Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1/2 teaspoon salt

  3. 10 thin asparagus spears, trimmed and peeled

  4. 2 boneless, skinless chicken breast halves

  5. 2 tablespoons all-purpose flour

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon freshly gound pepper

  8. 1 teaspoon butter

  9. 1 tablespoon vegetable oil

  10. 1/2 small red onion, chopped

  11. 1/2 medium tomato, chopped

  12. 3 ounces jumbo lump crab meat, picked over for shells and cartilage

  13. 4 cherry tomatoes for garnish Lemon Chive Sauce:

  14. 1 tablespoon butter

  15. 2 tablespoons fresh lemon juice

  16. 5 tablespoons whipped cream cheese

  17. 1 tablespoon milk

  18. 1 tablespoon chopped fresh chives

Instructions Jump to Ingredients ↑

  1. In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes. Drain. Set aside until needed.

  2. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.

  3. On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.

  4. In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute chicken breasts on both sides until browned and firm, about 3 minutes per side. Remove chicken; keep warm until ready to serve.

  5. Add onion to skillet and saute until softened, about 4 minutes. Increase heat to high, add tomato and saute until most of the moisture has evaporated. Lower heat to low and add crab meat; toss gently, just until hot.

  6. To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes.

  7. Lemon Chive Sauce: In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth


Send feedback