Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This sophisticated Chicken Breasts Neptune features tender pounded chicken breasts stuffed with sweet king crab meat and a hint of lemon. The rolls are sautéed to golden perfection, then nestled in a rich, velvety sauce made with white wine, whipping cream, and fresh vegetables. ItâÂÂs a dish that feels luxurious enough for a special dinner party yet simple enough for a cozy weekend meal. The combination of savory chicken, briny seafood, and creamy sauce creates a harmonious balance of flavors. Serve with crusty bread to soak up the delicious sauce.
0
Add to Favorites
Chicken Breasts Neptune *
Description
This sophisticated Chicken Breasts Neptune features tender pounded chicken breasts stuffed with sweet king crab meat and a hint of lemon. The rolls are saut&# 195;©ed to golden perfection, then nestled in a rich, velvety sauce made with white wine, whipping cream, and fresh vegetables. ItâÂÂs a dish that feels luxurious enough for a special dinner party yet simple enough for a cozy weekend meal. The combination of savory chicken, briny seafood, and creamy sauce creates a harmonious balance of flavors. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
-
Place each chicken breast between sheets of plastic wrap or in a heavy-duty zipper bag.
-
Pound with the flat side of a meat mallet until the breasts are evenly 1/4 inch thick and about 6-8 inches across.
-
Sprinkle both sides of the pounded chicken with salt and pepper.
-
Place about 1.5 ounces of thawed crabmeat on one end of each chicken breast.
-
Drizzle the crab filling lightly with lemon juice.
-
Roll up the chicken breast tightly to encase the crab filling.
-
Fold the edges over to seal the roll, using toothpicks if necessary to secure.
-
Dredge the chicken rolls in cornstarch, coating them heavily on all sides.
-
Heat butter or margarine in a large saucepan or skillet over medium heat.
-
Add the chicken rolls to the pan and sauté for about 15 minutes, turning occasionally to brown evenly, until cooked through.
-
Remove the chicken from the pan and set aside on a warm plate.
-
Add the minced green onions and chopped green pepper to the same pan.
-
Sauté the vegetables for 1 minute, stirring constantly.
-
Sprinkle the flour over the vegetables and stir to combine.
-
Gradually add the dry white wine (or chicken broth), stirring constantly to scrape up any browned bits from the bottom of the pan.
-
Bring the mixture to a boil, stirring until it begins to thicken slightly.
-
Stir in the whipping cream and bring back to a gentle simmer.
-
Cook, stirring, until the sauce is smooth and thickened to your liking.
-
Return the chicken rolls to the pan, nestling them into the sauce.
-
Simmer gently for 5 minutes to heat the chicken through and allow flavors to meld.
-
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 165.0kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 85.0mg29%
- Sodium 74.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken, crab, stuffed, neptune, seafood, cream, wine, dinner, elegant, protein, vegetarian-free, gluten-free-option, date-night, comfort-food, pan-seared, rich-sauce, lemon, parsley, green-pepper, onion
