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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