6 chicken breasts, boneless/skinless (about 1/4 lb each)

½ cup seasoned breadcrumbs (store-bought is fine)

2 Tbsp butter

2 Tbsp oil

12 asparagus spears (about 1 lb)

½ lb cooked crab or imitation crab, cut in small pieces

18 large shrimp, cooked, deveined, and tails removed

Sauce:

¾ cup butter

2 Tbsp white wine

2 Tbsp lemon juice

1 Tbsp tablespoon Dijon mustard

3 egg yolks

Minced chives

1. Chicken: Put bread crumbs on a plate. Coat chicken in crumbs. Heat a nonstick frying pan to med-high heat. Add a little butter and oil (the oil keeps the butter from burning) and swirl until melted. Cook chicken until browned on both sides. Put chicken in a baking pan in the oven at 350° and bake until chicken is no longer pink in center (about 10 minutes).
2. Asparagus: Snap tough ends from asparagus and discard. Rinse asparagus. Bring about 1 inch water to a boil in the frying pan. Add asparagus to boiling water and cook just until tender. Drain.
3. Sauce: Heat butter in a pot over medium-high heat until completely melted. Add wine, lemon juice and mustard. Stir yolks together with a fork. Whisk egg yolks into butter mixture. Heat until the whole mixture is warm.
4. Assembly: Put each chicken breast on a plate. Top with equal amounts of crab, asparagus and shrimp. Then pour sauce over each portion. Garnish with onion.