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May 6 - 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more
OVG Guide Widget 1

CHICKEN OSCAR

Recipe Provided by The Court of Two Sisters 

By Chef Chad 6/23/11

Ingredients:

• 2 each boneless, skinless 5 oz. chicken breast
• 3 oz. Jumbo lump crabmeat
• 2 oz. Hollandaise sauce
• 2 each Asparagus, jumbo
• 1 tsp. Garlic in oil
• ½ oz. Sherry
• 1 tbsp.Green onion
• 3 oz. Margarine
• Flour
• Sprinkle of chopped parsley

Procedure:

Season chicken with salt and pepper and dredge in flour. Sauté in 2 oz. margarine. Remove chicken from pan and add remaining margarine. Deglaze with sherry and add crabmeat. Heat crabmeat through and remove from fire.

Place chicken on a dinner plate, spoon the crabmeat on the chicken. Top with the hollandaise sauce. Place the plate under the broiler and slightly brown the sauce. Place asparagus on the top.

Sprinkle parsley on top.

 

Chicken Oscar