Chicken Chesapeake

Chicken Chesapeake Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star


1 package
2 tablespoons olive oil
2 tablespoons cornstarch
12 ounces chicken broth
2 tablespoons butter
6 ounces white wine
1 teaspoon seafood seasoning or to taste
1/2 pound Portobello mushrooms, sliced
1/2 pound fresh crabmeat (preferably lump)
1/2 pound Fettuccine pasta
Fresh basil for garnish
Parmesan cheese to taste

  1. Heat oil, over medium-high heat, in 10-inch skillet and sauté chicken breasts for 3-4 minutes on each side. Remove the chicken breasts and set aside.
  2. Dissolve cornstarch in broth.  Reduce heat to medium, add butter, white wine, chicken broth mixture and seafood seasoning.  Stir continuously until thickened, 2-3 minutes.  Add chicken, mushrooms and crab meat and simmer for 5 minutes or until thermometer inserted in thickest part of breast registers 170°F.
  3. Meanwhile, cook and drain the fettuccine.
  4. Place the chicken breasts over the cooked fettuccine and sauce with the crabmeat mixture. Garnish with fresh basil and Parmesan cheese.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 680

  • Total Fat 22g (33%)

  • Saturated Fat 4.5g (23%)

  • Trans Fat 0g

  • Cholesterol 140mg (46%)

  • Sodium 610mg (25%)

  • Total Carbohydrate 65g (22%)

  • Dietary Fiber 4g

  • Sugars 4g

  • Protein 51g

  • Vitamin A %

  • Vitamin C %

  • Calcium 10%

  • Iron 25%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

Peter - Baltimore, MD 2/14/2009 6:22:33 PM
The recipe was very easy. But the wine amount was a bit too much for my taste. Over all the recipe was good.
Greg - Greenwood, IN 10/10/2008 4:02:09 PM
I'm sorry, I didn't read where it says, "simmer for 5 minutes OR UNTIL thermometer inserted in thickest part of breast registers 170°F."

I just assumed you didn't know what you were doing, and I'm such an accomplished chef, that I felt it was my responsibility to correct you because I'm perfect.

Read my other reviews! I am a constant correcter, and in my own twisted mind, I feel it is my job to pick nits everywhere I go.

Without remorse,
Greg from Backwoods, IN.

P.S. I contact Food Network producers everyday to try to convince them to employ me.
Greg - Greenwood, IN 12/18/2007 8:36:46 PM
A great recipe but a few modifications help tremendously. You must saute the chicken breasts much longer than 3-4 minutes on each side to start out. The chicken breasts are very thick. You will need a bit more olive oil than stated (go with 3 Tablespoons) and I would use at least a 12-inch sauce-pan not a 10-inch. Lastly, the simmmer part at the end says 5, you must do this longer because the chicken needs much more time to fully cook because of thinkness. I would say I had them simmer (mild boil bubbles) for at least 10 if not 12 to 14 minutes. I could not get the chicken breast to register 170 degrees either but it finally cooked very thoroughly for me using my modified instructions without overcooking the chicken. I would wait closer to the end to put the crab in because it will cook into smaller pieces although that wasn't a problem because it was delicious. (I used 1/2 pound pre-cooked, pasterized lump).
An extremely delicious meal and I served it with toasted bread sprinkled with garlic salt but next time I'm going to try french bread.
Alicia H - Baltimore, MD 1/24/2007 12:16:32 PM
The recipe was very easy to follow. The outcome was delicious. I actually added a few pinches of fresh dill along with garlic powder and a few dashes of worchestshire sauce. I loved the meal. My son loved the meal. I am recommending this recipe to family and friends. Delicious!!

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