Hazelnut Crusted Chicken With Hollandaise

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   ["Chicken needs to be flattened to a 1/4"" thickness.", "I use a mallet for this.", "Mix the flour and hazelnuts on waxed paper.", "Dip the chicken in the egg and then the flour and nut mixture.", "Over medium high heat, melt 2 tablespoons of the butter/marg.", "in a large skillet.", "Brown about 3 minute on each side or until cooked (no longer pink).", "Place the chicken somewhere to keep it warm.", "In the same skillet add the remainder of butter/marg and onions until the butter melts.", "Whisk in the hollandaise sauce until well blended.", "Take from burner and slowly add the milk whisking constantly.", "Over med.", "heat, place back on the stove and bring to a boil mixing constantly.", "Once it boils, turn the temperature to low for about 1 minute stirring constantly.", "Stir in lemon juice.", "Serve immediately over chicken and asparagus if desired."]

* Per serving · 4 servings · Values may vary.