Chicken Oscar

By mirelsonp

Ingredients

• 2 cups water to boil asparagus
• 12 teaspoon salt for boiling water
• 10 thin asparagus spears, trimmed and peeled
• 2 boneless, skinless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons flour
• 1 teaspoon butter
• 1 tablespoon vegetable oil
• 1/2 small red onion, chopped
• 3 ounces jumbo lump crab meat, picked over for shells and cartilage
• 1/2 medium tomato, chopped
• 4 cherry tomatoes for garnish
• Lemon Chive Sauce
• 1 tablespoon butter
• 2 tablespoons fresh lemon juice
• 5 tablespoons whipped cream cheese
• 1 tablespoon milk
• 1 tablespoon chopped fresh chives

Details

Servings 2

Preparation

Step 1

in a medium saucepan, bring water mixed with 1/2 teaspoon salt to a boil. As soon as the water comes to a boil, add the asparagus and boil until tender, about 3 minutes; drain. Set aside until needed.

Lay chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. On a medium plate, mix four with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.

In a medium, nonstick frying pan over medium heat, warm 1 teaspoonbutter and oil; saute' chicken breasts on both sides unti browned and firm, about 3 minutes per side. remove the chicken; keep warm until ready to serve.

Add onion to skillet and saute' until softened, about 4 minutes. Increase heat to high, add tomato and saute until most of the moisture has evaporated. Lower heat to low and add crab meat; toss gently, just until hot.

To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over the asparagus and drizzle with the Lemon Chive Sauce.

Lemon Chive Sauce
In a small saucepan over low heat, melt butter with the lemon juice to make sauce. Whisk in the cream cheese, milk and chives until smooth. Garnish with cherry tomatoes.