Shelly's Recipe

VICTORIAN CHICKEN

Category: Chicken

1/4 cup olive oil, divided
1 cup flour, divided
2 cups milk
4 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1 cup sliced mushrooms
1 shallot, minced
8 oz small shrimp, peeled and deveined
4 oz crab meat
1/2 cup dry white wine

In a saucepan, heat 4 tbsp olive and stir in 4 tbsp flour to make a roux.

In another pan, heat milk and then slowly add to roux and stir over medium heat until sauce thickens. Set aside.

Pound chicken to flatten, season with salt and pepper and then dredge in 2/3 cup flour that has been seasoned with salt and pepper.

Heat 4 tbsp olive oil in a skillet and saute chicken until golden brown, about 4 minutes per side. Remove chicken to a serving plate and keep warm in a low oven.

Heat remaining oil in same skillet and saute mushroomsa nd shallot, about 2-3 minutes. Add shrimp and crab meat. Cook until shrimp are opaque. Add wine, bring to a brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency in heavy cream sauce. Pour sauce over chicken and serve. Serves 4