Rosemary
Avery, A.
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La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

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Dungeness Crab
Reiswig, Shane
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Gigi’s Chicken Crabmeat Rosemary

In a saucepan sauté the shallot in 1/2 cup butter until the onion is golden.
Stir in the flour, salt, white pepper, and rosemary. Cook the mixture over low heat, stirring constantly, until it bubbles. Gradually add the chicken
stock and cook over low heat, stirring constantly, until the sauce comes to
a boil. Remove it from the heat and stir in the sour cream a little at a time. Add the chicken and crabmeat.
Sprinkle the avocado cubes with 1 tablespoon lemon juice. Stir the avocado gently into the chicken mixture. Turn into a 2-quart baking dish.
Sauté the breadcrumbs in 2 tablespoons butter. Sprinkle them over the casserole and bake 30 minutes at 350 degrees F. Garnish with watercress. Serves 4.
 

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