This elegant main dish isn't difficult to make. You can substitute your favorite hollandaise sauce, but I've included mine below (plus the COW SOUP MIX, and info on the amazing thickener it's made with).
Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water.
*Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.