member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Snowqueen      

Recipe Categories:

    *Crab-Stuffed Chicken Breasts with Musta


    Source of Recipe


    ?

    Crab-Stuffed Chicken Breasts with Mustard Sauce

    Stuffing
    8 lg mushrooms, chopped

    1 cup finely chopped onion

    1/2 cup crab meat

    3 tbsp marjoram

    2 tsp minced parsley

    salt & pepper

    1 cup white wine

    1 tbsp butter

    1 tbsp olive oil

    seasoned bread crumbs

    Melt butter and heat olive oil. Sauté mushrooms, onions and crab. Add seasonings. When onion is translucent, de-glaze pan with the 1 cup white wine. Add bread crumbs until all liquid is absorbed. Stir in mustard sauce and set aside to cool.
    Mustard Sauce
    2 - 3 tbsp Dijon mustard

    juice of 1 lemon

    1 cup heavy cream

    1 cup white wine

    1/4 cup brown stock

    1/4 cup chicken broth

    2 tbsp flour

    2 tbsp butter

    Mix mustard, lemon and cream to form a smooth sauce. In a pan heat butter. When melted stir in flour to form paste. Cook for 3 minutes. Add 1 cup white wine and heat until it starts to boil. Add chicken broth, brown stock and mustard mixture. Simmer for 3 to 4 minutes, stirring constantly. If too thick, add broth. If too thin, add cream.
    Assembly
    6 whole chicken breasts

    Creole seasoning

    stuffing

    mustard sauce

    Lightly pound chicken breasts. Season lightly with Creole seasoning. Place 2 tbsp. of stuffing (or as much as it will hold) in center of underside of breast. Fold top over and seal. Place in pan with other assembled breasts. Pour mustard sauce over all breasts. Bake for 25 to 30 minutes at 325° F. Place breasts on serving plate, spoon sauce over them, and serve.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â