Creamy Chicken and Mushroom Crepes
Buy a roasted chicken from the deli counter, and use the breast meat for this recipe. You'll have some leftover chicken for another meal later in the week. (Cooking Light magazine 8-04)
"If you can't find baby portebellos, use cremini mushrooms. Look for packaged crepes in the produce aisle. Double sauce and reserve some for putting on top of crepes."- BigSwede
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|1 cupOnion; vertically sliced|
|1 cloveGarlic; minced|
|3 cupsBaby portebello mushroom caps; thinly sliced (about 6 ounces)|
|1/4 teaspoonBlack pepper|
|1/2 cupDry white wine|
|3/4 cupFat-free less sodium chicken broth|
|2 teaspoonsFresh Thyme; chopped|
|1/4 cupCreme fraiche|
|2 cupsRoasted skinless chicken breat; shredded|
|6 eachPackaged french crepes; (9-inch)|
Creamy Chicken and Mushroom Crepes 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.
If you can't find baby portebellos, use cremini mushrooms. Look for packaged crepes in the produce aisle.
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