Veal Oscar is served in some of the finest New York restaurants. You can make this chicken version yourself for a small fraction of the restaurant cost.
8 scaloppine (about 1 pound skinless, boneless chicken breast halves) or 1 thin sliced boneless roaster breast
1/4 cup flour
1/4 cup butter or margarine
1 cup cooked crabmeat
16 cooked, fresh asparagus spears or 1 can (10 1/2 ounces), drained
1 cup chicken broth
1 cup Hollandaise Sauce (optional)
Dip scaloppine in flour to coat lightly, shake off excess. In a skillet over medium-high heat, melt butter. Add scaloppine and saute for about 1 1/2 minutes per side until lightly browned and just cooked through. Remove to serving platter. Top with crabmeat and asparagus spears. Cover and hold in 250 degree oven. Add broth to skillet and cook over high heat to reduce by half. Stir frequently. Remove scaloppine from oven. Top with sauce and Hollandaise, if desired.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission