Creamy Chicken and Mushroom Crepes
Why I Love This Recipe
A Cooking Light Recipe
serving size: 1 filled crepe
Nutritional Information
CALORIES 272(30% from fat); FAT 9.1g (sat 5g,mono 2.8g,poly 0.9g); IRON 2.1mg; CHOLESTEROL 66mg; CALCIUM 66mg; CARBOHYDRATE 27.5g; SODIUM 643mg; PROTEIN 19.4g; FIBER 0.8g
Ingredients You'll Need
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)
Directions
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 fraeche, 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.