Marsala Crab-Stuffed Chicken Breasts

• 4 tablespoons butter, divided
• 2 teaspoons plus 3 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 2 cans (6 ounces each) lump crabmeat, drained
• 2/3 cup chopped fresh mushrooms
• 1/3 cup grated Parmesan cheese
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon paprika
• 3/4 cup Marsala wine
• 2 teaspoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1 tablespoon water

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.
2. 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.
3. 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.
4. Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170u0b0.
5. 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; serve with sauce.

butter, flour, salt, pepper, milk, lump crabmeat, fresh mushrooms, parmesan cheese, chicken, paprika, marsala wine, flour, chicken bouillon granules, water

Taken from www.tasteofhome.com/recipes/marsala-crab-stuffed-chicken-breasts/ (may not work)