HOT MOMMA CHICKEN CRAB OSCAR

INGREDIENTS 

• 4 Boneless Chicken Breasts
• ½ Cup AP Flour
• 4 Tbsp Butter
• 2 tsp Hot Momma Seasoning, any flavor
• 1 Cup Crabmeat
• 12 Asparagus Spears, steamed
• 1 (1 ¼ oz) Package Hollandaise Sauce Mix, prepare accordingly
• 1 tsp Salt
• 1 tsp Pepper

DIRECTIONS 

Place chicken between 2 pieces of wax paper on a cutting board and pound very thin. Combine flour salt, pepper, and HMS in a shallow bowl. Heat butter in an iron skillet. Dredge the chicken lightly in the seasoned flour and shake off any excess. When the butter stops foaming, add chicken and fry 3-4 minutes per side. Move to a cooling rack to remove excess oil. Repeat with remaining 3 pieces. Place chicken on each plate. Cover chicken with crabmeat. Top with 3 asparagus spears. Drizzle hollandaise and serve. Ac-salsa-rize!