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
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (47%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 84.5mg||26 %|
|Sodium 257.7mg||9 %|
|Potassium 253mg||7 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.8g|
|Protein 16.3g||23 %|
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Calories per serving: 238
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