Recipe

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• 4 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/8 tsp cracked black pepper
• 1 tbsp olive oil
• 1 cup imitation crabmeat, flaked
• 1/2 lb asparagus tips, lightly steamed
• 1/2 cup water
• 1/4 cup powdered milk (actually 1/4 cup cow soup mix, see below)
• 2 egg yolks ( freeze whites for another use)
• 2 tbsp lemon juice, freshly squeezed
• 1/4 tsp dry mustard
• 1/4 tsp salt
• 1 dash white pepper
• 3 tbsp salted butter, melted
• 1 dash paprika (sprinkled per chicken breast and overtop of hollandaise)
• 1 dash dry parsley flakes ( ditto)

• 1 Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
• 2 Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
• 3 Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
• 4 Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
• 5 ~~~~~~~~~~~~~~~~~~~~~~~~.
• 6 Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
• 7 COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
• 8 Freeze leftover egg whites in an ice cube tray. To brush as glue for seeds or toppings over bread dough, thaw and mix with a little water.
• 9 *Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. /mfs_chart.htm.