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4 boneless skinless chicken breasts. Pounded out to 1/4 or 1/2 inch thick but evenly flattened.
Flour with your favorite all purpose seasoning salt added to taste(Lowery's or similar)
Any brand all purpose breading. (add same seasoning to breading also to taste)
Egg wash(that is one egg beaten with some milk added)
Fresh cooked or canned asperagus heated up.
1 package of Bernaise sauce mix Make by package instructions.
Crab meat peices warmed up.
Dredge chicken breasts in seasoned flour. Dip in egg wash to coat. Then into breading. pat breading on chicken to make stick better. Pan fry checken breasts till browned and thoroughly cooked in a little vegetable oil. Drain well on paper towel.
I usually serve this with white rice on the bottom. Put some rice on dinner plate Place one chicken breast on top of rice. Criss cross a few stalks of asperagus on chicken breast. Top with some of the bernaise sauce and sprinkle some peices of crab meat on top of that. I use the artificial flaked crab meat from the store. It works out ok and is much cheaper.