| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Butter, divided |
| 1 | c | Flour, divided |
| 2 | c | Whipping cream |
| 4 | Boneless, skinless chicken | |
| breasts 6 ounces each | ||
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | c | Sliced mushrooms |
| 1 | Shallot, minced | |
| 8 | oz | Small shrimp, peeled |
| deveined | ||
| 4 | oz | Crab meat |
| 1/2 | c | Dry white wine |
INSTRUCTIONS
In large saucepan, melt 1/4 cup butter and stir in 1/4 cup flour to make a roux. In another pan, heat cream. Slowly add cream to roux and stir over medium heat until sauce thickens. Set aside. Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper. Heat 1/4 cup butter in a 10- to 12-inch skillet, add chicken and saute until golden brown, about 4 minutes per side. Remove chicken to serving plate and keep warm in low oven. Melt remaining butter in same skillet. Add mushrooms and shallot, saute 2 to 3 minutes. Add shrimp and crab meat. Cook until shrimp is opaque. Add wine, bring to brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency of heavy cream soup. Pour sauce over chicken and serve. Makes 4 servings. Source: Milwaukee Journal Posted to recipelu-digest by QueenBerta@aol.com on Feb 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3767
Calories From Fat: 2185
Total Fat: 247.8g
Cholesterol: 1271.6mg
Sodium: 5437.9mg
Potassium: 3931mg
Carbohydrates: 180.5g
Fiber: 17.1g
Sugar: 37.3g
Protein: 186.8g