Poulet Oscar Recipe
Blanc de poulet servi sur purée de patates nouvelles et asperges à la vapeur, recouvert de viande de crabe jumbo lump, hollandaise de tasso.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Chicken
Season chicken breasts with salt and pepper. Heat a skillet over medium heat and cook chicken for 6-7 minutes on each side, or until cooked through. Remove and keep warm.
- 3
Steam the Asparagus
Steam asparagus until bright green and tender, about 4-5 minutes. Season with salt and pepper and set aside.
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water and whisk until thickened. Gradually add melted butter while whisking until combined. Stir in finely chopped tasso ham.
- 5
Assemble the Dish
On each plate, place a scoop of mashed potatoes, top with the cooked chicken breast, then add a generous amount of jumbo lump crab meat. Drizzle with tasso hollandaise sauce and serve alongside steamed asparagus.
