Tuesday, February 1, 2011

Chicken Chesapeake

I made this recipe for dinner tonight and it was enjoyed! The ingredients intrigued me. I don't normally cook with crab meat, and although the meat was a little pricey, it was worth it. Don't use artificial crab meat...go with the real thing!


8 oz. lump crab meat
6 boneless, skinless chicken breasts
1 1/2 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1/4 cup butter, divided
1 (8 oz) package sliced baby bella mushrooms
1/2 cup minced green onion
1 cup dry white wine (I had cooking wine, so I used a little less due to the sodium)
1 cup chicken broth
1 cup heavy whipping cream
1 (8 oz) package cream cheese, softened
hot cooked rice


*Preheat oven to 350. Spray a 13x9 baking dish with nonstick cooking spray., Sprinkle crab meat over baking dish.

*Sprinkle chicken evenly with 1 tsp salt and 1 tsp pepper.

*In a large skillet, melt 2 Tbsp butter over medium-high heat. Add chicken, in batches if necessary, and cook for 4-5 minutes per side or until golden brown. Remove from pan and place over crab in baking dish.

*Melt remaining butter in skillet over medium-high heat. Add mushrooms and green onion; cook for 5-6 minutes or until mushrooms are tender. Add wine and cook for 5-6 minutes or until reduced by half. Stir in chicken broth and cream and cook for 10 minutes or until slightly thickened. Add cream cheese, stirring until melted. Add remaining 1/2 tsp salt and pepper (I omitted the salt due to the white wine).

*Pour mixture over chicken and bake for 25-30 minutes or until hot and bubbly. Server over rice. Sprinkle with black pepper before serving, if desired.

-taken from Paula Deen's magazine

1 comment:

HPS said...

WOW! This looks DE-lish. I love new, different recipes like this! How do you think this would freeze?