Trim off about 2 inches off the asparagus and using a peeler, clean off the outer layer of the fibrous skin.
Cook asparagus in a saute pan with water on simmer until tender, then set aside
Trim excess fat off of chicken breast and place them inside a gallon size ziplock bag and with the flat side of a meat hammer, pound them thin.
coat chicken breasts with flour that has been seasoned with salt and pepper and then place into a hot saute pan with olive oil
Saute on both sides about 3 minutes per side or until you have good color.
Place cooked chicken breasts with a little stock in a baking dish in 325 degree oven to finish cooking for about 15 minutes, place the asparagus in the same dish to finish cooking.
in another saute pan saute mushrooms in 2 tablespoons of butter until tender.
add a splash of wine to de-glaze the pan, or just use the chicken stock.
Add in chicken stock and get contents of pan hot, then add in crabmeat, stir gently and remove from heat.
When your ready to put the dish together heat the crabmeat / mushroom combo and as it heats take the remaining two tablespoons of butter and coat them in flour, pushing the flour into the butter, add this to the heating crabmeat mixture and it will help thicken the sauce. (the butter flour mixture is called a Beurre Manie)
Place the chicken breasts on plates and divide the crabmeat mixture, spooning it with some of the juices over top of the chicken breast.
add two spears of asparagus and serve with sides of your choice.