Saved in 19 recipe boxes and 3 cookbooks
Very nice, just finished making (and eating this recipe). Worth the trouble to make your own hollandaise sauce. The presentation is very nice and not too hard.
|24||ounces||chicken breast halves, boneless and skinless||4-6 oz pieces|
|1||x||salt and black pepper||to taste*|
|1||x||Hollandaise Sauce (Original and Authentic Version)|
Prepare the hollandaise (preferably from scratch or using a package if you must) and keep warm over hot (not too hot) water until ready to serve. (see hollandaise sauce recipe link below).
Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin. This will help the chicken cook evenly.
Combine the flour, salt and pepper on a plate for coating the chicken.
Heat the butter (or olive oil) in a heavy skillet over medium high heat.
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.
Spoon some hollandaise sauce over asparagus on each plate and serve immediately.
First published: 1996-01-27 last updated: 2015-01-29