6 whole chicken breasts
Salt & pepper

STUFFING:

1/2 c. finely chopped onions
1/2 c. finely chopped celery
2 tbsp. butter
3 tbsp. dry white wine
1 (6 1/2 oz.) can crabmeat, drained
1/2 c. herb stuffing mix, crushed fine
2 tbsp. flour
1/2 tsp. paprika
3 tbsp. melted butter

SAUCE:

1/2 lb. fresh mushrooms
9 tbsp. butter
5 tbsp. flour
1 1/2 c. chicken broth
1/2 c. dry white wine
1/2 c. heavy cream
Salt
1/8 - 1/4 tsp. red pepper

Cut chicken breasts in half, remove bones and flatten. Sprinkle lightly with salt and pepper.

STUFFING: In a frying pan over low heat, saute onion and celery in 2 tablespoons of butter until tender, do not brown. Add wine, crabmeat and stuffing mix. Divide stuffing equally onto chicken breasts; fold over to form a pillow and secure with toothpicks or string. Mix 2 tablespoons of flour and paprika; coat each piece of bread. Place on a baking dish, drizzle with the 3 tablespoons of melted butter and bake, uncovered, in a 350 degree oven for about 1 hour, until tender.

SAUCE: In a frying pan saute mushrooms (washed and chopped) in 4 tablespoons butter until liquid is absorbed; set aside. In a separate pan cook until bubbly 5 tablespoons butter and 5 tablespoons flour. Add chicken broth and wine;/ cook on low heat until thick. Add mushrooms, then add heavy cream. Stir until hot, do not cook. Season with salt and red pepper to taste.

Before serving, remove toothpicks or string from chicken breasts. Serve the sauce separate in a gravy boat. Makes 12 servings.