CHICKEN OSCAR WITH HOLLANDAISE SAUCE
This chicken oscar recipe is easy to follow and makes a nice elevated fancy dish for a romantic dinner or special event.
Provided by Patti Estep
Categories Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Clean asparagus spears.
- Steam asparagus in a saucepan or microwave for 3 minutes on high. Or, blanch in boiling water for about 1.5-2 minutes. Set aside.
- Pound chicken breasts covered with a sheet of plastic wrap to about 1/8 inch thin.
- Then cut the chicken pieces in half so you have four pieces total.
- Drain crab and mix with Old Bay and lemon juice.
- In a large shallow dish, stir together the flour salt, and pepper.
- Dredge chicken in seasoned flour.
- Heat 1/4 cup olive oil in a heavy skillet on medium heat.
- Cook the floured chicken breast in the oil for 2-3 minutes on each side until golden brown.
- Remove to baking dish.
- Make the Hollandaise by whisking 4 egg yolks with 2 tablespoons of lemon juice and a pinch of salt and pepper into a food processor.
- While the processor is running slowly drizzle 1 cup of melted butter into the egg mixture.
- Finish the dish by topping each chicken breast with 2 asparagus spears, equal portions of crabmeat, and a healthy drizzle of Hollandaise sauce.
- Bake in a 350-degree oven for about 5 minutes to warm.
- Serve immediately.
Nutrition Facts : Calories 1013 calories, ServingSize 1
CHICKEN BREASTS WITH HOLLANDAISE SAUCE
Steps:
- Gather the ingredients.
- In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).
- In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.
- Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.
- Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering-not boiling-water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.
- In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.
- Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness.
- Meanwhile, prepare rice following the package directions, along with a steamed vegetable side dish or tossed salad .
- Divide the rice among six plates.
- Top each mound of rice with a chicken breast.
- Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.
- If desired, sprinkle paprika over the sauce.
Nutrition Facts : Calories 532 kcal, Carbohydrate 2 g, Cholesterol 338 mg, Fiber 0 g, Protein 42 g, SaturatedFat 22 g, Sodium 605 mg, Sugar 1 g, Fat 39 g, ServingSize 6 servings, UnsaturatedFat 0 g
BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)
Baked chicken with creamy Havarti cheese, crab, and hollandaise sauce is served with crisp asparagus and roasted red potatoes. Measurements do not have to be exact. Season to taste.
Provided by TL in SA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken breasts into a 9x13-inch baking dish.
- Place red potatoes into a separate 8x8-inch baking dish.
- Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
- Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
- Cover both baking dishes with aluminum foil.
- Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
- Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
- Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
- Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
- To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
- Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.
Nutrition Facts : Calories 924.3 calories, Carbohydrate 71.7 g, Cholesterol 199.6 mg, Fat 50.7 g, Fiber 7.9 g, Protein 50.4 g, SaturatedFat 28.3 g, Sodium 1638.7 mg, Sugar 10.9 g
CHICKEN OSCAR WITH A HOLLANDAISE SAUCE
Here is my version of Chicken Oscar, I know there are many different recipes that usually only slightly vary in ingredients, whether it be what seafood is used, to the sauce it is served with. There is a restaurant in Australia that serves Mortan Bay Bugs (they come from the crayfish family.) with theirs with a mushroom sauce. I have also been to restaurants in London, where the meat is veal. Which ever way you choose to make it and no matter what your choice of ingredients are, it is still a very yummy dish that always goes down well with guests. I made this the other night when my sister came over with her daughter, there were 5 of us, but I have adjusted the ingredients below with what I believe will work for 4 people.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
- Add wine, water and stock, cover and simmer until chicken is cooked through.
- While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
- Boil, steam or microwave asparagus until tender.
- Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
- To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
- For The Hollandaise.
- Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
- In a small mixing bowl, whisk together the egg yolks.
- Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
- Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
- Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
- Serve immediately or keep warm for up to 30 minutes before serving.
Nutrition Facts : Calories 791.6, Fat 63.1, SaturatedFat 33.9, Cholesterol 414, Sodium 807.6, Carbohydrate 3.2, Fiber 0.6, Sugar 0.8, Protein 49.1
ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE
This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating.
Provided by Nimz_
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To marinate: Place chicken in a nonporous glass dish or bowl.
- Pour wine over chicken, then sprinkle with tarragon.
- Cover dish and refrigerate to marinate for 2 hours.
- Preheat oven to broil.
- Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
- Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
- Prepare hollandaise sauce according to package directions.
