Chicken Victoria With Cream Sauce

• 2 c. heavy cream
• 1/2 c. butter
• 1/2 c. flour
• 6 (6 oz.) boned and skinless chicken breasts, flattened to 1/2-inch
• 1 1/2 c. fresh sliced mushrooms
• 8 oz. cocktail shrimp
• salt and pepper to taste
• 8 oz. lump crabmeat
• 1/2 c. white wine
• 12 oz. shredded cheese (Cheddar)

1. Heat cream until hot, not boiling.
2. Using 1/4 cup butter and 1/4 cup flour, make white sauce, stirring in hot cream.
3. Stir until thickened.
4. Set aside.
5. Combine remaining flour with salt and pepper and coat chicken.
6. Heat 2 tablespoons butter.
7. Saute chicken until brown.
8. Keep warm.
9. Heat 2 tablespoons butter and saute mushrooms.
10. Add shrimp.
11. Cook until pink.
12. Stir in crabmeat and wine.
13. Bring to a boil, then reduce heat.
14. Stir in cream sauce and 3/4 cup cheese.
15. Keep warm.
16. For each serving, put 3/4 cup sauce onto plate.
17. Top with chicken and 1 tablespoon cheese.
18. Serves 6.

heavy cream, butter, flour, chicken breasts, mushrooms, cocktail shrimp, salt, lump crabmeat, white wine, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211953 (may not work)