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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.
👥 2 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Preheated Oven to 375°F / 190°C
2
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.
large Chicken Breasts, about 1.5 pounds2Salt and Pepper, to tastecup Clarified Butter1/4Clarified Butter, heated to 250°F / 121°C5 ouncesButter, for the Asparagus1 tablespoon
3
For the sauce, sauté shallots in a small amount of clarified butter, add tarragon, white wine vinegar, white wine, hot sauce, and lemon juice.
cup Clarified Butter1/4Clarified Butter, heated to 250°F / 121°C5 ouncesButter, for the Asparagus1 tablespoonWhite Balsamic Vinegar or White Wine Vinegar1 tablespoonWhite Wine2 tablespoonsLemon, juiced (about 2 tablespoons)1
4
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.
5
Poach asparagus in boiling water, then shock in ice water to retain color.
6
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.
cup Clarified Butter1/4Clarified Butter, heated to 250°F / 121°C5 ouncesButter, for the Asparagus1 tablespoon
7
For hollandaise, blend egg yolks while slowly adding hot clarified butter until thickened. Incorporate the warm crabmeat and shallot reduction into the hollandaise.
Egg Yolks3cup Clarified Butter1/4Clarified Butter, heated to 250°F / 121°C5 ouncesButter, for the Asparagus1 tablespoon
8
Serve the chicken topped with hollandaise and side of buttered asparagus.
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