A Touch Of Garlic's Crab Pollo Cardinale Recipe

Heat skillet on medium heat for about a minute.

Add in extra virgin olive oil.

Dredge chicken breast in flour and pan saute/fry till golden brown (approximately 1 minute on each side).

Add in butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry.

Return pan to heat and flambe.

Add in stock, cream and roux and work roux in with a spoon or possibly large fork so it dissolves in to the liquids.

As the sauce begins to reduce in the pan add in the following ingredients in exact order on top of each chicken breast: 1/2 of the crab body meat; 1 roasted red bell pepper half; 1 slice proscuitto; 1 slice of fontina cheese; 2 pcs of crab leg meat (criss-crossed); 2 calamata olive halves.

Put lid on skillet, reduce heat to very-low and allow chicken to cook for 5 to 6 min.

Remove chicken on to serving plate and return skillet to heat.

Reduce sauce to desired consistency and spoon over chicken.

For the Vegetables, in a small skillet on medium heat, saute/fry vegetables, sundried tomatoes, extra virgin olive oil and salt and pepper for approximately 1 minute.

Serve tender but hard.

Arrange around the chicken on the same plate.

This recipe yields 1 serving.