Boneless chicken breast sauteed and topped with jumbo lump crabmeat, mushrooms, and white asparagus! Perfect for that special occasion, Chicken Oscar!
Chicken Oscar is an American classic. Why not serve it for your next date night dinner.
The truth is I really enjoy shopping and not just for food, its the time spent browsing that seems to soothe me. It’s me time and I do enjoy it. On this shopping trip I found some white asparagus, Tuscan kale and the prize, Virginia crabmeat, which is almost the same as Maryland.
A quick note about crabmeat, if you do buy pasteurized and this time of year that’s pretty much all your going to find, just be careful of where it comes from. Check the source, and quite frankly I won’t buy and crabmeat that’s from any other country, first of all, it’s not the same crab and just doesn’t taste as good, and you have no idea how badly polluted the waters they came from were. I know I’ve mentioned the same thing about shrimp, you need to be careful of the source of origin.
I knew right away what I wanted to make, in the old days we did Veal Oscar, and with veal out of fashion, I decided on Chicken Oscar.
The Tuscan Kale was fairly tasty, definitely a stronger flavor that we were used to, but not at all bitter. The white asparagus didn’t fare so well, they really lacked any flavor and even with peeling them and cutting them down fairly short they were very tough and stringy….next time we stick with green asparagus! These were from Peru which could have been the problem, years ago we only got them from European countries and it was also very tender and had much better flavor. I guess that proves a point about the source of products!
I will say that the crabmeat made up for any lack of flavor in the asparagus it was really delicious, with a lot of great crab flavor. In the old days I would have made a hollandaise to top off this dish, but since I am making an effort to eat just a little more healthy I decided to do without the hollandaise and use the calories all the butter and eggs would have added in my dessert instead…..but that’s a post for another day!
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- 20 oz boneless skinless Chicken Breast pounded thin
- 8 oz Jumbo lump crabmeat
- 10 oz mushrooms sliced
- 8 asparagus peeled- white or green
- 1 cup chicken stock
- 1/2 cup flour
- 1/2 cup olive oil
- 4 tbsp butter
- splash of white wine optional
- Salt and pepper to taste
- Trim off about 2 inches off the asparagus and using a peeler, clean off the outer layer of the fibrous skin.
- Cook asparagus in a saute pan with water on simmer until tender, then set aside
- Trim excess fat off of chicken breast and place them inside a gallon size ziplock bag and with the flat side of a meat hammer, pound them thin.
- coat chicken breasts with flour that has been seasoned with salt and pepper and then place into a hot saute pan with olive oil
- Saute on both sides about 3 minutes per side or until you have good color.
- Place cooked chicken breasts with a little stock in a baking dish in 325 degree oven to finish cooking for about 15 minutes, place the asparagus in the same dish to finish cooking.
- in another saute pan saute mushrooms in 2 tablespoons of butter until tender.
- add a splash of wine to de-glaze the pan, or just use the chicken stock.
- Add in chicken stock and get contents of pan hot, then add in crabmeat, stir gently and remove from heat.
- When your ready to put the dish together heat the crabmeat / mushroom combo and as it heats take the remaining two tablespoons of butter and coat them in flour, pushing the flour into the butter, add this to the heating crabmeat mixture and it will help thicken the sauce. (the butter flour mixture is called a Beurre Manie)
- Place the chicken breasts on plates and divide the crabmeat mixture, spooning it with some of the juices over top of the chicken breast.
- add two spears of asparagus and serve with sides of your choice.