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Chicken Breasts in Crab Sauce with Asparagus Spears Recipe

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This recipe for Chicken Breasts in Crab Sauce with Asparagus Spears is from Abhe & Svoboda, Inc. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 chicken breasts
salt & pepper
8 egg yolks (beaten with fork)
1⅓ cup fresh mushrooms - finely chopped (optional)
¾ cup crushed Ritz crackers
½ cup butter - for frying

Sauce:
4 tablespoons butter
2 tablespoons flour
2 teaspoons salt
freshly ground pepper
1 teaspoon sugar
2 cups light cream
2 cups crab meat
2 tablespoons lemon juice
2 egg yolks
4 tablespoons dry sherry

24 asparagus spears
Directions:
Directions:
• Combine mushrooms, cracker crumbs, salt and pepper together.
• Dip chicken in egg mixture and roll in crumbs.
• Heat the butter in fry pan and brown chicken.
• Remove chicken to roasting pan and bake in 325º oven.


• Melt 4 tblsp butter in pan, stir in flour, salt, pepper & sugar with a whisk.
• Gradually add the cream. Cook over low heat until thick.
• Add crab meat and heat thoroughly but do not boil.
• Beat together egg yolk, lemon juice and sherry.
• Add this to the sauce. Heat through but do not boil.


24 asparagus spears - steamed, but not overcooked.
Place chicken on platter - arrange asparagus spears over each breast and pour some sauce over the top. (serve with wild rice with some of the sauce on the side) it's great!

 

 

 

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