• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, D, E
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 Chicken breast halves --

  2. 1/2 cup 31g / 1.1oz Flour

  3. Salt and pepper - to taste

  4. 4 tablespoons 60ml Butter

  5. 1 cup 62g / 2 1/5oz Crabmeat

  6. 12 Asparagus spears - cooked

  7. Hollandaise sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. Recipe By: Maine Ingredients


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