Chicken Oscar

Serves: 6

·        1/2 cup all-purpose flour

·        1/2 teaspoon salt

·        1/4 teaspoon black pepper

·        6 boneless, skinless chicken breast halves (about 1 1/2 pounds total), lightly pounded

·        About 2 tablespoons butter

·        1 package (10 ounces) frozen asparagus spears, thawed and drained

·        1 can (6 1/2 ounces) lump crabmeat, drained and flaked

·        1/2 cup sour cream

·        1/2 cup mayonnaise

·        1 tablespoon yellow mustard

·        2 teaspoons fresh lemon juice

 

1. Preheat the oven to 450 degrees F. In a shallow dish, combine the flour, salt, and pepper; mix well. Add the chicken, turning to coat completely.

 

2. In a large skillet, melt 1 tablespoon butter over medium heat. Add the chicken in batches and saute for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed.

 

3. Place the chicken in a single layer in a 9- by 13-inch baking dish. Top each cutlet with an equal amount of asparagus, then with crabmeat.

 

4. In a small bowl, combine the remaining ingredients; mix well, then spoon evenly over the crabmeat.

 

Bake for 8 to 10 minutes, or until the sauce is bubbly and light golden. Serve immediately.