Oscar Chicken

Von Chef Jean-Pierre · 45 Min.

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Zubereitung

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. 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).
4. For the sauce, soften the shallots in a little clarified butter. Add the tarragon, vinegar, white wine, hot sauce and lemon juice.
5. Reduce until about 1.5 tablespoons of liquid remains.
6. Warm the crabmeat over very low heat for just a few seconds, only to take off the chill.
7. Poach the asparagus in boiling water, then plunge into ice water to keep its colour.
8. 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).
9. 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.
10. Serve the chicken topped with the hollandaise, with the buttered asparagus alongside.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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