Can be made in advance but use within 2 days!
|4||oz. lump crabmeat|
|3||boneless chicken breasts (about 2 lbs), cut in half|
|2||TB butter, divided|
|Salt & pepper|
|4||oz. sliced baby bella mushrooms|
|¼||cup minced green onions|
|½||cup dry white wine|
|½||cup heavy whipping cream (half & half)|
|4||oz. cream cheese (light)|
|Hot Cooked Rice|
Preheat oven to 350 degrees. Spray casserole dish with cooking spray. Sprinkle crabmeat evenly over baking dish.
Sprinkle chicken with salt & pepper. In large skillet, melt 1TB butter over med-high heat. Add chicken and cook for 4-5 minutes per side or until golden brown. Remove from pan and place over crab in baking dish.
Melt remaining 1TB butter in skillet over med-high heat. Add mushrooms and green onions; cook for 5-6 minutes or until tender. Add wine, and cook until reduced. Stir in chicken broth and cream, and cook for 10 minutes or until slightly thickened. Add cream cheese, stirring until melted. Season with Salt & pepper.
Pour mixture over chicken and bake for 25 to 30 minutes or until hot and bubbly. Serve over rice.