Try this Chicken Corden Bleu Crepes recipe, or contribute your own.
Suggest a better description-in Medium sauce pan melt 4 tbsp butter on med heat. Add flour and cook to a pale roux. Add hot chicken stock and whisk. Bring to a simmer and cook, while stirring often.
-Add 1/3 tsp salt and 1/8 tsp pepper and stir. Whisk in 1 1\2 cup cream and simmer until thick. Remove and add milk to the top to prevent film form forming.
-In a saute pan, heat 2 tbsp butter over medium-high heat. Add Chicken and cook until brown (about 4 minutes). Remove chicken from pan and add garlic and, cook for about a minute. Add wine and bring to boil. Add 1/4 tsp salt, 1/8 pepper, ham, and cook for 4 minutes. Finally add chicken, tarragon and combine half of cream sauce. Stir until well blended and set aside to cool for a few minutes but keep warm.
-In sauce pan add remaining cream sauce, 1 cup heavy cream, cream of chicken soup. Heat until warm and thick. Salt and pepper to taste.
-Fill crepes with meat mixture and place on plate. Pour small amount of cream sauce over the crepe and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 576 | ||
Calories from Fat: 382 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 57 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 128.1mg | 39 % | |
Sodium 985.7mg | 34 % | |
Potassium 485.2mg | 13 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 16.8g | ||
Protein 30.4g | 43 % | |
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: 576
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