Chicken Oscar with Lemon Chive Sauce

serves: 2

2 boneless, skinless chicken breast halves
3 ounces jumbo lump crab meat, picked over for shells and cartilage
1/2 small red onion, chopped
1/2 medium tomato, chopped
10 thin asparagus spears, trimmed and peeled
2 cups water to boil asparagus
2 tablespoons flour
1 tablespoon vegetable oil
1 teaspoon butter
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/2 teaspoon salt for boiling water
4 cherry tomatoes for garnish

Lemon Chive Sauce:
1 tablespoon butter
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives

In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as
the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
Drain. Set aside until needed. Lay chicken breasts between sheets of plastic wrap
and pound to 1/2 inch thickness. On a medium plate mix flour with 1/4 teaspoon
salt and pepper; dredge chicken to coat, patting off any excess. In a medium,
non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute chicken
breasts on both sides until browned and firm, about 3 minutes per side. Remove
chicken; keep warm until ready to serve. Add onion to skillet and saute until
softened, about 4 minutes. Increase heat to high, add tomato and saute until most
of the moisture has evaporated. Lower heat to low and add crab meat; toss gently,
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.

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.

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