Chicken Breast Victoria
- 3/4 cup butter (Divided)
- 1 C. flour (divided)
- 2 C. whippping cream
- 4 boneless, skinless, chicken breasts
- 1/2 t. salt
- 1/4 t. pepper
- 1 C. sliced mushrooms
- 1 shallot, minced
- 8 oz. small shrimp, peeled and deveined
- 4 oz. crab meat
- 1/2 C. dry white wine
In a large saucepan, melt 1/4 cup butter and stir in 1/4 c. flour to make a roux.
In another pan, heat cream. slowly add cream to roux and stir over medium heat until sauce thickens. set aside.
Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper.
Heat 1/4 C. butter in a 10-12 inch skillet, add chicken and saute until golden brown, about 4 minutes on each side. Remove chicken to serving plate and keep warm in a low oven.
Melt remaining butter in same skillet. Add mushrooms and shallot, saute 2-3 minutes. Add shrimp and crab meat. Cook until shrimp is opaque. Add wine, bring to a brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency of a heavy cream soup. Pour sauce over chicken and serve.