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French Wrap's Chicken Crepe

Source of Recipe


French Wrap (Portland, Oregon)






List of Ingredients



• 2-1/2 Tbsp unsalted butter
  
• 6 to 8 ounces fresh mushrooms, cut into 1/4-inch slices (2 to 2-1/2 cups sliced)
  
• 1 Tbsp finely diced onion
  
• 1 Tbsp finely chopped fresh parsley
  
• 1 clove garlic, finely chopped
  
• 1/2 tsp dried thyme
  
• 1/2 tsp salt, or to taste
  
• 1/2 tsp ground pepper, or to taste
  
• 1 large pinch dried rosemary
  
• Pinch of ground nutmeg
  
• 1 small bay leaf
  
• 1/4 cup all-purpose flour
  
• 1/4 cup dry white wine
  
• 1-1/2 tsp dry sherry
  
• 1/3 cup milk, half-and-half, or cream
  
• 1 cup diced cooked chicken
  
• Few drops of fresh lemon juice
  
• 6 large homemade crepes
  
• 1 to 1-1/2 cups hot cooked rice (1/3 to 1/2 cup raw)
  






Instructions



1. Melt the butter in a large, heavy skillet over medium-high heat. Add the mushrooms and onion, and sauté until they are soft and give off their moisture but have not begun to brown or color. Add the parsley, garlic, thyme, salt, pepper, rosemary, nutmeg and bay leaf. Cook for 1 to 2 minutes, stirring constantly.
   
   
2. Remove the pan from the heat and sift in the flour, stirring to create a roux or thick paste. Return to the heat and continue to cook, stirring constantly, for 2 to 3 minutes. Remove from heat again and slowly stir in the white wine and sherry. Return to heat and continue to stir. (This will also deglaze the pan, removing any brown bits or food stuck to the pan.) Stir in the milk. Continue to stir until the mixture thickens, about 5 minutes.
   
   
3. Add the diced chicken and lemon juice. Bring the mixture just to a boil. Reduce to medium-low and simmer, stirring, until the chicken is heated through. To serve, place one crepe on each dinner plate. Spread 3 to 4 tablespoons of hot rice in a band across the middle of each crepe. Top the rice with the chicken mixture. Fold the uncovered "sides" of each crepe over the filling.
   
   Makes 6 servings.