Chicken with Crab

4 chicken breasts 30 g butter 2 tbsps oil Filling 30 g butter 3 shallots 1 clove garlic 170 g can crab 2 tsps lemon juice 1 tbsp cream salt, pepper Sauce 30 g butter 3/4 cup water 1/4 cup dry white wine 1 chicken stock cube 2 tsps french mustard 2 tsps corn starch 1 tbsp cream salt, pepper

Cut a pocket in thickest side of each breast, without cutting right through to the other side. Fill pockets with prepared filling. Heat oil and butter in pan, add breasts and cook until golden brown on both sides. Remove and place in greased overnproof dish. Cover, bake in moderate oven 20 minutes. Spoon sauce over top. Filling Melt butter in pan, add chopped shallots and crushed garlic, cook 1 min. Add drained crab, lemon juice and cream, cook for a further 1 min. Season with salt and pepper. Sauce Melt butter in pan, add water, wine, crumbled chicken cube and mustard, mix well. Combine cornstarch and cream, stir into pan, stir until sauce boils and thickens. Season with salt and pepper, reduce heat, simmer uncovered 5 minutes.

Fairly mild tasting recipe.....but nice.....