Yield: four portions
- 1 lb. chicken breasts, boneless, skinless, cut into thin slices
- 1 c. all-purpose flour
- to taste salt
- to taste black pepper, ground
- 2 each large eggs
- 1/4 c. salad oil
- 1/2 c. scallions, chopped
- 1/4 c. red pepper, diced
- 1/4 c. paprika
- 1 c. king or lump crabmeat, removed from shells
- 1/2 c. diced tomato
- 1/4 c. brandy
- 1/4 c. heavy cream
- 1/4 c. white wine
- 1/4 c. chopped parsley
- to taste salt
- to taste ground black pepper
- Trim the chicken breasts of fat and then cut them into thin strips by cutting on the bias across the grain of the meat.
- Add the salt and pepper to the flour. Dredge the chicken, completely coating the chicken breasts with the flour.
- Thoroughly whisk the eggs.
- Dip the chicken into the eggs, coating the chicken on both sides.
- Heat a sauté pan over high heat. Add the oil and when it begins to ripple, add the chicken breasts and cook for 1 minute on each side, until the egg coating browns lightly.
- Remove the chicken from the sauté pan and place on a baking sheet and finish the chicken in the oven for 5 minutes at 375°.
- Add the scallions and red peppers to the same pan and cook them until the scallions are bright green. Add the paprika and stir over the heat until is it absorbed by the vegetables.
- Add the crabmeat and tomato and remove the pan from the heat. Add the brandy, return to the heat, standing back, allowing the brandy to ignite and burn off.
- Add the heavy cream and wine to the sauté pan. Return to high heat and boil, allowing the cream to reduce in volume and the sauce to thicken.
- Plate the chicken breast and pour the sauce over the chicken breasts and serve hot with your favorite starch and vegetable.