Chicken Crepes With Asparagus And Mushrooms Recipes

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CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
  • Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
  • Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams

CHICKEN AND ASPARAGUS CREPES



Chicken and Asparagus Crepes image

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. -Mary Sloan, Brighton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside., For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese., Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Nutrition Facts :

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS



Chicken Crepes with Asparagus and Mushrooms image

Categories     Chicken     Mushroom     Asparagus     Spring     Gourmet

Yield Makes 8 (brunch main course) servings

Number Of Ingredients 24

For filling
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken (9 oz)
3 tablespoons medium-dry Sherry
1 lb thin asparagus, trimmed
For crêpes
3/4 cup all-purpose flour
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
For topping
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Special Equipment
a 3-quart flameproof ceramic or enameled shallow baking dish

Steps:

  • Make filling:
  • Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
  • Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
  • Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
  • Make crêpes:
  • Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
  • Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
  • Assemble and bake crêpes:
  • Preheat oven to 350°F.
  • Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
  • Make topping while crêpes bake:
  • Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
  • Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
  • Heat butter in skillet, then add reserved asparagus tips and toss until warm.
  • Put 2 crêpes on each of 8 plates and top with asparagus tips.

THAI BASIL CHICKEN SOUP WITH ASPARAGUS AND MUSHROOM FILLED CREPES AND THAI BASIL BUTTER ON TOASTED BAGUETTE



Thai Basil Chicken Soup with Asparagus and Mushroom Filled Crepes and Thai Basil Butter on Toasted Baguette image

Provided by Roger Mooking

Time 2h2m

Yield 4 servings

Number Of Ingredients 42

1 whole chicken, (about 2 1/2 to 3 pounds)
12 ounces shiitake mushrooms, stems and caps separated, reserving caps for crepes
1 celery stalk, cut in half
1 medium carrot, peeled and cut in half
1 medium onion, skin removed and cut in half
1 lemongrass stalk, bruised
1 bunch fresh Thai basil, stems and leaves
1 tablespoon smashed fresh ginger
1 red Thai chile split, seeded if no heat is desired
Peel of 1 lime
2 bay leaves
1 tablespoon black peppercorns
Thai Basil Chicken Broth, recipe above
Red finger chile, optional
1 1/2 tablespoons sugar
1/4 cup fish sauce
Juice of 2 limes
Kosher salt
Leg meat, reserved from Thai Basil Chicken Broth
4 plum tomatoes, quartered, seeded and cut into 1/2-inch triangles
1/2 cucumber, peeled, seeded and sliced
1 bunch green onion, chopped
1 teaspoon sesame oil
1 lime, cut into quarters
Fresh Thai basil, stems and leaves
Asparagus and Mushroom Filled Crepes, recipe follows
Thai Basil Butter on Toasted Baguette, recipe follows
Egg Crepes
1/4 cup butter
1 tablespoon finely minced fresh ginger
6 eggs
1/3 cup 2-percent milk
1 teaspoon sesame oil
Salt
Filling for Crepes
3 tablespoons vegetable oil
Shiitake mushroom caps, julienned (from Thai Basil Chicken Broth recipe)
1 bunch asparagus, thick ends removed, spears blanched in salted water
Salt and freshly ground black pepper
1 bunch fresh Thai basil, washed, rinsed and leaves picked
1 cup butter, melted on low heat and cooled
1/2 baguette, toasted and cut into 4 pieces

Steps:

