Chicken Breast with Crab Meat Recipe
Sautéed chicken breasts with crab meat bring elegance to the dinner table with minimal effort. This dish combines tender chicken with the delicate sweetness of crab for a winning flavor pairing. It’s rich, satisfying, and perfect for special occasions or an indulgent weeknight treat.
The recipe starts with juicy chicken breasts, seasoned and cooked until golden. The secret lies in the quick sear that locks in flavor while keeping the meat tender. Next comes the luxurious crab topping. Sweet, succulent crab meat blends beautifully with a creamy, savory sauce. Together, they create an indulgent dish that doesn’t require hours in the kitchen.
You’ll love how versatile this recipe is. Pair it with roasted vegetables, buttery mashed potatoes, or a crisp green salad. The flavors complement any side dish, making it easy to customize your meal.
Impress your guests or treat yourself with this restaurant-worthy dish. The combination of textures and flavors will make it a favorite. Ready to turn simple ingredients into something extraordinary? Let’s get started and bring this sautéed chicken and crab recipe to life.
Hollandaise Sauce
This recipe uses one cup of Hollandaise sauce. You can easily prepare this rich, velvety sauce once you master the ingredients and technique.
Hollandaise, a classic French sauce, delights the palate with its creamy texture and tangy flavor. It is a luxurious addition to many dishes, made from egg yolks, butter, lemon juice, and a touch of seasoning.
To make Hollandaise, whisk egg yolks over low heat to create a smooth, airy base. Slowly add melted butter while whisking vigorously to form a stable emulsion. Finish with fresh lemon juice for brightness and a pinch of salt and cayenne for added depth.
This versatile sauce elevates everything it touches. Drizzle it over eggs Benedict, steamed vegetables, or grilled fish for a gourmet touch. Its creamy texture and bold flavor make simple dishes feel indulgent.
However, Hollandaise demands focus. Overheating can cause the sauce to curdle, ruining its silky texture. With steady heat and patient whisking, you can master this culinary art. Once you do, you’ll have a go-to recipe for adding elegance to any meal.
Crab Meat
Harvesters gather crab meat from various crab species worldwide in oceans, seas, and freshwater bodies. Cooks and food lovers prize it for its sweet, delicate flavor and its prominent role in global culinary traditions. You can enjoy crab meat in soups, salads, appetizers, and main courses.
The texture of crab meat depends on the crab species and the part of the crab harvested. Lump crab meat, sourced from the crab’s larger body muscles, offers firm, tender chunks. Claw meat, found in the claws and legs, has a slightly fibrous texture but remains flavorful and satisfying.
Crab meat is nutritious and delicious and is packed with protein, vitamins, and minerals. Its low fat and calorie content makes it a healthy choice for adding more seafood to your diet.
Cooks love using crab meat in a variety of dishes. It enhances soups, chowders, and bisques with its sweet flavor and tender texture. Popular appetizers like crab cakes, crab salad, and crab-stuffed mushrooms showcase its versatility. Chefs also fold it into pasta dishes, sushi rolls, and seafood boils, adding elegance and depth of flavor. Crab meat remains a cherished ingredient for its unmatched taste and culinary flexibility.
Sauteed Chicken Breasts with Crab Meat
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
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.
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