Sauteed Chicken Breasts with Crab Meat Recipe

Chef Charlie D's Chicken Breast with Crab Meat Recipe

This is my own recipe. Created in 1969 while living in Fairhope, Alabama. This recipe was devised especially for and won first place in the 1988 "Young 'N Tender" recipe contest.

We won a great cruise on the Delta Queen out of NOLA...several wonderful days." Charlie Home Chef Charlie D's Sauteed Chicken Breasts Topped with Crab Meat

Hollandaise Sauce

Charlie's recipe calls for 1 cup of Hollandaise Sauce, which is easy to prepare once you know the ingredients and technique.

Hollandaise sauce, a cornerstone of classic French cuisine, is a rich and velvety emulsion that delights the palate with its creamy texture and tangy flavor. This indulgent sauce is made from a delicate balance of egg yolks, butter, lemon juice, and seasoning, resulting in a luxurious topping perfect for enhancing a variety of dishes.

The process of creating Hollandaise sauce requires precision and skill. Egg yolks are gently whisked over low heat, incorporating air and creating a smooth base. Melted butter is then gradually added and whisked vigorously to ensure proper emulsification. The addition of fresh lemon juice adds a zesty brightness, while a pinch of salt and a dash of cayenne pepper contribute depth and complexity.

Hollandaise sauce is renowned for its versatility. It complements a wide array of dishes, from eggs Benedict to steamed vegetables and grilled fish. Its velvety texture and rich flavor elevate simple ingredients, transforming them into gourmet delights.

Despite its exquisite taste, Hollandaise sauce demands careful attention during preparation. Overheating can cause the sauce to curdle, resulting in a grainy texture and compromised flavor. However, with patience and practice, mastering the art of Hollandaise sauce allows chefs to add a touch of elegance to their culinary creations, making it a beloved staple in kitchens worldwide.

Crab Meat

Crab meat is a prized seafood delicacy harvested from various species of crabs found in oceans, seas, and freshwater bodies worldwide. Known for its sweet and delicate flavor, crab meat is highly valued in culinary traditions worldwide. It is enjoyed in various dishes, from soups and salads to appetizers and main courses.

The texture of crab meat can vary depending on the crab species and the part of the crab harvested. Lump crab meat, which comes from the larger muscles of the crab's body, is prized for its firm texture and large, tender chunks. Claw meat, found in the claws and legs, is slightly more fibrous but still delicious and flavorful.

Crab meat is rich in protein, vitamins, and minerals, making it not only delicious but also nutritious. It is low in fat and calories, making it a healthy option for those looking to incorporate more seafood into their diet.

Crab meat is versatile in culinary applications and can be used in various dishes. It is commonly used in soups, chowders, and bisques, where its sweet flavor and tender texture shine. Crab cakes, crab salad, and crab-stuffed mushrooms are popular appetizers that showcase the flavor of crab meat.

It can also be used in pasta dishes, sushi rolls, and seafood boils, adding depth of flavor and a touch of elegance to any meal. Crab meat is a beloved ingredient cherished for its sweet flavor, tender texture, and culinary versatility.

📖 Recipe

Print Recipe

Sauteed Chicken Breasts with Crab Meat

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Ingredients

• 4 chicken breast halves without skin
• 1 lime
• 1 teaspoon dried thyme
• 4 tablespoons butter unsalted -- divided use
• 2 tablespoons onion minced
• 8 ounces fresh crab meat
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup hollandaise sauce

Instructions

• Remove tenders from chicken breasts; set aside.
• Place breasts between sheets of waxed paper or plastic wrap and pound with a meat mallet or rolling pin to a thickness of ¼ inch. Trim to shape nicely; reserve trimmings.
• Mince onion and grate zest from lime; set aside.
• Cut lime in half and squeeze juice over chicken breasts, rubbing to cover each well. Sprinkle with dried thyme; set aside.
• Finely chop the tenders and trimmings; sauté in 1 tablespoon butter until no longer pink.
• Add onion and cook until tender. Add crab meat and toss gently until warmed through. Remove pan from heat and set aside; keep warm.
• Sprinkle the chicken breasts with salt and pepper; sauté in the remaining butter until lightly browned on each side. Remove to serving plates.
• Stir reserved grated lime zest into the hollandaise sauce.
• Spoon ¼ the crab meat mixture over each breast. Nap with hollandaise sauce.
• Serve immediately with remaining sauce on the side.

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