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    Sauteed Chicken Breasts with Crab Meat Recipe

    July 22, 2012 by G. Stephen Jones 1 Comment

    Jump to Recipe Print Recipe

    Sauteed Chicken Breasts with Crab Meat

    Chef Charlie D's Chicken Breast with Crab Meat Recipe

    This is my own recipe. Created in 1969 while living in Fairhope, Alabama. This recipe was devised especially for, and won first place in the 1988 "Young 'N Tender" recipe contest.

    We won a great cruise on the Delta Queen out of NOLA...several wonderful days." Charlie Home Chef Charlie D's Sauteed Chicken Breasts Topped with Crab Meat

    Hollandaise Sauce

    In Charlie's recipe he calls for 1 cup of Hollandaise Sauce which is easy to prepare once you know the ingredients and technique.

    You can find a good recipe plus a video showing you how to make Hollandaise Sauce here. I also have an alternative version from Australian Chef, Genevieve McGough called Genevieve's Hollandaise Sauce.

    Maryland Crabs For Sale Online
    Print Recipe

    Sauteed Chicken Breasts with Crab Meat

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings

    Ingredients

    • 4 chicken breast halves without skin
    • 1 lime
    • 1 teaspoon dried thyme
    • 4 tablespoons butter unsalted -- divided use
    • 2 tablespoons onion minced
    • 8 ounces fresh crab meat
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup hollandaise sauce
    US Customary - Metric

    Instructions

    • Remove tenders from chicken breasts; set aside.
    • Place breasts between sheets of waxed paper or plastic wrap and pound with a meat mallet or rolling pin to a thickness of ¼ inch. Trim to shape nicely; reserve trimmings.
    • Mince onion and grate zest from lime; set aside.
    • Cut lime in half and squeeze juice over chicken breasts, rubbing to cover each well. Sprinkle with dried thyme; set aside.
    • Finely chop the tenders and trimmings; sauté in 1 tablespoon butter until no longer pink.
    • Add onion and cook until tender. Add crab meat and toss gently until warmed through. Remove pan from heat and set aside; keep warm.
    • Sprinkle the chicken breasts with salt and pepper; sauté in the remaining butter until lightly browned on each side. Remove to serving plates.
    • Stir reserved grated lime zest into the hollandaise sauce.
    • Spoon ¼ the crab meat mixture over each breast. Nap with hollandaise sauce.
    • Serve immediately with remaining sauce on the side.

     

    « Chicken and Broccoli Stir-Fry
    Key Lime Pie Recipe »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

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    Comments

    1. Barry Zeniuk

      March 07, 2014 at 10:16 pm

      Perfect

      Reply

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