Chicken oscar
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Chicken oscar
  Chicken    Poultry    Seafood  
Last updated 6/12/2012 12:49:39 AM. Recipe ID 11046. Report a problem with this recipe.
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      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.
  
  




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Recipe ID 11046 (Apr 03, 2005)

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