Sauteed Chicken Breasts with Crab Meat
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
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.