1/2 Cup slivered almonds
1/3 Cup clarified butter
1/2 Cup flour
1/4 Teaspoon salt
1/2 Teaspoon white pepper
1/2 Teaspoon garlic powder
4 skinless boneless chicken breasts
12 asparagus spears (thaw if frozen)
8 oz. crabmeat, canned, fresh or frozen (thaw if frozen)
1 Tablespoon Chablis wine
Cooked rice
Béarnaise sauce (recipe follows)
In a frying pan, sauté slivered almonds over high heat in 2 teaspoons clarified butter, stirring continuously, until browned (about 90 seconds.) Remove from heat, set aside. In a bowl combine flour, salt pepper and garlic powder. Dip chicken in mixture, and sauté in frying pan with remaining butter about 5 minutes. Add asparagus that has been lightly steamed, if fresh, and crab to pan; raise heat for about 30 seconds, then remove asparagus and crab from pan. Set aside. De-glaze pan with Chablis (it should flame); remove from heat. On each plate, place a chicken breast on a bed of rice. Top with asparagus, crab and béarnaise sauce in that order. Sprinkle almonds on top. Serves 4.
Béarnaise Sauce
1/2 Cup chopped tarragon
1/2 Cup minced shallots
1/2 Cup Burgundy
4 egg yolks
1 Tablespoon dry sherry
1 1/3 Teaspoon cayenne pepper
Pinch salt
Juice of 1 lemon
2/3 Cup clarified butter
Simmer tarragon, shallots and Burgundy until liquid is absorbed. Half fill a medium saucepan with water, bring to a boil. Place a steel mixing bowl in saucepan and add egg yolks, sherry, cayenne pepper, salt and lemon juice in mixing bowl and whip vigorously with a wire whisk until egg starts to peak. Remove from heat.
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