Chicken Victoria With Cream Sauce - cooking recipe

Ingredients

2 c. heavy cream
1/2 c. butter
1/2 c. flour
6 (6 oz.) boned and skinless chicken breasts, flattened to 1/2-inch
1 1/2 c. fresh sliced mushrooms
8 oz. cocktail shrimp
salt and pepper to taste
8 oz. lump crabmeat
1/2 c. white wine
12 oz. shredded cheese (Cheddar)

Preparation

Heat cream until hot, not boiling.
Using 1/4 cup butter and 1/4 cup flour, make white sauce, stirring in hot cream.
Stir until thickened.
Set aside.
Combine remaining flour with salt and pepper and coat chicken.
Heat 2 tablespoons butter.
Saute chicken until brown.
Keep warm.
Heat 2 tablespoons butter and saute mushrooms.
Add shrimp.
Cook until pink.
Stir in crabmeat and wine.
Bring to a boil, then reduce heat.
Stir in cream sauce and 3/4 cup cheese.
Keep warm.
For each serving, put 3/4 cup sauce onto plate.
Top with chicken and 1 tablespoon cheese.
Serves 6.