  • Place the chicken, mushrooms, celery, carrot, onion, lemongrass, Thai basil, ginger, Thai chile, lime peel, bay leaves, and peppercorns in a large pot. Cover with cold water, approximately 2 to 2 1/2 quarts. Bring the mixture to a boil, and then reduce the heat to a simmer, uncovered. Skim the top, removing the impurities throughout the cooking process. Cook for 1 hour at a low simmer. Remove the chicken from the pot. Remove the leg meat, pull into pieces and reserve for soup garnishes. Remove the remaining chicken and reserve for personal use. Strain the stock into a clean pot.
  • For the Thai basil chicken soup garnishes: Bring the stock to a boil. Add the chile, if using, sugar, fish sauce, and lime juice. Season the mixture with salt. Add the pulled chicken meat, tomato, and cucumber. Serve the soup, piping hot, garnish with green onion, sesame oil, lime, and Thai basil.
  • For the egg crepes: Place 2 tablespoons of melted butter in a bowl. Add the ginger, eggs, milk, sesame oil, and salt, and whisk well. Heat a nonstick saute pan over medium heat. Dab a paper towel in the remaining melted butter and coat the pan. Ladle a thin layer of crepe batter in the pan, coating the bottom evenly. Once the batter begins to bubble in the middle, flip the crepe and cook for 3 to 5 seconds on the other side. Remove the crepe from the pan and lay on a dry kitchen towel. Repeat the process with the remaining crepe batter.
  • For the crepe filling and assembly: Heat the oil in a saute pan over medium heat. Saute the shiitake mushroom caps over the medium heat until tender, about 5 minutes. Season the mushrooms with salt, and pepper, set aside.
  • Place one crepe on the cutting board. Place 2 spears of asparagus lengthwise, on one end of the crepe. Place a single layer of shiitake mushrooms over the asparagus. Roll the crepe beginning at one end. Place another crepe on the cutting board and roll the finished crepe inside. Cut the crepe on a diagonal into 3 pieces.
  • Place the Thai basil in a blender and pour the melted butter over. Pulse quickly until just incorporated, ensuring not to bruise the Thai basil. Transfer the mixture to a bowl, place in the freezer for 5 minutes. Remove the butter from the freezer and whisk the mixture until well incorporated, return the Thai basil butter to the freezer. Once the butter has solidified, approximately 5 minutes, whisk again.
  • Transfer the butter to a container and place in the refrigerator or freezer. Spread the Thai basil butter over the toasted baguette pieces.

CHICKEN CREPES



Chicken Crepes image

A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 8

Savory Crepes
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced (1 tablespoon)
5 ounces baby spinach (5 cups, lightly packed)
Gruyere Bechamel
1 1/2 cups cooked chicken, shredded
1/2 cup Gruyere, shredded
Chopped fresh parsley, for serving

Steps:

  • Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
  • Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

ASPARAGUS CHICKEN CREPES



Asparagus Chicken Crepes image

With a saucy ham and asparagus filling, these savory crepes make a lovely dinner. They're a wonderful change of pace from everyday fare.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

2 eggs
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar
1/2 cup condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
Dash ground nutmeg
1 cup chopped cooked chicken
1 cup cut fresh or frozen asparagus, thawed
1/3 cup chopped fully cooked ham
1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise

Steps:

  • For crepe batter, beat eggs and milk in a small bowl. Combine flour and sugar; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between., In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup cheese. , Cover and bake at 375° for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining cheese. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 477 calories, Fat 33g fat (11g saturated fat), Cholesterol 187mg cholesterol, Sodium 775mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN AND MUSHROOM CREPES



Chicken and Mushroom Crepes image

I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!

Provided by Susan

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 57m

Yield 5

Number Of Ingredients 20

5 tablespoons butter, divided
2 tablespoons canola oil
3 boneless, skinless chicken breasts, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
⅓ cup finely chopped onion
¼ cup all-purpose flour
2 cups milk
2 cubes chicken bouillon
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup sour cream
3 tablespoons dry sherry
2 teaspoons dried parsley, divided
1 cup milk
¾ cup all-purpose flour
1 egg
1 tablespoon butter, melted
1 ½ teaspoons white sugar
¼ teaspoon vanilla extract
¼ teaspoon baking powder

Steps:

  • Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
  • Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
  • Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
  • Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
  • Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
  • Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g

CHICKEN CREPES



Chicken Crepes image

Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.

