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1
Heat skillet on medium heat for about a minute.
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2
Add olive oil.
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3
Dredge chicken breast in flour and pan saute until golden (approximately 1 minute on each side).
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4
Add butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry.
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5
Return pan to heat and flambe.
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6
Add stock, cream and roux and work roux in with a spoon or large fork so it dissolves in to the liquids.
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7
As the sauce begins to reduce in the pan add 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 pieces of crab leg meat (criss-crossed); 2 calamata olive halves.
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8
Put lid on skillet, reduce heat to very-low and allow chicken to cook for 5 to 6 minutes.
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9
Remove chicken on to serving plate and return skillet to heat.
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10
Reduce sauce to desired consistency and spoon over chicken.
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11
For the Vegetables, in a small skillet on medium heat, saute vegetables, sundried tomatoes, olive oil and salt and pepper for approximately 1 minute.
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12
Serve tender but firm.
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13
Arrange around the chicken on the same plate.
