Oscar, I know there are many different recipes that usually only slightly vary in ingredients, whether it be what seafood is used, to the sauce it is served with. There is a restaurant in Australia that serves Mortan Bay Bugs (they come from the crayfish family.) with theirs with a mushroom sauce. I have also been to restaurants in London, where the meat is veal. Which ever way you choose to make it and no matter what your choice of ingredients are, it is still a very yummy dish that always goes down well with guests. I made this the other night when my sister came over with her daughter, there were 5 of us, but I have adjusted the ingredients below with what I believe will work for 4 people.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
- Add wine, water and stock, cover and simmer until chicken is cooked through.
- While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
- Boil, steam or microwave asparagus until tender.
- Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
- To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
- For The Hollandaise.
- Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
- In a small mixing bowl, whisk together the egg yolks.
- Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
- Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
- Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
- Serve immediately or keep warm for up to 30 minutes before serving.
Nutrition Facts : Calories 791.6, Fat 63.1, SaturatedFat 33.9, Cholesterol 414, Sodium 807.6, Carbohydrate 3.2, Fiber 0.6, Sugar 0.8, Protein 49.1
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Yoan Anthony
[email protected]This dish is pure heaven!
Mudassir Khan
[email protected]This is a must-try for any seafood lover!
Johnny Eglish
[email protected]This is my new favorite recipe!
Rana Aftab
[email protected]I can't wait to try this!
Tamutha Reddick
[email protected]This looks amazing!
Wilma J Wilkey
[email protected]Thanks for sharing this recipe!
md every
[email protected]Definitely making this again!
Ali Mahfouz
[email protected]Yum!
Mr Monnan
[email protected]5 stars!
Md Abul Hasan
[email protected]Overall, I highly recommend this recipe. It's a bit time-consuming, but it's well worth the effort. The finished dish is absolutely delicious, and it's sure to impress your guests.
Jürgen Strandberg
[email protected]I'm a beginner cook, and this recipe was a bit challenging for me. But I'm so glad I stuck with it! The finished dish was amazing, and I'm so proud of myself for making it.
Mohamed Athiny Athiny
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The ingredients are all high-quality, and the results are simply stunning.
ban uwa
[email protected]I'm not a huge fan of crab meat, so I substituted shrimp instead. It worked out great! The shrimp added a nice sweetness to the dish that complemented the chicken and asparagus perfectly.
Hasnat Neloy
[email protected]I made this dish for my wife's birthday, and she loved it! The chicken was tender and juicy, and the hollandaise sauce was divine. We'll definitely be making this again soon.
babarbasheer
[email protected]This recipe was a bit more time-consuming than I expected, but it was well worth the effort. The finished dish was absolutely delicious, and my guests were very impressed.
Roxanne Diaz
[email protected]The chicken was cooked to perfection, and the crab meat and asparagus added a nice touch of briny flavor. The hollandaise sauce was the star of the show, though. It was rich and creamy, with a hint of lemon that really brought the dish together.
Ali Sab
[email protected]This dish is perfect for a special occasion dinner. It's elegant and sophisticated, yet still approachable for home cooks. I highly recommend it!
Lil chinchang
[email protected]I was skeptical about the hollandaise sauce, but it turned out to be surprisingly easy to make. The instructions were clear and concise, and the results were fantastic.
Raees Lala
[email protected]This recipe is a keeper! The hollandaise sauce was velvety smooth and complemented the chicken and crab perfectly. My family raved about it, and I'll definitely be making it again soon.
Andrei Damila
[email protected]Chicken Oscar with Hollandaise Sauce is a stunning dish that combines delicate flavors and textures. The succulent chicken, topped with crab meat, asparagus, and a rich hollandaise sauce, creates a symphony of flavors in every bite.