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|
|Calories from Fat: 252 (44%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 574
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