Chicken With Crabmeat And Rosemary(Real Gourmet)

• 6 Tbsp. unsalted butter
• 1 c. soft bread crumbs
• 1 large ripe avocado
• 1 Tbsp. lemon juice
• 1/2 c. chopped onion
• 3 Tbsp. flour
• 1/4 tsp. paprika
• 1 tsp. fresh rosemary or 1/4 tsp. dried rosemary, crumbled
• 2 c. chicken broth
• 1 c. sour cream
• 1 c. crabmeat, remove cartilage
• 3 c. cooked, skinned, boned, bite-sized chicken pieces
• 1 Tbsp. Worcestershire sauce
• salt and pepper to taste

1. Melt 3 tablespoons butter in a medium skillet over moderate heat.
2. Add bread crumbs and saute until browned, 2 to 3 minutes. Set aside.
3. Preheat oven to 400u0b0.
4. Peel, pit and cut the avocado into 1/2 x 1-inch pieces; mix with the lemon juice and set aside. In
5. a large, heavy saucepan over moderate heat, melt the remaining butter; add the onion and saute until golden, about 5 minutes. Reduce the heat to low and stir in flour, paprika and rosemary. Continue cooking, stirring constantly, until flour is lightly browned, 5 to 7 minutes; stir in the chicken broth and cook over moderate heat, stirring constantly, until mixture boils and thickens, about 5 minutes.
6. Remove the pan from heat and stir in sour cream.
7. Blend in the chicken, crabmeat, Worcestershire, salt and pepper. Gently blend in the avocado pieces (with lemon juice) and turn into a 2-quart baking dish. Cover with the sauteed bread crumbs and bake 15 minutes or until bubbly.
8. Garnish with watercress sprigs, if desired, and serve.
9. Serves 6.

unsalted butter, bread crumbs, avocado, lemon juice, onion, flour, paprika, fresh rosemary, chicken broth, sour cream, crabmeat, chicken, worcestershire sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690604 (may not work)