- When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 6.7, Cholesterol 105.2, Sodium 322.5, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 33.6
NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE
You'll think that you are being spoiled in a nice restaurant with this recipe. This was a Sandi Richards recipe that I changed just a little. Enjoy!
Provided by Nif_H
Categories Chicken Breast
Time 50m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
- Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
- Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
- Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
- Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
- Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
- Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
- Serve chicken with Hollandaise sauce drizzled over top.
Nutrition Facts : Calories 448.1, Fat 31.2, SaturatedFat 16.8, Cholesterol 262.6, Sodium 607.3, Carbohydrate 5.6, Fiber 1, Sugar 2.9, Protein 31
CRAB STUFFED CHICKEN WITH HOLLANDAISE SAUCE
Make and share this Crab Stuffed Chicken With Hollandaise Sauce recipe from Food.com.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don't worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven.
- Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken breasts. Wrap fillet over stuffing and secure with tooth picks. Place in a lightly oiled oven dish and drizzle a little butter over breasts. Bake for 45-55 Min's on 180c depending on oven.
- Hollandaise.
- Pour mix into saucepan, add wine, lemon juice and milk (whatever the amount says on the back of the pack remember to deduct some milk for the wine and lemon juice.) whisk to mix. Stir over heat until mixture thickens add Gruyere and stir until melted.
- Note: If you want to make fresh hollandaise you can I used a packet for ease and quickness. I have a recipe for hollandaise under Stuffed Fish Rolls With Asparagus Hollandaise just minus the asparagus and you have your basic hollandaise sauce.
Nutrition Facts : Calories 474.7, Fat 25.5, SaturatedFat 10.6, Cholesterol 154.6, Sodium 602.5, Carbohydrate 8.9, Fiber 0.7, Sugar 1.8, Protein 45.8
More about "chicken breasts with hollandaise sauce food"
10 BEST CHICKEN BREAST WITH WHITE SAUCE RECIPES
From yummly.com
HONEY GARLIC CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
10 BEST BAKED CHICKEN BREAST SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN BREASTS WITH HOLLANDAISE SAUCE RECIPE
From ku.hiloved.com
WHAT TO DO WITH LEFTOVER HOLLANDAISE SAUCE – 9 RECIPES
From happymuncher.com
CHICKEN BREASTS WITH HOLLANDAISE SAUCE – CHAWTIME
From chawtime.com
10 BEST HOLLANDAISE SAUCE CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
CHICKEN WITH HOLLANDAISE SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
7 TOP-RATED HOLLANDAISE SAUCE RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN BREASTS WITH HOLLANDAISE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE …
From menuiva.com
CHICKEN BREASTS WITH HOLLANDAISE SAUCE RECIPE | COOKING SELF
From cookingself.com
CRAB STUFFED CHICKEN WITH HOLLANDAISE SAUCE - PLAIN.RECIPES
From plain.recipes
BREAST OF CHICKEN PERIGOURDINE WITH HOLLANDAISE AL LA …
From food.com
CRAB STUFFED CHICKEN WITH HOLLANDAISE SAUCE RECIPES
From dewbay.tibet.org
CRISPY PARMESAN CHICKEN WITH LEMON HOLLANDAISE
From cheesecurdinparadise.com
NIF'S ASPARAGUS STUFFED CHICKEN BREAST WITH HOLLANDAISE SAUCE
From fooddiez.com
10 BEST CHICKEN HOLLANDAISE SAUCE RECIPES | YUMMLY
From yummly.com
PAN-SEARED CHICKEN BREASTS WITH BROWN BUTTER ‘HOLLANDAISE’
From makegoodfood.ca
BAKED CHICKEN HOLLANDAISE - RECIPES | COOKS.COM
From cooks.com
DELICIOUS CHICKEN BREAST WITH GREEN ASPARAGUS AND HOLLANDAISE SAUCE
From foodtempel.com
10 BEST HOLLANDAISE SAUCE CHICKEN BREAST RECIPES | YUMMLY
From yummly.co.uk
CHICKEN OSCAR WITH HOLLANDAISE SAUCE - THERESCIPES.INFO
From therecipes.info
CHICKEN BREASTS WITH HOLLANDAISE SAUCE RECIPE
From ig.hiloved.com
CHICKEN BREASTS WITH CITRUS HOLLANDAISE SAUCE RECIPE
From ifood.tv
CHICKEN WITH ASPARAGUS AND HOLLANDAISE SAUCE, RECIPE PETITCHEF
From en.petitchef.com
CHICKEN HOLLANDAISE - RECIPES | COOKS.COM
From cooks.com
CREAMY CHICKEN BREASTS WITH SPINACH IN PARMESAN SAUCE | KETO …
From keto-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love