"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Breast with Crab or Spinach Recipe

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This recipe for Chicken Breast with Crab or Spinach, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, October 6, 2009


4 large chicken breasts halved
3 Tbsp. butter
cup flour
cup milk
cup chicken broth
1/3 cup dry white wine

1- 71/2 oz. crab or spinach box (drained)
1- 3 oz. can mushrooms drained, chopped
cup crushed saltines
2 Tbsp. parsley
tsp. salt
1-cup Swiss cheese- shredded
tsp paprika

Pound breasts to 1/8 inch (8x5 inch)
Melt 3 T. butter, blend in flour, and add milk, broth and wine all at once. Cook until thick and bubbly.
Filling: in skillet, cook onion in remaining butter. Add crab or spinach, etc. Stir in 2 T. sauce.
Top each chicken with cup crab. Fold sides to square.
Place seam down in 12 x 7 dish with Pam. Pour some sauce over. Bake covered at 350 degrees for 1 hour.
Uncover; sprinkle with cheese (1/4 cup each) and paprika.
Bake 2 min. to melt.




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