Chicken Chesapeake
Chicken Chesapeake
Chicken Chesapeake



Chicken Chesapeake

Yield: 4 servings

Ingredients:
4 boneless chicken breasts
2 ounces olive oil
2 teaspoons butter
6 ounces white wine
12 ounces chicken broth
1/2 pound portobello mushrooms
8 ounces handpicked, fresh crabmeat (preferably lump)
3/4 pound fettuccine

Preparation: Rinse and trim chicken breasts. Saute them in the olive
oil in a 10-inch pan over a high flame for about two minutes on each
side. Remove the chicken breasts and rinse the oil off of them. Return
them to the pan and simmer over a medium flame with the butter, white
wine, chicken broth, mushrooms and crab meat until the liquid in the
pan is reduced and has a thickened consistency. Cook the fettuccine in
a separate pot. Place the chicken breasts over the cooked fettuccine
and top with the crab- meat/mushroom mixture. Garnish with fresh basil
and Parmesan cheese.

Source: <http://www.whatsupmag.com/sep04/dish.shtml>



Chicken Chesapeake

Yield: 6 servings

3 whole chicken breasts, split and boned
1 package smoked ham
1 pint oysters (save liquid)
6 bacon slices, uncooked
1 package wild rice, cooked (1/4 cup per person)
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup medium cream
1/4 cup sherry
1 teaspoon parsley flakes
Pinch of tarragon
Salt and pepper
Parmesan cheese
Paprika

Put cooked wild rice in bottom of a shallow casserole; cover with a
layer of smoked ham. Put oysters on ham and cover with chicken breasts.
Top each chicken breast with a slice of bacon.

Blend all remaining ingredients except cheese and paprika. Pour the
sauce over the chicken. Sprinkle the top with Parmesan cheese and
paprika. Bake at 350 degrees for 1 1/2 hours. Uncover at the end to
brown. May be prepared one day in advance and refrigerated.

May omit oysters and use another can of soup.

Source: <http://www.cooks.com/rec/view/0,1639,154189-238195,00.html>



Chicken Chesapeake

Prep/Cook Time: 20 minutes
Yield: 4 servings

1 package PERDUE FIT & EASY Boneless Skinless Chicken Breasts
2 ounces olive oil
2 teaspoons butter
6 ounces white wine
12 ounces chicken broth
1/2 pound Portobello mushrooms
1/2 pound fresh crabmeat (preferably lump)
Old Bay Seasoning to taste
3/4 pound Fettuccine
Fresh basil for garnish
Parmesan cheese to taste

Heat oil, over medium-high heat, in 10-inch skillet and saute chicken
breasts for about two minutes on each side. Remove the chicken breasts and
blot oil from them. Return chicken breasts to pan and add butter, white
wine, chicken broth, mushrooms, crab meat, and Old Bay Seasoning to taste.
Simmer over medium heat until liquid is reduced and has a thickened
consistency. Meanwhile, cook and drain the fettuccine. Place the chicken
breasts over the cooked fettuccine and sauce with the crabmeat mixture.
Garnish with fresh basil and Parmesan cheese.

Source: <http://www.perdue.com/recipes/recipe_detail.html?id=746>



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