Vicki Butts (lazyme)
Featured Pinch Tips Video
- chicken breasts, boneless and skinless
- 1/2 c
- salt and pepper, to taste
- 4 Tbsp
- 1 c
- asparagus spears, cooked
- 1 1.25 oz pkg
- hollandaise sauce
1Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
2Combine the flour, salt and pepper in a shallow bowl.
3Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
4When 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.
5While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
6Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
7Drizzle hollandaise sauce over asparagus and serve.