Instructions: Preheat the oven to 450 degrees. In a shallow dish, combine the flour, salt, and pepper; mix well. Add the chicken, turning to coat completely.

In a large skillet, melt 1 tablespoon butter over medium heat. Add the chicken in batches and saute for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed.

Place the chicken in a single layer in a 9- by 13-inch baking dish. Top each cutlet with an equal amount of asparagus, then with crabmeat.

In a small bowl, combine the remaining ingredients; mix well, then spoon evenly over the crabmeat. Bake for 8 to 10 minutes, or until the sauce is bubbly and light golden. Serve immediately.

This recipe yields 6 servings.

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