Chicken Breast with Crab and Artichoke Souffle

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1/2 cup vegetable oil

4 pounds chicken breast, boneless and skinless, cut into 4-ounce portions

Salt and pepper

Crab boil seasoning (recommended: Old Bay)

1/2 cup butter

1 pound crabmeat, picked through to remove remnants of shells

1(6-ounce) can artichoke hearts, cut into quarters

1/2 cup all-purpose flour

1 cup heavy cream