Chicken Vieux Carré

Season the chicken breasts on both sides with salt and cayenne pepper. Place between sheets of plastic wrap. Using a meat mallet, pound the breasts lightly until flattened. Set aside while preparing the stuffing.

Melt 1/2 pound (2 sticks) of the butter in a large sauté pan over medium-high heat. Add the celery and chopped onion. When the onion is translucent, add the crabmeat and green onions. Sauté briefly, then reduce the heat to medium and add the bread crumbs, 2 tablespoons of the wine, and the parsley. Stir in the flour and check the consistency: the mixture should be firm but moist. If the stuffing seems too dry, adjust with more wine; add more bread crumbs if the mixture is too wet.

Place spoonfuls of stuffing on the center of each breast. Be careful not to use too much, or the breasts will not enclose the stuffing. Leftover stuffing may be frozen for future use. Roll the breast meat around the stuffing and secure with toothpicks.

Preheat the oven to 350 F. Melt 4 tablespoons of the butter in a large ovenproof saute pan. Dredge the chicken rolls in flour that has been seasoned with salt and pepper. Brown the breasts in the butter. Remove from the pan and set aside. Add 4 more tablespoons of the butter to the pan. When the butter is melted, add the finely diced onions and mushrooms. Sauté until the onions are tender, then deglaze with 2 ounces (1/4 cup) of the wine. Stir in 3 tablespoons of flour. Gradually add the half-and-half. Add another tablespoon of wine if the mixture seems too thick. Simmer over low heat until the sauce is thick and creamy. Adjust the seasoning with salt and pepper. Put the chicken breasts back into the pan and turn to coat thoroughly. Bake 15 to 20 minutes. Remove the toothpicks, place the breasts on a platter, and pour the sauce over them. Sprinkle with chopped parsley. Suggested side dishes: blanched carrot sticks and cauliflower, and pasta.