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Very nice, just finished making (and eating this recipe). Worth the trouble to make your own hollandaise sauce. The presentation is very nice and not too hard.
To keep hollandaise sauce warm up to 2 hours, seal in a thermos. If making up to 4 days ahead, pour into a jar and chill airtight. To serve, let stand about 2 hours at room temperature, then whisk to...
by
Sunset MAY 1999