A delightful twist on the classic Chicken Oscar, this recipe combines tender chicken, succulent crab, and fresh asparagus topped with a creamy hollandaise sauce.
Place the chicken breasts between two sheets of plastic wrap on a cutting board and gently pound them to an even thinness.
Pounding the chicken ensures even cooking and tender texture.
In a shallow bowl, mix the flour, salt, and black pepper.
Mix the seasoning thoroughly to evenly coat the chicken.
Heat the butter in a skillet over medium heat until melted and bubbling.
Ensure the butter doesn't brown to maintain a light flavor.
Dredge the chicken in the seasoned flour, shaking off any excess, and place it in the skillet.
Cook in batches if needed to avoid overcrowding the skillet.
Cook the chicken for about 3-4 minutes per side until golden brown and cooked through. Transfer to a serving platter.
Keep the cooked chicken warm by covering it with foil.
Prepare the hollandaise sauce according to the package instructions in a saucepan.
Stir constantly to prevent lumps and ensure a smooth sauce.
Top each chicken piece with crabmeat and three asparagus spears.
Arrange neatly for an appealing presentation.
Drizzle the hollandaise sauce over the asparagus and serve immediately.
Serve hot to enjoy the flavors at their best.
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