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1
Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
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2
Add wine, water and stock, cover and simmer until chicken is cooked through.
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3
While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
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4
Boil, steam or microwave asparagus until tender.
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5
Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
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6
To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
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7
For The Hollandaise.
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8
Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
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9
In a small mixing bowl, whisk together the egg yolks.
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10
Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
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11
Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
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12
Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
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13
Serve immediately or keep warm for up to 30 minutes before serving.
