Here is a classic 70’s recipe from Terry Woolcock who was the owner & chef of the Sea Cow restaurant in Weymouth (now Vaughan’s). The Sea Cow was the top seafood restaurant in its day and this recipe combining chicken with fresh crab was one of the many gems on his menu.

Sea Cow Chicken Supreme

The recipe says to cut into the chicken breast to form a pocket and once stuffed secure with cocktail sticks. I switched this adding the stuffing and then rolling the breasts in clingfilm. I then steamed the breasts for 20 minutes, carefully removed the clingfilm and to get some colour on the breasts, I quickly flash fried in butter. Both methods work well, but the steamed breasts are more succulent and less prone to bursting!!

Give this old recipe a go, you won’t be disappointed, serve with steamed vegetables and mini roasties, with a nice bottle of crisp dry white wine..

Serves 2

2 free range chicken breasts (boned & skinned)

filling
80g brown & white crab meat
½ finely chopped shallot
1 teaspoon chopped parsley

sauce
50g butter
50g chopped shallots
100g sliced mushrooms
80g diced red pepper
1 teaspoon flour
100ml white wine
100ml double cream
2 medium skinned & chopped tomatoes
40ml fresh fish stock
Seasoning

Chicken

Mix the filling ingredients together in a bowl
Carefully slice through the chicken breasts to open the thickest part like a book
Place the chicken breasts in between clingfilm and pound lightly with the flat side of a meat mallet to flatten and even out the chicken
Layout one sheet of clingfilm about 40cm in length, pushing out as many air bubbles as possible. Then lay the second sheet on top, again removing the bubbles
Place the chicken towards one end of the clingfilm and spread the filling over the chicken
Roll the chicken breasts up to enclose the filling. Tuck in the ends and wrap tightly in cling film to form a sausage shape
Add to a steamer and cook for 15-20 minutes depending on the size of breast

Sea Cow Chicken Supreme

Sauce

Melt the butter in a frying pan and add the shallots, mushrooms & red pepper and cook for 3-5 minutes
Stir in the flour
Then gradually adding the wine, cream, tomatoes and fish stock
Simmer until it thickens and season to your taste
Taste and correct the seasoning
Remove the chicken from the clingfilm and quickly pat dry
Add a knob of butter to a hot frying pan and flash fry the breasts until they are nicely coloured
Place them in a heat proof dish and pour the sauce over them
Put in a hot oven for 5 minutes or until the sauce starts to shine

Sea Cow Chicken Supreme

You can serve the breasts whole or sliced in two……

Sea Cow Chicken Supreme

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