Provided by Ultimate Food Junkie

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
1 tablespoon butter, melted
1 1/2 cups finely cut up cooked chicken
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Crepes:.
  • Mix flour, baking powder and salt.
  • Stir in remaining ingredients.
  • Beat with electric mixer until smooth.
  • Lightly butter small skillet; heat over medium heat until bubbly.
  • For each crepe, pour 1/4 cup of the batter into skillet.
  • Immediately rotate skillet until thin film of batter covers bottom.
  • Cook until light brown, turn, and cook other side until light brown.
  • Stack crepes, covering with a towel to prevent drying out while preparing filling.
  • Gravy:.
  • Heat butter over low heat until melted in a sauce pan.
  • Blend in flour and salt.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in broth.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Filling:.
  • Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
  • Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
  • Put about 1/4 cup of mixture on center of each crepe and roll up.
  • Place crepes seam side down in a 9x13 baking dish.
  • Pour remaining gravy over crepes.
  • Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
  • Can be frozen before baking, just thaw completely before putting in the oven.
  • Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET



Chicken, Asparagus, and Mushroom Skillet image

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!

Provided by Paula Stotts

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Steps:

  • Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
  • Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g

CHICKEN CREPES



Chicken Crepes image

This is a chicken crepe recipe I found in a old cookbook at home, and thought you might enjoy, so here it is! :)

Provided by OzMan

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 onion, sliced
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon basil, chopped
1 cup mushroom, sliced
1/2 cup heavy cream
1 1/2 cups cooked chicken, cubed
12 crepes (use your favorite)
1/2 cup cheddar cheese, shredded
1 cup sour cream (garnish)
1/4 cup fresh parsley, chopped

Steps:

  • In medium saucepan melt butter and saute onion until tender.
  • Whisk in flour.
  • Add stock, blending well.
  • Season with salt and basil.
  • Stir in mushrooms.
  • Add heavy cream and chicken and simmer about 1 minute or until warm.
  • Fill and roll crepes with chicken mixture and place in a 11 1/2 x 8 inch casserole pan.
  • Cover and bake at 350 degrees for 15 minute.
  • Garnish with cheese, sour cream and fresh parsley.

Nutrition Facts : Calories 324, Fat 26.7, SaturatedFat 15.4, Cholesterol 99.7, Sodium 427.4, Carbohydrate 7.3, Fiber 0.6, Sugar 3.1, Protein 14.3

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2016-04-03 In a small saucepan, scald (heat gradually until small bubbles form at the edge of the pan) the milk, stock, and garlic. Turn off heat, cover, and reserve. In a medium saucepan or the skillet from the vegetables, melt 2 tablespoons butter over medium. Add onion and cook gently until tender but not caramelized.
From naturalcomfortkitchen.com


CREAMY MUSHROOM, CHICKEN & ASPARAGUS BAKE RECIPE - EATINGWELL
Directions. Instructions Checklist. Step 1. Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes.
From eatingwell.com


ASPARAGUS AND RICOTTA FILLED CREPES - RICARDO
In a bowl, whisk together all the batter ingredients. Cook four 20-cm (8-inch) crêpes in a non-stick skillet. Set aside. Divide the filling among the crêpes. Spread the asparagus over the filling. Close the crêpes, giving them the shape of a cone. Place the crêpes on a baking sheet. Cover with aluminum foil and reheat in the oven.
From ricardocuisine.com


CHICKEN AND ASPARAGUS CREPES RECIPE: HOW TO MAKE IT | TASTE OF …
The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan
From preprod.tasteofhome.com


CHICKEN-AND-MUSHROOM CREPES - FLOWER MAGAZINE
To prepare crepes. Combine flour and sugar in a mixing bowl. Whisk eggs and salt together in a smaller mixing bowl until eggs are smooth; whisk in milk and butter. Make a well in center of flour mixture. Pour egg mixture into well and whisk constantly, working towards edges of bowl, until mixture is smooth. Let rest for 30–60 minutes.
From flowermag.com


CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS
Chicken crepes with asparagus and mushrooms Active time is 2 hours, start to finish 2 ¼ hours Yield: 8 servings Ingredients For Filling 6 tablespoons of unsalted butter – (90ml) ¼ cup of all-purpose flour – (60ml) 1 ¼ cups of chicken broth – (310ml) 1 ¼ cups of whole milk – (310ml) ¼ cup of chopped shallot – (60ml) ½ cup of chopped mushrooms – (125ml) 2 cups of finely …
From gustotv.com


