Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 teaspoon Butter
- 1 cup Onion vertically sliced
- 1 clove Garlic minced
- 3 cups Baby portebello mushroom caps thinly sliced (about 6 ounces)
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Dry white wine
- 3/4 cup Fat-free less sodium chicken broth
- 2 teaspoons Fresh thyme chopped
- 1/4 cup Creme fraiche
- 2 cups Roasted skinless chicken breat shredded
- 6 each Packaged french crepes (9-inch)
Preparation
1. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add creme fraiche, stirring until well blended. Add chicken, tossing to coat.
2. Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushrooms mixture into center of each crepe; roll up. Garnish with thyme sprigs if desired. Serve immediately.
