member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Creamy Mushroom and Chicken Crepes


    Source of Recipe


    cookinglight.com

    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)

    NUTRITION PER SERVING
    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;


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â