Title: Chicken Oscar
Categories: Poultry Seafood
Yield: 4 Servings
| 4 | | Chicken breast halves -- |
| | | Boneless |
| 1/2 | c | Flour |
| | | Salt and pepper -- to taste |
| 4 | tb | Butter |
| 1 | c | 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.