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 originally from "Maine Ingredients"
Serves 4