Chicken Breasts Neptune

A succulent chicken dish made with tasty crab meat and a bit of white wine.

Yields:	4 servings
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Ingredients

4	large	chicken breasts	boneless skinless halves
2	teaspoons	salt
4	teaspoons	black pepper
6	ounces	crab meat	snow crab, or imitation
1	tablespoon	lemon juice
1/4	cup	cornstarch
3	tablespoons	butter	or margarine
2	each	scallions, spring or green onions	minced
1/2	cup	green bell pepper	chopped
1	tablespoon	flour, all-purpose
1/2	cup	white wine	dry
1/2	cup	heavy whipping cream	whipping cream, heavy cream 35%

Directions

Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4 inch thick and 6-8 inch 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, sauté 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.

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Member Review

Billy Bob's Texas Style Chili

OMG! That sounds so good, but hot!