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Oscar 01

Oscar 01 is built on Water To Boil Asparagus, Flour, Vegetable Oil, Butter, and Freshly Ground Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 1/2 tsp
• 1 tbsp
• 2 tbsp
• 5 tbsp
• 1 tbsp

Method (preview)

1. 1

   2 cups water to boil asparagus

2. 2

   In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil.

3. 3

   As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes.

4. 4

   Drain.

5. 5

   Set aside until needed.

6. 6

   Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.

7. 7

   On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.

8. 8

   In a medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil.

9. 9

   Saute chicken breasts on both sides until browned and firm, about 3 minutes per side.

10. 10

    Remove chicken; keep warm until ready to serve.

11. 11

    Add onion to skillet and saute until softened, about 4 minutes.

12. 12

    Increase heat to high, add tomato and saute until most of the moisture has evaporated.

13. 13

    Lower heat to low and add crab meat; toss gently, just until hot.

14. 14

    Lemon Chive Sauce: In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce.

15. 15

    Whisk in cream cheese, milk and chives until smooth.