This elegant dish features sautéed chicken 'cutlets' topped with asparagus spears, lump crabmeat and a drizzle of tangy lemon chive sauce.

Chicken Oscar

2 cups water

1/2 teaspoon salt

10 thin asparagus spears, trimmed and peeled

2 boneless, skinless chicken breast halves

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon freshly gound pepper

1 teaspoon butter

1 tablespoon vegetable oil

1/2 small red onion, chopped

1/2 medium tomato, chopped
3 ounces jumbo lump crab meat, picked over for shells and cartilage
4 cherry tomatoes for garnish

 

Lemon Chive Sauce:
1 tablespoon butter
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives

1. In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes. Drain. Set aside until needed.
2. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.
3. On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.
4. In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute chicken breasts on both sides until browned and firm, about 3 minutes per side. Remove chicken; keep warm until ready to serve.
5. Add onion to skillet and saute until softened, about 4 minutes. Increase heat to high, add tomato and saute until most of the moisture has evaporated. Lower heat to low and add crab meat; toss gently, just until hot.
6. To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes.
7. Lemon Chive Sauce: In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth

Makes 2 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.