Crab-Stuffed Chicken Breasts
Crab-Stuffed Chicken Breasts is an moderately easy dinner. Made with 4 whole chicken breasts (about 4 lb. total), boned, split and skinned, 4 tbsp. butter or margarine, 1/2 c. thinly sliced green onions (including tops), 1/4 lb. mushrooms, thinly sliced and 3 tbsp. all-purpose flour, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Place chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap.
With flat side of mallet, gently pound breasts until each is about 1/4-inch thick; set aside.
Melt butter in a wide frying pan over medium heat.
Add onions and mushrooms and cook, stirring until onions are soft.
Stir in flour and thyme and continue cooking and stirring until bubbly. Gradually pour in milk, wine and broth; cook, stirring until sauce boils and thickens.
Season to taste with salt and pepper.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment