Chicken Breasts Neptune
Crab stuffed chicken breast that is out of this world with a French style white wine cream sauce. This single skillet chicken breast dinner with sauce makes for easy cleanup and is guaranteed to wow your family.
chicken breast halves, boneless, skinless
4x6 oz. breasts
freshly ground if possible
snow crab, or imitation
for dredging the chicken breasts before browning
or olive oil
scallions, spring or green onions
green bell peppers
heavy whipping cream
whipping cream, heavy cream 35%
Clean and chop the vegetables.
Place chicken between sheets of plastic wrap.
Pound with flat side of mallet until they are ¼ inch thick and 6 to 8 inches across. Season with salt and pepper on both sides.
Place ¼ of the crabmeat on one end of each breast. Sprinkle with ¼ of the lemon juice.
Carefully roll up the breast to encase the filling. It can be helpful to use the plastic wrap to assist in the rolling. Fold edges over, if desired. You may also use toothpicks if needed to maintain the crab stuffed chicken breasts' integrity. Roll in cornstarch, coating heavily.
Heat butter in a large skillet over medium high heat. Over medium heat, sauté chicken on all sides for 15 minutes or until cooked through. Turning to brown evenly. Remove from pan and keep warm (a warm oven is helpful).
Add the green peppers to the skillet and sauté for a minute or two. Add green onions. Sauté 1 minute, stirring constantly.
Stir in flour, cook for 30 seconds then slowly add the wine to deglaze the pan. Heat to boiling, make sure to scrape up all those brown bits that are loaded with flavor. Stir in the cream.
Bring to the boil and reduce heat to a simmer, stirring, until sauce is thickened and smooth. Add the chicken to re-heat and simmer for 5 minutes longer coating the chicken with the sauce.
Serve, garnished with chopped parsley (if desired).