Restaurants›The Court of Two Sisters›Hühnchen Oscar Recipe

Hühnchen Oscar Recipe

Inspired by The Court of Two Sisters
Time45m
Serves4

Boneless, skinless chicken breast served on new potato puree and steamed asparagus, topped with crab meat and tasso hollandaise.

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Prepare the Potato Puree

Boil the new potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes with a little butter, salt, and pepper until smooth.

2

Cook the Chicken

Season the chicken breasts with salt and pepper. In a skillet, heat a tablespoon of oil over medium heat. Cook the chicken for about 6-7 minutes per side, or until cooked through and golden brown. Remove and keep warm.

3

Steam the Asparagus

While the chicken is cooking, steam the asparagus until bright green and tender, about 4-5 minutes. Set aside.

4

Make the Hollandaise Sauce

In a saucepan, melt the butter and set aside. In a bowl, whisk together the egg yolks and lemon juice until thick. Gradually add the melted butter while whisking continuously until the sauce is thickened. Stir in the finely chopped tasso ham.

5

Assemble the Dish

On each plate, place a serving of potato puree, top with a chicken breast, add steamed asparagus, and finish with crab meat and a drizzle of tasso hollandaise sauce.