cups Bearnaise sauce (recipe follows, or use Knorr Hollandaise Sauce Mix)
Pound chicken breasts to even thickness. In large shallow dish, place chicken. Add beer, olive oil, garlic, shallots and herbal rub; cover with plastic wrap and refrigerate overnight. Remove chicken from marinade; pat dry with paper towels. Discard marinade. Sprinkle chicken with salt and pepper.
Place flour in large shallow dish or on dinner plate; dredge chicken in flour and shake off excess flour. Dip each chicken breast in egg, then coat both sides of each chicken breast with bread crumbs.
In large skillet over medium heat, melt butter. Add chicken and cook, turning once, 4 – 5 minutes per side, until golden brown and meat thermometer inserted into thickets part of meat reaches 170°F. Remove chicken from skillet and reserve.
To serve, top each breast with 1 1/2 ounces lump crabmeat and with Bearnaise sauce.
In top of double boiler simmering over low heat, whisk together 4 egg yolks; 3 tablespoons lemon juice and 1 tablespoon dry white wine. (Remove pan from heat to prevent overcooking of eggs.) Add Knorr Hollandaise Sauce Mix) 1/8 teaspoon cayenne pepper and, in slow, steady stream, 1 cup clarified butter, whisking to blend. Season with salt and white pepper to taste. Set aside to keep warm. In separate saucepan, make Bearnaise reduction by combining 6 tablespoon tarragon vinegar or white wine vinegar; 1 tablespoon finely chopped onion; 2 teaspoons dried tarragon leaves and 1/4 teaspoon white pepper. Bring to boil over high heat; reduce heat and simmer until nearly all liquid is evaporated. Stir Bearnaise reduction into sauce and serve immediately.