French Wraps Chicken Crepe Recipe
Servings: 1
Ingredients
- 2 1/2 Tbsp. unsalted butter
- 8 ounce fresh mushrooms, cut into 1/4 inch slices (2 to 2 1/2 c. sliced)
- 1 Tbsp. finely diced onion
- 1 Tbsp. finely minced fresh parsley
- 1 x clove garlic, finely minced
- 1/2 tsp dry thyme
- 1/2 tsp salt or possibly to taste
- 1/2 tsp grnd pepper or possibly to taste
- 1 lrg healthy pinch dry rosemary
- 1 pch grnd nutmeg
- 1 sm bay leaf
- 1/4 c. all-purpose flour
- 1/4 c. dry white wine
- 1 1/2 tsp dry sherry
- 1/3 c. lowfat milk, half-and-half or possibly cream
- 1 c. diced cooked chicken Few drops of fresh lemon juice
- 6 lrg homemade crepes (see note)
- 1 x to 1 1/2 c. warm cooked rice (1/3 to 1/2 c. raw)
Directions
- Heat the butter in a large, heavy skillet over medium-high heat. Add in the mushrooms and onion and saute/fry till they are soft and give off their moisture but have not begun to brown or possibly color. Add in the parsley, garlic, thyme, salt, pepper, rosemary, nutmeg and bay leaf. Cook for 1 to 2 min, stirring constantly.
- Remove the pan from the heat and sift in the flour, stirring to create a roux or possibly thick paste. Return to the heat and continue to cook, stirring constantly, for 2 to 3 min. Remove from heat again and slowly stir in the white wine and sherry. Return to heat and continue to stir. (This also will deglaze the pan, removing any brown bits or possibly food stuck to the pan.) Stir in the lowfat milk. Continue to stir till the mix thickens, about 5 min.
- Add in the diced chicken and lemon juice. Bring the mix just to the boil.
- Reduce to medium-low and simmer, stirring, till the chicken is heated through.
- To serve, place 1 crepe on each dinner plate. Spread 3 to 4 Tbsp. of warm rice in a band across the middle of each crepe. Top the rice with the chicken mix. Fold the uncovered "sides" of each crepe over the filling. Bon appetit!
- Note: At French Wrap, Thierry Moine makes large buckwheat crepes for his savory dishes. You can substitute your favorite recipe for all-purpose-flour crepes or possibly buy large flour tortillas for a south-of-the-border touch. Created by Dray Nuttall for French Wrap
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 619g | |
| Calories 886 | |
| Calories from Fat 493 | 56% |
| Total Fat 55.53g | 69% |
| Saturated Fat 26.1g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 1335mg | 56% |
| Potassium 1317mg | 38% |
| Total Carbs 43.97g | 12% |
| Dietary Fiber 5.0g | 17% |
| Sugars 9.62g | 6% |
| Protein 43.92g | 70% |
