Chicken Oscar with Béarnaise Sauce and Crabmeat

Steps

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1. 1
   Season the large chicken breasts on both sides generously with salt and black pepper.
   ▶ ≈1:40
2. 2
   Place the seasoned chicken breasts into a preheated pan at 365°F, sear until golden brown on one side, then flip.
   ▶ ≈1:53
3. 3
   Once golden on one side, transfer the chicken to a preheated 375°F oven and bake until the internal temperature reaches 155-160°F.
   ▶ ≈2:34
4. 4
   In a separate pan, sauté the minced shallots in butter until they become soft and fragrant, about 3-5 minutes.
   ▶ ≈2:08
5. 5
   Add tarragon, white wine, and white balsamic vinegar to the shallot mixture. Bring to a simmer and reduce until only about 1 tablespoon of liquid remains.
   ▶ ≈4:28
6. 6
   Gently warm the lump crab meat in the shallot reduction, but do not cook it.
   ▶ ≈9:45
7. 7
   Peel the fresh asparagus gently with a peeler. Blanch the asparagus in boiling salted water until tender, then immediately transfer to ice water to chill and preserve color.
   ▶ ≈5:44
8. 8
   Heat the clarified butter to 200-250°F, using a thermometer to verify the temperature.
   ▶ ≈6:59
9. 9
   Place 3 egg yolks in a blender. Slowly drizzle in the hot clarified butter while blending continuously until the sauce thickens.
   ▶ ≈11:32
10. 10
    Fold the shallot-tarragon-crabmeat mixture into the Hollandaise sauce to create the Béarnaise sauce with crabmeat.
    ▶ ≈13:50
11. 11
    Remove the cooked chicken from the oven and let it rest. Warm the asparagus with butter.
    ▶ ≈9:08
12. 12
    Place the chicken breast on a plate, arrange the asparagus around it, and drizzle the Béarnaise and crabmeat sauce over the top. Serve immediately.
    ▶ ≈14:56