Chicken Chesapeake

Courtesy of Cooking with Paula Deen January/February 2011

8 oz lump crabmeat, picked free of shell

6 boneless skinless chicken breasts (about 4 lbs), cut in half

1½ tsp salt, divided

1½ tsp ground black pepper, divided

½ cup butter, divided

1 (8-oz) package sliced baby bella mushrooms 

½ cup minced green onion

1 cup dry white wine

1 cup chicken broth

1 cup heavy whipping cream

1 (8-oz) package cream cheese, softened

Hot cooked rice 

Garnish: ground black pepper

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray. 
Sprinkle crabmeat evenly over baking dish.

Sprinkle chicken evenly with 1 teaspoon salt and 1 teaspoon pepper.

In a large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken, 
in batches if necessary, and cook for 4 to 5 minutes per side or until golden brown. 
Remove from pan, and place over crab in baking dish.

Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add mushrooms 
and green onion; cook for 5 to 6 minutes or until mushrooms are tender. Add wine, and 
cook for 5 to 6 minutes or until reduced by half. Stir in chicken broth and cream, and cook for 10 minutes or until slightly thickened. Add cream cheese, stirring until melted. Add  remaining ½ teaspoon salt and remaining ½ teaspoon pepper. 

Pour mixture over chicken, and bake for 25 to 30 minutes or until hot and bubbly. 
Serve over rice