Marsala Crab-Stuffed Chicken Breasts |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Holiday dinners in my youth meant Mom would be serving these stuffed chicken breasts. Theyâre now part of my own familyâs Christmas Eve custom. Ingredients:
4 tablespoons butter, divided |
2 teaspoons plus 3 tablespoons king arthur unbleached all-purpose flour, divided |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup milk |
2 cans (6 ounces each) lump crabmeat, drained |
2/3 cup chopped fresh mushrooms |
1/3 cup grated parmesan cheese |
6 boneless skinless chicken breast halves (6 ounces each) |
1/2 teaspoon paprika |
sauce: |
3/4 cup marsala wine |
2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon chicken bouillon granules |
1 tablespoon water |
Directions:
1. In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese.
2. Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
3. In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides.
4. Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°.
5. Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; serve with sauce. Yield: 6 servings.
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