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1
Clean and chop the vegetables.
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2
Place chicken between sheets of plastic wrap.
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3
Pound with flat side of mallet until they are 1/4 inch thick and 6 to 8 inches across.
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4
Season with salt and pepper on both sides.
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5
Place 1/4 of the crabmeat on one end of each breast.
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6
Sprinkle with 1/4 of the lemon juice.
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7
Carefully roll up the breast to encase filling.
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8
It can be helpful to use the plastic wrap to assist in the rolling.
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9
Fold edges over, if desired.
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10
You may also use toothpicks if needed to maintain the crab stuffed chicken breasts' integrity.
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11
Roll in cornstarch, coating heavily.
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12
Heat butter in a large skillet over medium high heat.
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13
Over medium heat, saute chicken on all sides for 15 minutes or until cooked through.
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14
Turning to brown evenly.
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15
Remove from pan and keep warm (a warm oven is helpful).
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16
Add the green peppers to the skillet and saute for a minute or two.
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17
Add green onions.
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18
Saute 1 minute, stirring constantly.
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19
Stir in flour, cook for 30 seconds then slowly add the wine to deglaze the pan.
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20
Heat to boiling, make sure to scrape up all those brown bits that are loaded with flavor.
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21
Stir in the cream.
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22
Bring to the boil and reduce heat to a simmer, stirring, until sauce is thickened and smooth.
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23
Add the chicken to re-heat and simmer for 5 minutes longer coating the chicken with the sauce.
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24
Serve, garnished with chopped parsley (if desired).
