How to make it

  • In large saucepan melt 1/4 cup butter and stir in 1/4 cup flour to make a roux.
  • In another pan heat cream then slowly add cream to roux and stir over medium heat until sauce thickens and 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 skillet then add chicken and saute until golden brown.
  • Remove chicken to serving plate and keep warm in low oven.
  • Melt remaining butter in same skillet then add mushrooms and shallots and sauté 3 minutes.
  • Add shrimp and crab meat and cook until shrimp is opaque.
  • Add wine and bring to brisk boil then turn heat to low and add reserved cream sauce and cook until mixture thickens to consistency of heavy cream soup.
  • Pour sauce over chicken and serve.

Reviews & Comments 5

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  • mamalou 12 years ago
    Yum! Sounds great!
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    " It was excellent "
    caramia ate it and said...
    cant wait to try this
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  • jragone113 12 years ago
    Sorry, but this recipes was EXTREMELY bland. I followed it to the letter and the cream sauce was horribly heavy with a strong taste of flour. Finally I added milk, tons of garlic powder, additional shrimp and crab, lots more salt (and I am def not a salt person) and pepper. I do not highly seasoned food, but this was even too bland for me.
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  • txbackyardcook 12 years ago
    Bring it on!
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  • zena824 13 years ago
    This sounds wonderful....
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