Ingredients
The following ingredients have 4 Servings
- 12 ounces boneless skinless chicken breast halves
- 1/2 cup flour
- salt and pepper ((to taste))
- 1/4 cup olive oil
- 1 cup crabmeat ((picked free of shell and debris))
- 6 white asparagus spears ((cooked))
- Hollandaise sauce ((recipe follows_)
Instruction
- Trim chicken and place in a gallon ziplock bag. Zip shut and pound thin with a flat mallet or rolling pin (using the bag keeps raw chicken blood from spattering everywhere).
- Season chicken to taste with salt and pepper then dredge in flour and shake off excess.
- Heat oil in a large skillet and cook chicken until golden brown on both sides and interior temperature is 165ºF., about 12-15 minutes. Drain on paper toweling.
- While chicken cooks, cook asparagus 4-5 minutes in boiling salted water then drain. Heat crab and keep warm.
- Prepare hollandaise using recipe below and keep warm.
- Top cooked chicken with crab, asparagus and Hollandaise sauce.
- Garnish with paprika and parsley if desired. Use any additional Hollandaise sauce at once on other vegetables.