| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Poultry, Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves — |
|
|
Boneless |
| 1/2 |
c |
Flour |
|
|
Salt and pepper — to taste |
| 4 |
tb |
Butter |
| 1 |
c |
Crabmeat |
| 12 |
|
Asparagus spears — cooked |
|
|
Hollandaise sauce |
INSTRUCTIONS
Place chicken between 2 pieces of wax paper on a cutting board and pound
very thin. combine the flour, salt and pepper in a shallow bowl. Heat the
butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned
flour and shake off excess. When the butter stops foaming, add the chicken
and cook 3 to 4 minutes per side, until golden. Remove to a heated serving
platter as the remaining pieces are cooked. Cover each slice of chicken
with crabmeat and top with 3 asparagus spears. Drizzle hollandaise sauce
over asparagus and serve.
Recipe By : Maine Ingredients
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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