Yield: two portions
- 2 each 6 oz. boneless, skinless chicken breasts
- 1 c. flour, all-purpose
- to taste salt
- to taste black pepper, ground
- 1/4 c. salad oil
- 1/4 c. brandy (optional)
- 2 Tbsp. scallions, chopped
- 1/4 c. tomato, diced
- 1/4 c. prosciutto ham, thinly sliced and chopped
- 1/4 c. white wine
- 1/2 c. heavy cream
- 1/2 c. fresh crabmeat or imitation crab
- 1/4 c. parsley, chopped
- Flatten the chicken breasts by lightly pounding them with a meat mallet or heavy skillet while they are covered with plastic wrap.
- Add the salt and pepper to the flour. Dredge (coat) the chicken breasts with the flour.
- Heat a sauté pan over high heat. Add the oil. When it just begins to smoke, add the chicken breasts and cook for 1 minute on each side, until they brown lightly.
- Remove the sauté pan from the heat, add the brandy, return to the heat, standing back, allowing the brandy to ignite and burn off. Remove the chicken breasts to a serving plate.
- Reduce the heat to medium and add the scallions, tomatoes, and ham, sautéing the ingredients for 1 minute.
- Add the heavy cream and wine to the sauté pan. Return to high heat and boil, allowing the cream to evaporate and lightly thicken.
- Add the crabmeat and parsley and heat thoroughly. Pour over the chicken breasts and serve hot.