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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This rich, delicious dish will leave you and your sweetie feeling very satisfied. It'll be on the table in no time so it's useful for a quick weeknight meal. I designed this for 2 but you can easily double or even triple this for a larger group. Serve over rice, pasta or biscuits. Ingredients:
8 ounces chicken breasts, boneless, skinless |
1/4 cup flour |
1 tablespoon olive oil |
1 tablespoon butter |
8 ounces heavy cream |
4 ounces white wine |
2 teaspoons dijon mustard |
salt and pepper |
4 ounces lump crabmeat |
Directions:
1. In a medium skillet, melt butter and heat together with olive oil.
2. Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
3. Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
4. Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
5. If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.
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