Chicken Oscar

This Chicken Oscar dish is delicious! Chicken breasts that are topped with crab mixture, asparagus spears, and a creamy lemon chive sauce.

Ingredients:

• 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 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 milk1 tablespoon chopped fresh chives
  

Directions:

1. 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.
2. 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.
3. In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. 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. Lower heat to low and add crab meat; toss gently, just until hot.
4. 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 tomato
5. 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.