Chicken Oscar
4 chicken breast halves -- boneless
1/2 cup flour
salt and pepper -- to taste
4 tablespoons butter
1 cup crabmeat
12 asparagus spears -- cooked
Hollandaise sauce
Place chicken between 2 pieces of wax paper on a cutting board and pound very thin. combine the flour, salt and pepper in a shallow bowl.
Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Drizzle hollandaise sauce over asparagus and serve.
Submitted by Donna
Poultry Dishes
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