Ingredients
-
8
-
1/4
-
1
-
1
-
8
-
4
-
2
-
-
4
-
-
-
-
-
-
Directions
Classic Chicken Maryland,This rich, delicious dish will leave you and your sweetie feeling very satisfied. It’ll be on the table in no time so it’s useful for a quick weeknight meal. I designed this for 2 but you can easily double or even triple this for a larger group. Serve over rice, pasta or biscuits.,This was good, but I guess I just don’t like creamy sauces like that.I went all the way used King Crab leg meat that I “extracted” myself (wasn’t easy). The crab got somewhat lost in all the cream. Also I was a little bit confused, because my dish looked nothing like the picture, since the directions didn’t mention whether I was supposed to remove the chicken before making the sauce, or not. Overall a good meal but I think when it comes to crab, I’ll just stick to steamed with butter or a crab cocktail. I have the same thing with lobster. I tried the Thermidor” style and decided to make it just steamed from then on. Thank you for helping me to get to know my palate a little bit better, I’m sure there are many people out there who will love this dish.,Chicken Maryland…man, oh, man!!! (Orgasmic). Made for 123 Hit Wonders.
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Steps
|
1
Done
|
In a Medium Skillet, Melt Butter and Heat Together With Olive Oil. |
|
2
Done
|
Meanwhile, Fillet Chicken Breasts So They Are Thinner and Dredge in the Flour Seasoned to Your Taste With Salt, Pepper and Garlic Powder. |
|
3
Done
|
Saute Chicken in Hot Butter/Oil Until Golden Brown on Both Sides, About 7 Minutes Per Side. |
|
4
Done
|
Add Cream, Wine, Dijon Mustard, Salt and Pepper to Taste and Crabmeat. Simmer 5 Minutes. Serve Over Rice. |
|
5
Done
|
If Serving Over Biscuits, Remove the Chicken from the Pan After Browning and Dice Into Chunks Then Return to Pan and Proceed With the Rest as Written. |
