Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Chicken Oscar

Submitted by: Mary on 11/30/2003
3675 views
2.86 avg rating
200 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

4 C Water
1 t Salt
20 Thin asparagus spears, trimmed and peeled
4 T Almond flour
1 t Salt
1/2 t Black pepper
4 Boneless, skinless chicken breasts

2 T Olive oil
1 Red onion, chopped
1 Tomatoe chopped
6 ozs Crabmeat
2 T Butter
4 T Fresh lemon juice
10 T Whipped cream cheese
2 T Heavy cream
2 T Fresh chives, chopped

Directions

Bring water adn 1 t salt to boil in saucepan, add asparagus and cook until crisp-tender abut 3 minutes. Drain, set aside.



Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. Blend almond flour, salt, and pepper in shallow dish, dredge chicken to coat, patting off any excess.



Add oil to medium skillet over medium heat. Saute chicken breasts on both sides until browned and firm, juices run clear. Remove chicken, keep warm until ready to serve.



Add onion to skillet and saute until softened. Increase heat to high, add tomatoe and saute until most of the moisture has evaporated. Decrease heat to low and add crab meat, toss gently, cooking just until hot.



In small sauce pan over low heat melt 2 T butter with lemon juice to make sauce. Whisk in cream cheese, cream, and chives until smooth.



To serve, set one chicken breast on each plate, arrange 5 asparagus spears on top of each. Spoon some of the crab mixture over asparagus and drizzle with lemon chive sauce. Garnish with cherry tomatoes.

Servings

4

Calories

7

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

 
 
Search