1. Whisk together Hollandaise sauce, seafood seasoning and 3 tablespoons chives.
2. In a shallow dish, stir together flour, salt and pepper. Coat chicken slices on both sides with flour. Melt butter in a large, non-stick skillet over high heat. Add chicken and sauté until brown on both sides and firm.
3. Reduce heat to low, and add crabmeat and 1/4 cup Hollandaise to skillet, and stir gently until warm.
4. To serve, divide chicken between 2 plates. Top with asparagus and crabmeat. Spoon remaining Hollandaise over and sprinkle with remaining chives.

Chicken Hollandaise with Asparagus and Crabmeat

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Chicken Hollandaise with Asparagus and Crabmeat
By Tia | January 13, 2008, 12:58 am | Greenbush, VA

OMG! I can't even begin to say how mouthwatering this was. I made some mashed potatos with baby red potatos made only with sourcream and butter. My friend cooked everything else. We placed the mashed potatos on the plate, then laid the chicken on top, then the crabmeat over that then the asparagus and drizzled the hollandaise overtop. It made a gourmet meal that everyone enjoyed!!!

It was great!
By Betty | March 4, 2007, 7:18 pm | Darien, IL

This is a wonderful, easy and delicious dinner. I was very nervous to try it, as I was preparing it for a very, very good cook who is also very particular. I was over-joyed at his enthusiasm and delight in eating it.