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)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 6 | ||
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Calories: 117 | ||
Calories from Fat: 39 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 154.6mg | 5 % | |
Potassium 375.4mg | 10 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 3.5g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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