Chicken Oscar With A Hollandaise Sauce - cooking recipe

Ingredients

4 chicken breasts
250 g lump crabmeat
8 medium prawns
8 asparagus spears
1/4 cup dry white wine
1/4 cup water
1/2 teaspoon chicken stock
Hollindaise
This is a very simple way to make hollandaise
225 g butter
3 large egg yolks
2 tablespoons hot water
1 tablespoon lemon juice
1 tablespoon white wine
1/4 teaspoon cayenne pepper

Preparation

Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
Add wine, water and stock, cover and simmer until chicken is cooked through.
While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
Boil, steam or microwave asparagus until tender.
Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
For The Hollandaise.
Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
In a small mixing bowl, whisk together the egg yolks.
Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
Serve immediately or keep warm for up to 30 minutes before serving.