Tweet
Posted by Katerina - November 23, 2004 10:35 AM
An impressive main dish you can serve for a romantic dinner for two. Increase the serving size and wow friends and family with your culinary talents.
Preparation Time: 25 mins
Cook Time: 20 mins
Servings: 2
2 c water
1/2 t salt
10 thin asparagus spears, trimmed
2 T flour
1/4 t salt
1/8 t black pepper
2 boneless, skinless chicken breasts (see note)
1 T oil
1/2 small chopped red onion
1/2 medium chopped tomato
3 oz. lump crab meat
1 recipe lemon-chive sauce (recipe follows)
Bring water and 1/2 teaspoon salt to boil in medium saucepan; add asparagus and cook until tender about 3 minutes. Drain. Set aside.
Lay chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. Blend flour, salt and pepper in shallow dish; dredge chicken to coat, patting off any excess.
Add vegetable oil to medium, non-stick fry pan over medium heat. Sauté chicken breasts on both sides until browned and firm, about 3 minutes per side or until thermometer inserted into the thickest part measures 160°F. 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. Decrease heat to low and add crab meat; toss gently, cooking 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, if desired.
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.
1 T butter
2 T lemon juice
5 T whipped cream cheese
1 T milk
1 T chopped fresh chives
**note: this recieved 5/5 stars from meals.com reviewers. One reviewer mentioned they tried it using filet mignon instead of chicken and that it was exceptional.**
An impressive main dish you can serve for a romantic dinner for two. Increase the serving size and wow friends and family with your culinary talents.
Preparation Time: 25 mins
Cook Time: 20 mins
Servings: 2
2 c water
1/2 t salt
10 thin asparagus spears, trimmed
2 T flour
1/4 t salt
1/8 t black pepper
2 boneless, skinless chicken breasts (see note)
1 T oil
1/2 small chopped red onion
1/2 medium chopped tomato
3 oz. lump crab meat
1 recipe lemon-chive sauce (recipe follows)
Bring water and 1/2 teaspoon salt to boil in medium saucepan; add asparagus and cook until tender about 3 minutes. Drain. Set aside.
Lay chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. Blend flour, salt and pepper in shallow dish; dredge chicken to coat, patting off any excess.
Add vegetable oil to medium, non-stick fry pan over medium heat. Sauté chicken breasts on both sides until browned and firm, about 3 minutes per side or until thermometer inserted into the thickest part measures 160°F. 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. Decrease heat to low and add crab meat; toss gently, cooking 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, if desired.
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.
1 T butter
2 T lemon juice
5 T whipped cream cheese
1 T milk
1 T chopped fresh chives
**note: this recieved 5/5 stars from meals.com reviewers. One reviewer mentioned they tried it using filet mignon instead of chicken and that it was exceptional.**