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Chicken Oscar


Serves 2
Est. preparation time: 25 mins
Est. cooking time: 20 mins

Ingredients:

2 cups water
1/2 teaspoon salt
10 thin asparagus spears, trimmed and peeled
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1/2 small chopped red onion
1/2 medium chopped tomato
3 ounces lump crab meat
1 recipe lemon-chive sauce, (recipe follows)
1 tablespoon butter
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives

Directions:
Bring water and 1/2 teaspoon salt to boil in medium saucepan; add asparagus and cook until tender about 3 minutes. Drain. Set aside.

Lay chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. Blend flour, salt and pepper in shallow dish; dredge chicken to coat, patting off any excess.

Add vegetable oil to medium, non-stick fry pan over medium heat. Sauté chicken breasts on both sides until browned and firm, about 3 minutes per side or until thermometer inserted into the thickest part measures 160°F. Remove chicken; keep warm until ready to serve. Add onion to skillet and sauté until softened, about 4 minutes. Increase heat to high, add tomato and sauté until most of the moisture has evaporated. Decrease heat to low and add crab meat; toss gently, cooking just until hot.

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, if desired.

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.

Serves 2 Est. preparation time: 25 mins Est. cooking time: 20 mins Ingredients: 2 cups water 1/2 teaspoon salt 10 thin asparagus spears, trimmed and peeled 2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 boneless,...