Ingredients

Instructions

  1. Dredge the chicken in flour seasoned with salt and pepper.
  2. Saute in clarified butter until lightly browned on both sides, approximately 6-7 minutes.
  3. Reduce heat, and cover.
  4. Cook until chicken is done.
  5. Remove chicken to serving platter and top with the shellfish and asparagus laid across the top.
  6. Coat with Hollandaise sauce.
  7. Serve immediately.