Chicken Oscar

Prepare the hollandaise (preferably from scratch or using a package if you must) and keep warm over hot (not too hot) water until ready to serve. (see hollandaise sauce recipe link below).

Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin. This will help the chicken cook evenly.

Combine the flour, salt and pepper on a plate for coating the chicken.

Heat the butter (or olive oil) in a heavy skillet over medium high heat.

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.

Spoon some hollandaise sauce over asparagus on each plate and serve immediately.