Title: Chicken Breasts Neptune *
Categories: Chicken Seafood Wine
Yield: 4 Servings
| PATTI - VDRJ67A |
| 4 | lg | Chicken breast halves; boneless, skinless |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 6 | oz | King Crab -OR- snow crab; frozen, thawed |
| 1 | tb | Lemon juice |
| 1/4 | c | Cornstarch |
| 3 | tb | Butter or margarine |
| 2 | | Green onions; minced |
| 1/2 | c | Green pepper; chopped |
| 1 | tb | Flour |
| 1/2 | c | Dry white wine -OR- chicken broth |
| 1/2 | c | Whipping cream |
| | | Parsley; chopped |
Place chicken between sheets of plastic wrap. Pound with flat side of
mallet until they are 1/4" 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.