Lemon Pepper Parsley Chicken + Creamy Crab Sauce

I've been on a chicken kick lately. 

Not to be confused with kicking an actual chicken. 

Although, I wouldn't look away if I saw someone trying to do attempt it. Chickens are some fast little things. I remember trying to chase them as a little girl, and could never seem to keep up. Back then I would have believed you if you told me they were a tiny cheetah. Don't worry, there are no cheetahs here in Virginia. 

..at least I hope not.

If you aren't familiar with our family, let me catch you up to speed. My husband, Michael, is from Maryland. They like to eat crabs up there. Let's be more clear: They're experts in crab. So the bar is impossibly high for anything containing the stuff. Good thing I am very patient student when it comes to perfecting crab-food. I can't think of a time when I'd turn down crab. Maybe I should be living in Maryland?

Last summer I made crab cakes replicating the ones we found at a little restaurant when visiting hubby's family. These babies are the real deal.

The minute you mention putting any filler in a crab cake, a Maryland native may hit you over the head with something and call you crazy. Ya'll. You can't put crackers in crab!


Unless it's dip. That's a whole 'nother ballgame right there. We won't be diving into that today. 

Here is a quick picture of the said crab cakes. See that? No filler in sight. My in-laws would be proud ya'll!

Now let's get back to chicken business.

Today is surf and turf. The 2 chicken breasts we pound out will easily serve four people along with other sides. Unless the four people are men. Let's face it. Those creatures like to eat!

Le Roux. 

Ohhh man. Look at that.

Snap. Crackle. Pop.
Nice little golden brown color! 

Creamy Crab Sauce Ingredients:

8oz crab

2 tbsp flour

2 tbsp butter

1-2 tsp white pepper
1/2 tsp Old Bay

1 + 1/2 cup heavy cream

1/4 cup milk (if sauce is too thick for your tastes)

Chicken Ingredients:

2 Chicken breasts, pounded to 1" thick (I marinate mine overnight in buttermilk)
1 cup crushed corn flakes
1 cup plain panko
1 tbsp seasoned salt
2 tbsp lemon pepper seasoning
1 tbsp parsley
flour (with a pinch of seasoned salt and pepper added, for dredging)
1 cup milk
2 eggs
1 tbsp hot sauce
2 tbsp olive oil


For the sauce:
1. In a saucepan over medium heat, melt butter, and add flour, whisking well until you form a paste. Slowly add in cream, and spices, mixing well. Bring almost to a boil, whisking constantly so you don't get lumps. Add the crab, stirring carefully. Add milk if needed. Use right away or allow to simmer until you're ready to use.

For the Chicken: 
1. Preheat oven to 425.
2. Line cookie sheet with aluminum foil, lightly coating with non-stick spray.
3. In the first bowl, beat the eggs, hot sauce and milk.
4. In the second bowl, mix the flour, salt, and pepper.
5. In the last bowl, mix the cereal, panko, seasoned salt, lemon pepper, and parsley.
6. Heat olive oil a skillet over medium heat.
7. Dredge chicken in flour, then eggs, then crumb coating. Make sure there is a good coat to the chicken, pressing some to the sides if necessary.
8. Place in hot oil, sautéing for about 3 minutes per side, or until lightly browned. Place on foiled cookie sheet.
9. Repeat with the last chicken breast.
10. Bake for about 15-20 minutes (depends on how thin your chicken is) or until the juices run clear.
11. Top with creamy crab sauce.

***This recipe works wonderfully for fish too, including shrimp, but we deep fry the shrimp**

The lemon pepper on the chicken is perfect with the creamy crab.