Creamy Chicken-Mushroom Crepes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
The flavor of applewood-smoked bacon lends depth to the filling. Prepare and refrigerate up to one day ahead; reheat in a large nonstick skillet over medium heat 10 minutes or until thoroughly heated. Ingredients:
1 applewood-smoked bacon slice, diced |
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces |
1/4 cup minced shallots (about 2) |
1 teaspoon chopped fresh thyme |
1 (8-ounce) package presliced mushrooms |
1 1/4 cups fat-free milk |
1 1/2 tablespoons all-purpose flour |
1/2 cup (2 ounces) shredded gruyère cheese |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
12 make-ahead crepes |
Directions:
1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken to drippings in pan; sauté 3 minutes or until browned. Add shallots, thyme, and mushrooms; sauté 5 minutes or until tender.
2. Combine milk and flour, stirring with a whisk until well blended. Gradually stir milk mixture into chicken mixture; bring to a boil. Reduce heat, and simmer until thick (about 2 minutes). Remove from heat; stir in bacon, cheese, parsley, salt, and pepper. Spoon about 1/4 cup chicken mixture in the center of each Make-Ahead Crepe; roll up.
|
|