chicken breasts, boneless halves
asparagus spears, cooked and drained
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.
this is great with steak also. I just make it with a bernaise sauce instead and I have added a few scallops to the top.