Chicken Oscar- Hollandaise Sauce

Hollandaise sauce is an egg based sauce that is used for a lot of different recipes. Some of the most common are Eggs Benedict and Chicken Oscar. It is also a common sauce to have with asparagus alone. Chicken Oscar is a delicious combination of Chicken breast, Asparagus, and Hollandaise sauce on top. It is a fast a easy dish to make when you want something more than just chicken. 

This is how I prepare mine: 

Brush Asparagus with a litle Olive oil and grill until desired tenderness (I don't like mine too soft)

Brush a little Olive oil over chicken breast and rub some dried onion, garlic, and paprika on it. Grill as usual.

Lay out the chicken on your plate, add a few Asparagus sprigs, and top with some Hollandaise. I also like to add a few shakes of some Paprika. 

For Hollandaise sauce, use either a store bought packet and follow directions or make it from scratch like so:

Hollandaise Sauce:

4 Egg yokes
1-3 Tablespoons of Lemon Juice
1 stick of melted unsalted butter
 up to 1/4 cup of hot water if needed
a dash of paprika and salt (optional)

Whisk the egg yolks and lemon juice together in a glass heat proof bowl until the mixture is fluffy and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, stir in lemon juice.

My Chicken Oscar served with:

Lemon and Herb Rice- Click here for recipe.

Tomato, Basil, and Mozzarella marinated in Balsamic Vinegar and Olive Oil.