Chicken Oscar

Several years ago while living in Chandler Arizona I became friends with a someone who to this day is so very dear to me even though she has sadly passed way. Shirley was wonderful and we had great time together. One May it was her birthday and I wanted to do something special for her. This was the main dish that I prepared and it is was a hit with her and my husband, who were who I was feeding that evening.

4 boneless, skinless chicken breast halves beaten to 1/4" think

1/2 C. flour

Salt and pepper to taste

4 Tbsp. butter

1 C. crab meat

12 asparagus spears, steamed to tender crisp

1 package of Knorr's Hollandaise sauce mix prepared

Season the flour with the salt and pepper to taste and dredge the chicken breast portions.

In a heavy skillet, heat the butter to melting. Shaking of the excess flour mixture place the chicken portions in the bubbly butter. Cook for 3 to 4 minutes per side, until golden. Remove to a serving platter. If you are cooking the chicken in batches keep the cooked portions warm while you cook of the last or the portions.

When all are cooked place 1/4 C of crab meat on the top of each portion of chicken. Add 3 spears of asparagus to each and drizzle well with the Hollandaise and serve.

It looks elegant and is really quite easy to prepare. You can used crab meat from the freezer section, cleaned and shelled crab legs or well drained canned lump crab.

I know that I made mashed potatoes using goat cheese and placed in pepper shells (I can't remember the kind, but they look like bell pepper but not as many lobes. The peppers were cut in half and clean of seeds and veins and grilled to soften. Fill each one with a serving of the potatoes. These were sprinkled with a bit more goat cheese and placed under the broiler to brown.