Chicken Oscar Recipe

Prepare the Potatoes

Preheat the oven to 375°F (190°C). Slice the potatoes thinly and layer them in a greased baking dish. Pour melted butter over the layers, sprinkle with grated Parmesan, and season with salt and pepper. Bake for 45 minutes until golden and bubbly.

Cook the Asparagus

Trim the asparagus and blanch in boiling salted water for 2-3 minutes until bright green. Drain and set aside.

Prepare the Chicken

Season the chicken breasts with salt and pepper. Dredge in breadcrumbs and heat olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from heat and keep warm.

Make the Crab Hollandaise

In a bowl, whisk together egg yolks and lemon juice until frothy. Slowly drizzle in melted butter while whisking continuously until the mixture thickens. Gently fold in the crab meat.

Assemble the Dish

On a plate, place a portion of potato gratin, top with a piece of chicken, and spoon the crab hollandaise over the chicken. Arrange the blanched asparagus on the side. Serve immediately.