Chef Barry Reichart from Bourbon Street On The Beach in Ocean City joins us in the Kirby and Holloway Kitchen.
We are making Chesapeake Chicken with Jumbo Lump Crab!
Chesapeake Chicken with Jumbo Lump Crab
- olive oil
- 8 oz. chicken breast
- 1/4 cup onion
- 1/3 cup mushrooms
- 1/2 t. Old Bay
- 1 T. Lemon Juice
- 2 oz. white wine
- 2 oz. chicken stock
- salt and pepper
- 4 oz. jumbo lump crab
- 4 oz. shredded mozzarella cheese
- Fry the flattened chicken at a high heat. Add lemon juice, white wine, chicken stock. Add onions, mushrooms and seasonings. Let cook.
- Add jumbo lump crab. Be careful not to break up the lumps.
- Melt the mozzarella cheese on top of the food. Serve and enjoy.