Directions:
- In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through.
- Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.03 Kcal (2236 kJ) | ||
| Calories from fat | 277.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.78g | 47% | |
|---|---|---|---|
| Cholesterol | 75.21mg | 25% | |
| Sodium | 756.69mg | 32% | |
| Potassium | 619.69mg | 13% | |
| Total Carbs | 40.39g | 13% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 21.4g | 43% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 180mg | 18% | |
| Amount Per 100 g | |||
| Calories | 163.24 Kcal (683 kJ) | ||
| Calories from fat | 84.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.41g | 47% | |
|---|---|---|---|
| Cholesterol | 22.99mg | 25% | |
| Sodium | 231.3mg | 32% | |
| Potassium | 189.42mg | 13% | |
| Total Carbs | 12.35g | 13% | |
| Sugars | 1.92g | 25% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 6.54g | 43% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 0.5mg | 8% | |
| Calcium | 55mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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