Monday, January 17, 2011
Chicken Chesapeake
Happy 2011 everyone! I had today off so I browsed my new Paula Deen magazine and made this. It was delicious!! I just made a salad with it and served it over Uncle Ben's ready rice that takes 90 seconds in the microwave.
What you need:
8oz lump crabmeat, picked free of shell (I just used imitation crabmeat and didn't have to worry about shell)
6 boneless skinless chicken breasts (abt four pounds), cut in half --- I actually just used 3 chicken breasts, 2 pounds, and sliced them in half. It was plenty, I don't recommend using all 6 chicken breasts
1.5 teaspoons salt, divided
1.5 teaspoons pepper, divided
1/4 cup butter, divided
1 (8oz) package sliced baby bella mushrooms
1/2 cup minced green onion
1 cup dry white wine
1 cup chicken broth
1 cup heavy whipping cream
1 (8oz) block of cream cheese, softened
Hot cooked rice
What you need to do:
Preheat oven to 350. Spray a 13 x 9 baking dish with Pam and sprinkle evenly with crabmeat. Sprinkle chicken evenly with 1 teaspoon each salt and pepper. In a large skillet, melt two tablespoons butter over medium high heat. Add chicken, and cook for 4-5 minutes per side or until golden brown. Remove from pan, and place over crab in baking dish.
Melt remaining 2 tablespoons 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 cookfor 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 teaspoon salt and 1/2 teaspoon pepper.
Pour mixture over chicken and bake for 25-30 minutes or until hot and bubbly. serve over rice. Sprinkle with ground black pepper before serving if desired.
You can make this dish ahead, but must bake and serve within two days.
Subscribe to:
Posts (Atom)
