Eat Evolved


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Chicken Oscar-ish

March 23rd, 2011 at 12:06

This isn’t exactly Chicken Oscar. Technically, Oscar-style contains crabmeat, but we had these frozen langostinos we had to use up, so I used those instead. This recipe is definitely greater than the sum of its parts!

The beginning is easy. Take however many boneless, skinless chicken breasts you need, liberally salt and pepper them, and saute them until they’re golden brown and cooked through. This usually takes about 8 minutes per side.

During the first 8 minutes, prep your asparagus. Preheat the oven to 450 degrees. Trim the bottom couple of inches off your asparagus. Put it on a baking sheet in a single layer and drizzle with olive oil, then sprinkle with salt and pepper. After you flip the chicken, put the sheet in the oven. Take it out with 4 minutes left on the chicken timer to turn them, then put it back in.

With your last 4 minutes, make the Hollandaise. You can do this in a blender, or with a stick blender or food processor. Melt a stick of butter in the microwave, then let it sit on the counter while you gather the other ingredients. You’ll need two egg yolks, topped with the juice of half a lemon. Put them in your blender or food processor cup, then turn it on. Drizzle the melted butter into the blending egg and lemon in a thin stream and blend until all the butter is incorporated. Voila, you have Hollandaise, and it didn’t even require a double boiler!

Hey, the chicken’s done! Put it on the serving plates. Take your crabmeat or langostinos and heat it up in the skillet about 1-2 minutes. Remove it from the heat. Take the asparagus out of the oven. Top the chicken with the crabmeat, and either put the asparagus on the side or cut it up and put it on top of the chicken and crab. Top the whole thing with Hollandaise.


Toddler went absolutely crazy over this one. She even ate some of the asparagus, which is impressive given her general distaste for all things green.

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