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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: 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
| Ingredients:
4 Chicken breast halves --
1/2 Cup(s) Egg yolks
4 Tablespoon(s) Parmesan Cheese; Grated
1 Cup(s) Crabmeat
12 Asparagus spears -- cooked |
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