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    Creamy Mushroom and Chicken Crepes

    Source of Recipe

    1 teaspoon butter
    1 cup vertically sliced onion
    1 garlic clove, minced
    3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
    3/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup dry white wine
    3/4 cup fat-free, less-sodium chicken broth
    2 teaspoons chopped fresh thyme
    1/4 cup crème fraîche
    2 cups shredded roasted skinless, boneless chicken breast
    6 (9-inch) packaged French crepes (such as Melissa's)
    Thyme sprigs (optional)

    Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 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 crème fraîche, stirring until well blended. Add chicken, tossing to coat.
    Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

    Yield: 6 servings (serving size: 1 filled crepe)

    CALORIES 272 (30% from fat); FAT 9.1g (sat 5g, mono 2.8g, poly 0.9g); PROTEIN 19.4g; CARB 27.5g; FIBER 0.8g; CHOL 66mg; IRON 2.1mg; SODIUM 643mg; CALC 66mg;




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