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Full Online Book HomeLearning KitchenPoultry - Chicken Oscar
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Poultry - Chicken Oscar Post by :SamplesResidual Category :Learning Kitchen Author :Unknown Date :March 2012 Read :995

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Poultry - Chicken Oscar

1/2 cup flour
Salt and pepper to taste
4 chicken breasts, boneless halves
4 tablespoons butter
1 cup crabmeat, cooked
12 asparagus spear, cooked
Hollandaise sauce


Make seasoned flour by combining flour, salt, and pepper in a shallow bowl.

Pound chicken very thin after placing between two pieces of waxed paper on a cutting board.

Lightly dip chicken in seasoned flour, shaking off excess.

Heat butter in a heavy skillet. When it stops foaming, add chicken to skillet.

Cook until golden (3 to 4 minutes per side). As each piece is cooked, place on heated serving platter until all are done.

Cover each piece with crabmeat, then top with three asparagus spears drizzled with hollandaise sauce. Serves 4.

SOURCE: Diana’s Kitchen
(http://www.ebicom.net/kitchen/page/poultry/oscar.htm)


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