Barth's At The Bridge Chicken Breast Victoria Recipe

• 3/4 c. Butter,, (divided)
• 1 c. Flour,, (divided)
• 2 c. Whipping cream
• 4 x Boneless, skinless chicken breasts, (6 ounces each)
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 c. Sliced mushrooms
• 1 x Shallot, chopped
• 8 ounce Small shrimp, peeled, deveined
• 4 ounce Crab meat
• 1/2 c. Dry white wine

1. In large saucepan, heat 1/4 c. butter and stir in 1/4 c. flour to make a roux.
2. In another pan, heat cream.
3. Slowly add in cream to roux and stir over medium heat till sauce thickens.
4. Set aside.
5. Lb.
6. chicken breasts to flatten and dredge in 3/4 c. flour which has been seasoned with salt and pepper.
7. Heat 1/4 c. butter in a 10- to 12-inch skillet, add in chicken and saute/fry till golden, about 4 min per side.
8. Remove chicken to serving plate and keep hot in low oven.
9. Heat remaining butter in same skillet.
10. Add in mushrooms and shallot, saute/fry 2 to 3 min.
11. Add in shrimp and crab meat.
12. Cook till shrimp is opaque.
13. Add in wine, bring to brisk boil.
14. Turn heat to low, add in reserved cream sauce and cook till mix thickens to consistency of heavy cream soup.
15. Pour sauce over chicken and serve.
16. Makes 4servings.

butter, flour, whipping cream, chicken breasts, salt, pepper, mushrooms, shallot, shrimp, meat, white wine

Taken from cookeatshare.com/recipes/barth-s-at-the-bridge-chicken-breast-victoria-79148 (may not work)