Trim chicken and place in a gallon ziplock bag. Zip shut and pound thin with a flat mallet or rolling pin (using the bag keeps raw chicken blood from spattering everywhere).

Season chicken to taste with salt and pepper then dredge in flour and shake off excess.

Heat oil in a large skillet and cook chicken until golden brown on both sides and interior temperature is 165ºF., about 12-15 minutes. Drain on paper toweling.

While chicken cooks, cook asparagus 4-5 minutes in boiling salted water then drain. Heat crab and keep warm.

Prepare hollandaise using recipe below and keep warm.

Top cooked chicken with crab, asparagus and Hollandaise sauce.

Garnish with paprika and parsley if desired. Use any additional Hollandaise sauce at once on other vegetables.