4    Chicken breast halves --
Boneless
1/2 c  Flour
Salt and pepper -- to taste
4 tb Butter
1 c  Crabmeat
12    Asparagus spears -- cooked
Hollandaise sauce

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.

Maine Ingredients