Sunday, March 18, 2012

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.

Coquilles St. Jacques

Having spent a week in Charleston, SC this month has left me with a taste for thing seafood. I think that we had something seafood everyday for lunch while we were there and then on a couple of evening indulged in peel and eat shrimp. I just love Charleston from it's flowers, to his history to it's food. I have been there 4 times and will gladly go back again and again.

With that in mind, when we arrived back at home base here I remembered a recipe that I used to enjoy making for us using scallops. It come from a cookbook that I have had for over 30 years, The Good Housekeeping Illustrated Cookbook. Can't remember where it came from but it has given me more than one inspriration. This one is one that Den loves:

Coquilles (Scallops) St. Jaques

In a 10 inch skillet over high heat bring to a boil:
1 pound fresh or thawed frozen bay scallops (I have never tried this with the large sea scallops but, I assume, it would work) I purchased mine at the local Fareway in 4 oz. packages
3/4 C. water
2 Tbsp. dry white wine (I used a Sauvignon Blanc)
1/2 tsp salt
1/8 tsp. cayenne pepper (Den has digestive issues so I used 1/2 tsp. Old Bay and a 1/2 tsp. Garni Bouque (Penzey's Spices, since the old bay has salt in it, don't add any salt)
Reduce the heat once it is boiling to medium and simmer for 2 minutes or until the scallops are tender.

Drain the scallops, reserving the liquid.

Meanwhile, preheat the oven to 400F and grease 8 ramekins.

In the same skillet over medium heat combine the following:
2 Tbsp. butter
1/2 pound fresh clean mushrooms, sliced
1 small onion diced
1/2 garlic clove, minced (I used the minced garlic from the jar about, 1 tsp)
Cook until the mushroom release their juices and the onions are clear.

Gradually stir in:
1 Tbsp. chopped parsley (optional)
1/4 C. flour
Gradually add the reserved scallop liquid, stirring constantly, until the mixture is thickened.

Add the cooked scallops to the skillet and stir into the hot mixture.

Carefully spoon the mixture evenly into the prepared ramekins and distribute the Buttered Bread Crumbs (recipe below).

Place the ramekins on a jellyroll pan and bake for about 10 minutes (the bread crumbs will get golden)

If you have them they make ceramic scallop shells that can be used in place of the ramekins or even real scallops shells if properly cleaned.

Buttered Bread Crumbs:
In a large skillet combine:
2 Tbsp. butter, melted
1/2 C. bread crumbs
1/8 tsp. thyme or basil (I like basil, myself)
1/2 C. grated Parmesan cheese
Move this mixture around the pan to brown slightly.

I served this with steamed asparagus and long grain rice. I should tell you that I only used 4 ramekins and that is two large a portion unless that is all you are going to eat is the scallops. If the scallops are good this will not be a fishy tasting dish at all. Just delish!!!!!!

If you haven't done Charleston, try to keep it in the cooler months as the humidity can be a killer in the summer.

God bless and Keep Us All,
Linda