Ingredients:
6 large boneless skinless chicken breasts
1/2 cup chopped onions
1/2 cup chopped celery
3 tablespoons butter
3 tablespoons dry white wine
1 (7 1/2 ounce) cans crabmeat
1/2 cup herb seasoned stuffing mix
salt and pepper
2 tablespoons flour
1/2 teaspoon paprika
2 tablespoons butter, melted
1/2 lb mushrooms, chopped
4 tablespoons butter
salt
5 tablespoons butter
5 tablespoons flour
1 1/2 cups chicken broth
1/2 cup dry white wine
1/2 cup whipping cream
Directions:
Cook onion and celery in 3 Tbsp butter until tender.
Remove from heat and add 1/2 cup wine, crab and stuffing mix.
Sprinkle each chicken breast with salt and pepper.
Top each breast with equal amounts of stuffing mixture.
Roll and secure each breast with toothpick.
Mix flour and paprika together in shallow dish.
Coat each rolled chicken breast with flour mixture.
Place in baking dish and drizzle with 2 Tbsp butter, melted.
Bake loosely covered at 375 degrees for 1 hour.
Sauce: Saute mushrooms in 4 Tbsp butter until”squeaky”.
Melt 5 Tbsp butter, add flour and mix into paste.
Slowly whisk in chicken broth, 1/2 cup white wine and whipping cream.
To serve: Transfer chicken breasts to platter and top with Wine Mushroom Sauce.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.