Oxford Meat & Seafood Company

P.O. Box 266, Oxford, MD, 21654; (443) 822-9099; OxfordMeats@OxfordMeats.com

Chicken Oscar:

Ingredients:

• 3/4 cup butter divided
• 1 cup flour divided
• 2 cups whipping cream
• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sliced mushrooms
• 1 shallot minced
• 8 ounces small shrimp peeled and de veined
• 4 ounces crab meat
• 1/2 cup dry white wine
• 0.5 teaspoons Cajun seasoning
• fresh tarragon for garnish

Directions:

1. In large saucepan melt 1/4 cup butter and stir in 1/4 cup flour to make a roux.
2. In another pan heat cream then slowly add cream to roux and stir over medium heat until sauce thickens and set aside.
3. Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper.
4. Heat 1/4 cup butter in a skillet then add chicken and sauté until golden brown.
5. Remove chicken to serving plate and keep warm in low oven.
6. Melt remaining butter in same skillet; then add mushrooms and shallots and sauté 3 minutes.
7. Add shrimp and crab meat and cook until shrimp is opaque.
8. Add wine and bring to brisk boil; then turn heat to low and add reserved cream sauce and cook until mixture thickens to consistency of heavy cream soup. Add Cajun spice.
9. Pour sauce over chicken and serve. Garnish with fresh chopped tarragon.

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