Preparation:
Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4" thick and 6-8" across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling.
Fold edges over, if desired. Roll in cornstarch, coating heavily. Heat butter in saucepan. Over medium heat, sauté chicken for 15 minutes or until cooked through, turning to brown evenly. Remove from pan and keep warm. Add green onions and green peppers to pan.
Sauté 1 minutes, stirring constantly. Stir in flour. Add wine. Heat to boiling, stirring up pan browning. Add cream. Boil, stirring, until sauce is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve, garnished with chopped parsley. |
