Chicken Oscar Recipe
This is a sophisticated yet simple dish that combines tender chicken breasts with a luxurious hollandaise sauce enriched with crabmeat. Perfect for a special dinner, this version includes a flavorful reduction of shallots, tarragon, and vinegar, paired with lightly poached asparagus. A modern twist on a classic, this recipe promises a delightful culinary experience.
Recipe Video
Recipe Ingredients
- 2 large Chicken Breasts, about 1.5 pounds
- Salt and Pepper, to taste
- 1/4 cup Clarified Butter
- 1/4 cup Shallots, finely chopped
- 1 ½ teaspoon Tarragon, freshly chopped
- 1 Lemon, juiced (about 2 tablespoons)
- 1 tablespoon White Balsamic Vinegar or White Wine Vinegar
- 2 tablespoons White Wine
- 1/4 teaspoon Hot Sauce
- 4 ounces Lump Crabmeat
- 3 Egg Yolks
- 5 ounces Clarified Butter, heated to 250°F / 121°C
- 1 bundle of Asparagus, trimmed and peeled
- 1 tablespoon Butter, for the Asparagus
Recipe Instructions
Preheated Oven to 375°F / 190°C
- Season Chicken Breasts with salt and pepper. In a fry pan, heat clarified butter to 365°F / 185°C and sauté Chicken until golden brown on one side, then flip and transfer to a preheated oven until cooked to an internal temperature of 160°F / 71°C.
- For the sauce, sauté shallots in a small amount of clarified butter, add tarragon, white wine vinegar, white wine, hot sauce, and lemon juice.
- Reduce until nearly only about 1.5 tablespoons of liquid remains. Under very low heat reheat the crabmeat just for a few seconds to remove the cold.
- Poach asparagus in boiling water, then shock in ice water to retain color.
- Heat 5 ounces clarified butter to 250°F / 121°C If it is your first time using this method do not heat the butter over 200°F / 93°C.
- For hollandaise, blend egg yolks while slowly adding hot clarified butter until thickened. Incorporate the warm crabmeat and shallot reduction into the hollandaise.
- Serve the chicken topped with hollandaise and side of buttered asparagus.
