Chicken Oscar

2
Chicken American
Winter, Valentines Day, Spring, Bake, Sauces, Mothers Day, American, Chicken, Dinner, Savory

2 boneless, skinless chicken breast halves
3 ounces jumbo lump crab meat picked over for shells and cartilage
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 tablespoon flour
1 tablespoon vegetable oil
1 teaspoon butter
1/4 teaspoon freshly gound pepper
1/4 teaspoon salt
1/2 teaspoon salt for boiling water
4 cherry tomatoes for garnish
Lemon Chive Sauce:
1 tablespoon butter
2 tablespoon fresh lemon juice
5 tablespoon whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives

In 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. Drain. Set aside until needed. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess. In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute 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 saute until softened, about 4 minutes. Increase heat to high, add tomato and saute until most of the moisture has evaporated. Lower heat to low and add crab meat; toss gently, just until hot. To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes. 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. Courtesy National Chicken Council, with permission.