Chicken A La Mer

  • Currently 4/5
4 chicken breasts
8 oz lump crab meat
8 oz shrimp
1 pint heavy cream
8 oz shredded parmesan cheese
1/2 tsp garlic
1 TBSP butter
4 oz seafood stock, or water
2 TBSP Cajun seasoning
1 egg
1 cup flour
1. Pound the chicken thin, dredge in egg and flour.  Cook in skillet and set aside.
2. Place butter, garlic, shrimp and crab into a 2 quart saucepan, saute until lightly browned.  Add seafood stock and cook until shrimp are pink.
3. Lower heat and add heavy cream, stirring constantly until gently boiling.  Slowly add all the parmesan cheese.  Stir in the cajun seasoning season to taste.
4. Serve over cajun rice.

Stacy Weis

Member since Dec 2006

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