2 boneless, skinless chicken breast halves
3 ounces of jumbo lump crab meat; picked over for shells and cartilage
1/2 small red onion, chopped
1/2 medium tomatoes, chopped
10 thin asparagus spears, trimmed and peeled
2 cups water to boil asparagus
2 tablespoons of flour
1 tablespoon of vegetable oil
1 teaspoon of butter
1/4 teaspoon of freshly ground pepper
1/4 teaspoon of salt
1/2 teaspoon (or more) of chicken stock
4 cherry tomatoes for garnish
Lemon Chive Sauce
1 tablespoon of butter
2 tablespoons of fresh lemon juice
5 tablespoons of whipped cream cheese
1 tablespoon of milk
1 tablespoon of chopped fresh chives
In a 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 frying pan over medium heat, warm 1 teaspoon butter and oil. Sauté 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 sauté until softened, about 4 minutes. Increase heat to high, add tomato and sauté 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.