by
Sharon Anne
This elegant main dish isn't difficult to make. You can substitute your favorite hollandaise sauce, but I've included mine below (plus the COW SOUP MIX, and info on the amazing thickener it's made with).
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by
Bobtail
This recipe comes from Farm Bureau Insurance. This is their March/April 2007 recipe of the month. I have not tried it, but the combination of the lemon chive sauce, chicken and asparagus, etc. sounds delicious. This is a little twist on the usual hollandaise sauce. I have estimated the cook time. If you try it, I hope you enjoy it!
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by
Sunset MAY 1999
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 soften.This recipe goes with Chicken Oscar
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by
The Flying Chef
Here is my version of Chicken Oscar, I know there are many different recipes that usually only slightly vary in ingredients, whether it be what seafood is used, to the sauce it is served with. There is a restaurant in Australia that serves Mortan Bay Bugs (they come from the crayfish family.) with theirs with a mushroom sauce. I have also been to restaurants in London, where the meat is veal. Which ever way you choose to make it and no matter what your choice of ingredients are, it is still a very yummy dish that always goes down well with guests. I made this the other night when my sister came over with her daughter, there were 5 of us, but I have adjusted the ingredients below with what I believe will work for 4 people.
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by
Recipes Network
Chicken Oscar
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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.
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by
Chef Bradley Ogden, Lark Creek Inn, Larkspur, California, Sunset MAY 1999
The classic dish Veal Oscar is reputedly named for a Scandinavian king. This version, using chicken instead of veal and topped with crab, asparagus, and a velvety butter sauce, has royal cachet. NOTE: Up to 6 hours ahead, pound chicken; cover and chill. Cook asparagus, drain, chill at once in ice water, then drain again. Immerse in simmering water for 1 to 2 minutes to reheat.
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by
lazyme
This is a very simple, yet elegant entree which is especially nice for a romantic meal. It's best if you can find fresh dungeness crab, but even canned crab will work. This is a popular dish served in restaurants on the West coast.
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