Title: Chicken Oscar
Categories: Poultry, Seafood
Yield: 4 Servings

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.

Recipe By : Maine Ingredients

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini