Chicken Oscar

Course : Seafoods
Serves: 4
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4 pieces chicken breast halves -- boneless
1/2 cup flour
1 teaspoon salt and pepper -- to taste
4 tablespoons butter
1 cup crabmeat
12 medium asparagus spears -- cooked
1 recipe hollandaise sauce

Preparation / 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.

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