Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter, divided

  2. 2 teaspoons plus 3 tablespoons all-purpose flour, divided

  3. 1/2 teaspoon salt

  4. 1/8 teaspoon pepper

  5. 1/4 cup milk

  6. 2 cans (6 ounces each ) lump crabmeat, drained

  7. 2/3 cup chopped fresh mushrooms

  8. 1/3 cup grated Parmesan cheese

  9. 6 boneless skinless chicken breast halves (6 ounces each )

  10. 1/2 teaspoon paprika SAUCE:

  11. 3/4 cup marsala wine

  12. 2 teaspoons all-purpose flour

  13. 1 teaspoon chicken bouillon granules

  14. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese. Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string. In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides. Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; top with sauce. Yield: 6 servings.


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