Rich and tasty. Perfect for a candlelit Valentine's Day dinner with your sweetheart.
In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes. Drain. Set aside until needed. Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess. In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute chicken breasts on both sides until browned and firm, about 3 minutes per side. Remove chicken; keep warm until ready to serve. Add onion to skillet and saute until softened, about 4 minutes. Increase heat to high, add tomato and saute until most of the moisture has evaporated. Lower heat to low and add crab meat; toss gently, just until hot. To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes. Lemon Chive Sauce: In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth.
Courtesy National Chicken Council, with permission.
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Serving Size: 1 Serving (680g) | ||
Recipe Makes: 2 | ||
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Calories: 574 | ||
Calories from Fat: 252 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 228.3mg | 70 % | |
Sodium 638.4mg | 22 % | |
Potassium 1263.1mg | 33 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 20g | ||
Protein 56.9g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 574
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