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Chicken Breast Victoria


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  • 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


Servings 4


Step 1

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.

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