Recipe of the Month: Chicken Oscar


Chicken Oscar Recipe

Chicken Oscar


  • 2 boneless, skinless North Carolina chicken breast halves
  • 3 ounces of North Carolina lump crabmeat
  • 1/2 small red onion, chopped
  • 1/2 medium tomato, chopped
  • 10 thin asparagus spears, trimmed and peeled
  • 2 cups water to boil asparagus
  • 2 tablespoons flour
  • 1 tablespoon vegetable oil
  • 1 teaspoon butter
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon salt for boiling water
  • 4 cherry tomatoes for garnish

Lemon Chive Sauce:
1 tablespoon butter
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped, fresh chives



  1. In a medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
  2. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. On medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.
  3. In medium, non-stick fry pan warm 1 teaspoon butter and oil over medium heat. Sauté chicken breasts on both sides until browned and firm-about 3 minutes per side. Remove chicken; keep warm until ready to serve. Add onion to skillet and sauté until softened-about 4 minutes. Increase heat to high; add tomato and sauté until most of the moisture has evaporated. Turn heat to low and add crab meat, toss gently until just hot.
  4. Meanwhile, prepare lemon chive sauce. In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth.
  5. To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of the crab mixture over asparagus and drizzle with lemon chive sauce.

Recipe courtesy National Chicken Council

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