Sauteed Chicken Breasts And Crab Meat El Pearson
A rich and flavorful dish featuring sautéed chicken breasts with lump crab meat, mushrooms, and shallots, perfect for seafood lovers and special dinners.
Ingredients
Instructions
- Salt and pepper the chicken breasts and roll them in flour, shaking off excess.
- Heat olive oil in a skillet and brown the chicken on both sides. Remove the chicken and pour off excess oil.
- In the same skillet, melt butter and sauté the sliced mushrooms and chopped shallots until tender.
- Add chopped pimentos, crab meat, and lobster or chicken base to the skillet and cook gently.
- Gradually add water, stirring to combine, and simmer until flavors meld and sauce thickens.
- Return the chicken breasts to the skillet and cook until heated through. Serve hot.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in lemon juice and garlic before cooking. If you don't have lump crab meat, shredded crab or even cooked shrimp can work as substitutes. Be cautious with the salt since the crab and lobster base can be salty. If you want a bit of heat, add a pinch of red pepper flakes to the skillet.
Serving Suggestions
This dish pairs beautifully with a side of steamed asparagus or a fresh garden salad. For a hearty meal, serve over rice or alongside creamy mashed potatoes. A glass of white wine, such as Chardonnay, complements the flavors wonderfully. Consider browsing more American recipes for additional meal ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Stir gently until heated through, ensuring the crab meat remains tender.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Chicken Breasts And Crab Meat El Pearson contains roughly 657 calories, with 36g protein, 93g carbohydrates, and 16g fat. It is an excellent source of vitamin D (107% of the Daily Value), protein (72% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1257mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but they should be fully thawed before cooking for even browning. Plan ahead to defrost them in the refrigerator overnight or use the microwave if you're short on time.
What can I substitute for olive oil?
If you don't have olive oil, you can use vegetable oil or canola oil as a substitute. These oils have a neutral flavor and high smoke point, making them suitable for sautéing the chicken.
How do I know when the chicken is cooked through?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check the thickest part of the breast. The juices should run clear, and the meat should no longer be pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).