Chicken Oscar

• 4 boneless skinless chicken breast halves
• 1/2 cup flour
• salt and pepper, to taste
• 4 tablespoons butter
• 1 cup crabmeat
• 12 asparagus spears, cooked
• 1 (1 1/4 ounce) package hollandaise sauce mix

1. Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
2. Combine the flour, salt and pepper in a shallow bowl.
3. Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
4. 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.
5. While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
6. Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
7. Drizzle hollandaise sauce over asparagus and serve.

chicken, flour, salt, butter, crabmeat, hollandaise sauce mix

Taken from www.food.com/recipe/chicken-oscar-207747 (may not work)