Chicken breasts neptune

Yield: 4 Servings

Measure Ingredient
4.00 large Chicken breast halves; boneless, skinless
½ teaspoon Salt
¼ teaspoon Pepper
6.00 ounce King Crab -OR- snow crab; frozen, thawed
1.00 tablespoon Lemon juice
¼ cup Cornstarch
3.00 tablespoon Butter or margarine
2.00 Green onions; minced
½ cup Green pepper; chopped
1.00 tablespoon Flour
½ cup Dry white wine -OR- chicken broth
½ cup Whipping cream
Parsley; chopped

PATTI - VDRJ67A

Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are ¼" thick and 6-8" across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over, if desired. Roll in cornstarch, coating heavily. Heat butter in saucepan. Over medium heat, saute chicken for 15 minutes or until cooked through, turning to brown evenly. Remove from pan and keep warm. Add green onions and green peppers to pan. Saute 1 minutes, stirring constantly. Stir in flour. Add wine. Heat to boiling, stirring up brownings. Add cream. Boil, stirring, until sauce is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve, garnished with chopped parsley.

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