Empty My Fridge
Oscar Chicken | Chef Jean-Pierre
Ingredients
- Chicken breast2
- Salt
- Black pepper
- Butter · for the Asparagus¼ cups + 5 oz + 1 tbsp
- Shallot · finely chopped¼ cups
- Tarragon · chopped1 ½ tsp
- Lemon · juiced1
- White wine vinegar1 tbsp
- White wine2 tbsp
- Hot sauce¼ tsp
- Crab4 oz
- Egg3
- Asparagus · trimmed peeled1
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- Heat the clarified butter in a frying pan to 365°F (185°C). Sear the chicken until golden on one side, flip, then move to the oven until the internal temperature reaches 160°F (71°C).
- For the sauce, soften the shallots in a little clarified butter. Add the tarragon, vinegar, white wine, hot sauce and lemon juice.
- Reduce until about 1.5 tablespoons of liquid remains.
- Warm the crabmeat over very low heat for just a few seconds, only to take off the chill.
- Poach the asparagus in boiling water, then plunge into ice water to keep its colour.
- Heat the 5 ounces of clarified butter to 250°F (121°C). If it is your first time using this method, do not heat the butter above 200°F (93°C).
- For the hollandaise, blend the egg yolks while slowly adding the hot clarified butter until thick. Fold in the warm crabmeat and the shallot reduction.
- Serve the chicken topped with the hollandaise, with the buttered asparagus alongside.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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