Honga Bay Chicken

This is a specialty of the Honga Bay Inn.  It creates a very moist and succulent chicken breast. 

1/2 cup onion, diced

1 tbsp. tomato paste
1/2 cup chicken stock
1/4 cup white wine
1/4 cup heavy cream
1 cup parmesan cheese

2 tbsp. crumbled bleu cheese

2 boneless, skinless chicken breasts

1/2 lb. jumbo lump crab meat, picked and patted dry

1 cup all purpose flour seasoned with 2 tbsp. Old Bay seasoning

 

In a sauce pan, over high heat.  Saute onions in olive oil until tender.

Add tomato paste and cook 1 minute.

Add wine, stock and cream, bring to a boil.

Reduce heat and whisk in cheeses.  Keep warm.

Heat large sautepan to medium high heat.

Rinse off chicken breasts then place in a plastic bag with flour.

Toss gently until the chicken is evenly coated.

Saute chicken in olive oil until browned well on each side.  About 4 minutes each side.  Add reserved sauce and simmer for 10 minutes or until chicken is done.  Add crab meat and simmer till hot, being careful not to break up lumps.

Sauce should thicken.  If you desire thicker sauce, mix in a corn starch and water mixture.  About 1 to 2 tbsp.