A delightful twist on the classic Chicken Oscar, combining tender chicken with succulent seafood and a creamy sauce.
Season the chicken breasts with salt and pepper on both sides.
Seasoning evenly ensures every bite is flavorful.
Heat a skillet over medium heat and add a portion of the butter. Sear the chicken breasts until golden brown on both sides, about 6 minutes per side.
Don't overcrowd the skillet to allow even browning.
Remove the chicken from the skillet and keep warm. In the same skillet, sauté the shrimp until pink and cooked through, about 3 minutes per side.
Ensure the shrimp are dry before cooking for a better sear.
Steam the asparagus spears until tender yet crisp, about 4 minutes.
Plunge the asparagus into ice water after steaming to retain their vibrant color.
In a small saucepan, melt the remaining butter over low heat. Whisk in the egg yolks and lemon juice, stirring constantly until the sauce thickens.
Keep the heat low to prevent the egg yolks from curdling.
Arrange the chicken on a serving platter. Top each breast with two shrimp and an asparagus spear. Drizzle the sauce over the top.
Serve immediately to enjoy the dish at its best temperature.
Continue in our app for the best experience
