Preheat oven to 350 degrees F.
Heat oil in a large skillet. Season chicken with salt, pepper and crab boil
seasoning on both sides. Place smooth side of breast into pan and let brown, then flip over to brown on other side. In a separate 2-quart saucepan
butter over medium heat, add crab and artichokes
, and saute. Stir in flour, add cream and then season, to taste, with salt and pepper. Let simmer
until it begins to become cohesive. Place chicken breasts
on a baking sheet and top each piece with some of the crab mixture. Bake in oven until "souffle" is golden brown, about 7 to 8 minutes.