Creamy Chicken and Mushroom Crepes

Name: Creamy Chicken and Mushroom Crepes
Yield: 6 servings (serving size: 1 filled crepe)
Ingredients: 1 teaspoon butter; 1 cup vertically sliced onion; 1 garlic clove, minced; 3 cups thinly sliced baby portobello mushroom caps (about 6 ounces); ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ cup dry white wine; ¾ cup fat-free, less-sodium chicken broth; 2 teaspoons chopped fresh thyme; ¼ cup crème fraîche; 2 cups shredded roasted skinless, boneless chicken breast; 6 (9-inch) packaged French crepes (such as Melissa's); Thyme sprigs (optional)

6 Ratings
5 Reviews

Buy a rotisserie chicken from the deli counter, and use the breast meat for this recipe. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the produce aisle.

Recipe by Cooking Light August 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Recipe Summary

Yield:

6 servings (serving size: 1 filled crepe)

Nutrition Info

Directions

Step 1
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.

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Step 2
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.

Nutrition Facts

Per Serving:

272 calories; calories from fat 30%; fat 9.1g; saturated fat 5g; mono fat 2.8g; poly fat 0.9g; protein 19.4g; carbohydrates 27.5g; fiber 0.8g; cholesterol 66mg; iron 2.1mg; sodium 643mg; calcium 66mg.

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knittingmom22

03/19/2015

We did not enjoy this at all. Not what I consider a chicken crepe recipe.... As other reviewers have said, the store bought crepes fell apart... Not a keeper.

cdsteers

11/19/2014

I changed it up a bit. Used Marsala wine and mascarpone cheese and added Dijon mustard. Did not make the crepes. Served it over brown rice.

Reuscher2010

11/17/2012

I agree with the previous user in that I am surprised there aren't more reviews for this recipe! My husband and I enjoyed these. Couldn't find creme fraiche (and didn't feel like making it) so I used heavy cream instead. Very flavorful and easy to prepare. Will definitely make again.

MelMcC

02/26/2012

I'm sad this doesn't have more and better reviews, I love this dish. I gave up on the crepes after the first time, they're not worth the trouble and they do fall apart. But the rest is fantastic - creamy, savory, full of flavour. I serve it over rice - usually the easy frozen brown or red blend from Trader Joe's. For special occasions I always make canapés with smoked salmon and dill creme fraiche, so this is a standby in our house to use up the extra creme fraiche. I serve it for company all the time and always get requests for the recipe.

BayGourmet

10/16/2011

This was my first recipe from the Essential Dinner Tonight cookbook, even though I had already tore it out of the original magazine. Overall, an A rating....but the crepes just completely disintegrated on impact. In the photo we noticed that at least 4 crepes were used... Now we know why. My 15 year old went for seconds and that's why I consider this a hit. I would have liked a thicker sauce and will experiment with reducing the chicken broth a little more or adding a little Dijon mustard.

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