Preparation:
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. |
