- 2 boneless, skinless chicken breast halves
- 3 oz jumbo lump crab meat, picked over for shells and cartilage
- 1/2 small red onion, chopped
- 1/2 medium tomato, chopped
- 10 thin asparagus spears, trimmed and peeled
- 2 cups water to boil asparagus
- 2 Tbs flour
- 1 Tbs vegetable oil
- 1 tsp butter
- 1/4 tsp freshly ground pepper
- 1/4 tsp salt
- 1/2 tsp salt for boiling water
- 4 cherry tomatoes for garnish
- Lemon Chive Sauce1 Tbs butter
- 2 Tbs fresh lemon juice
- 5 Tbs whipped cream cheese
- 1 Tbs milk
- 1 Tbs chopped fresh chives
- 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 (recipe below). 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.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.