Chicken Oscar

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb fresh asparagus spears
• 8 oz lump crab meat
• ½ cup unsalted butter
• 3 egg yolks
• 2 tbsp white wine vinegar
• 1 shallot
• 1 tbsp fresh tarragon
• 1 tsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp parsley, chopped (optional)

Steps

1. Pat chicken breasts dry and season with salt and pepper. Blanch asparagus in boiling salted water for 2-3 minutes, then shock in ice water and set aside.
2. For the béarnaise sauce, finely mince the shallot and fresh tarragon. In a small saucepan, combine white wine vinegar, shallot, and half of the tarragon. Reduce over medium heat until about 1 tablespoon remains.
3. In a double boiler or heatproof bowl over simmering water, whisk egg yolks with the reduced vinegar mixture until light and frothy. Slowly drizzle in melted butter, whisking constantly, until the sauce thickens. Stir in remaining tarragon, lemon juice, salt, and pepper.
4. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-7 minutes per side, or until cooked through and golden brown. You may need to do this in batches.
5. Arrange cooked chicken breasts on plates. Top each chicken breast with blanched asparagus spears and a generous portion of lump crab meat.
6. Spoon the warm béarnaise sauce generously over the chicken, asparagus, and crab. Garnish with fresh parsley if desired, and serve immediately.