Chicken Oscar

Main Dish

The combination of the lemon chive sauce, chicken and asparagus, is delicious. This is not the usual hollandaise sauce. You get two servings and it takes a little more than 30 minutes. The directions are a bit complicated. I guarantee it will take longer the first time.

Ingredients/Shopping List
• 1 tablespoon butter
• 2 tablespoons fresh lemon juice
• 5 tablespoons whipped cream cheese
• 1 tablespoon milk
• 1 tablespoon chopped fresh chives
• 2 boneless skinless chicken breast halves
• 3 ounces lump crabmeat
• ½ small red onion, chopped
• ½ medium tomato, chopped
• 10 thin asparagus spears, trimmed and peeled
• 2 cups water, to boil asparagus
• 2 tablespoons flour
• 1 tablespoon vegetable oil
• 1 teaspoon butter
• ¼ teaspoon fresh ground pepper
• ¼ teaspoon salt
• ½ teaspoon salt for boiling water
• 4 cherry tomatoes (to garnish)

Directions for Sauce

Melt 1 tablespoon butter over low heat. Add lemon juice to make sauce.

Whisk in cream cheese, chives, and milk until smooth.

Directions for Chicken

bring salted (½ teaspoon) water mixed to boil. When boiling, add asparagus and boil 3 minutes.

Pound chicken breasts between sheets of plastic wrap to ½ inch thickness.

On flat surface, mix flour with ¼ teaspoon salt and pepper; dredge chicken to coat, pat off excess.

Heat frying pan to medium and melt 1 teaspoon butter and oil.

Sauté chicken breasts 3 minutes per side or until browned. Add onion to skillet and sauté 4 minutes (until onion is softened).

Increase heat to high, add tomato and sauté until mixture is reduced. Reduce heat to low and add crab meat. Toss to warm.

Serve asparagus spears atop chicken breasts. Spoon the mixture from the skillet over each breast. Drizzle with lemon chive sauce.