10 BEST CHICKEN ASPARAGUS MUSHROOMS RECIPES | YUMMLY
2022-04-27 knorr pasta side butter, asparagus spears, mushrooms, boneless skinless chicken breast halves and 3 more Pearled Barley Sauteed with Morels, Green Asparagus, and Wild Garlic On dine chez Nanou olive oil, french parsley, mascarpone cheese, mushrooms, pearl barley and 3 more
From yummly.com


CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE RECIPE | MYRECIPES
Step 2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes.
From myrecipes.com


CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS (CRêPES DE VOLAILLE ...
Chicken crepes with asparagus and mushrooms (Crêpes de volaille versaillaise) from Epicurious by Gourmet. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) shallots; asparagus; heavy cream; nutmeg; mushrooms; all-purpose flour; milk; butter; sherry; egg yolks; cooked chicken meat; Where’s the full recipe - why can I only see …
From eatyourbooks.com


ASPARAGUS CREPES WITH MUSHROOM DILL SAUCE - CLOSET COOKING
2007-09-19 4 crepes (still warm from the pan) directions. Heat the butter in a pan. Add the onions and saute until translucent. Add the garlic and saute until fragrant. Add the mushrooms and saute until golden brown. Add the flour and mix. Add the milk and simmer to reduce to a thick sauce. Add the dill, tarragon, lemon juice, salt and pepper and remove ...
From closetcooking.com


CREAMY LEMON CHICKEN WITH ASPARAGUS - GIMME DELICIOUS
Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute. Add heavy …
From gimmedelicious.com


SAVORY GLUTEN FREE CREPES WITH CHICKEN & CHEESE
2015-03-04 Add a little olive oil. Then add the onions and mushrooms and saute till slightly browned. Add the garlic and cook half a min. Add the cooked and chopped chicken and combine. Set aside. Drizzle some olive oil, salt and pepper over the asparagus on a oven proof tray. Roast in the oven at 350 degrees for 8 - 10 mins.
From cookswithcocktails.com


ASPARAGUS AND MUSHROOMS CREPES | HEALTHY RECIPE | WW NZ
A healthier WW recipe for Asparagus and mushrooms crepes ready in just 20. Get the SmartPoints value plus browse 5,000 other delicious recipes today! Get the SmartPoints value plus browse 5,000 other delicious recipes today!
From weightwatchers.com


10 BEST CHICKEN ASPARAGUS MUSHROOMS RECIPES | YUMMLY
The Best Chicken Asparagus Mushrooms Recipes on Yummly | Sheet Pan Sichuan Chicken And Vegetables, Vegetarian Farro Soft Tacos, Sesame …
From yummly.com


ASPARAGUS AND MUSHROOMS CREPES | HEALTHY RECIPE | WW AUSTRALIA
Drain and rinse under cold water. Drain. Lightly spray a medium non-stick frying pan with oil and heat over high heat. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until mushrooms are golden. Stir in lemon juice. Meanwhile, melt spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute.
From weightwatchers.com


RECIPES/CHICKEN-CREPES-WITH-ASPARAGUS-AND-MUSHROOMS …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


CREAMY CHICKEN WITH ASPARAGUS RECIPE - BBC FOOD
Method. Preheat the oven to 180C/160C Fan/Gas 4. Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt …
From bbc.co.uk


BEST CHICKEN AND MUSHROOM CRêPES RECIPES - FOOD NETWORK
2009-10-29 Step 2. SAUTE onions, celery and mushrooms in margarine in large frying pan until tender. Set aside; keep warm. Step 3. MELT margarine in saucepan. Add flour, stirring until smooth. Gradually add milk. Cook, on medium heat stirring constantly until mixture comes to a boil and is thickened. Remove from heat.
From foodnetwork.ca


RANIA'S RECIPES: CREPES WITH VELOUTé SAUCE - CBS PITTSBURGH
2017-04-19 Cut tips from asparagus and set aside. Cut enough stalks into ¼ inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp ...
From cbsnews.com


CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS RECIPE
Topping:For the topping, stir together yolk, 2 Tbsp. of cream and reserved sauce till smooth. Whip remaining 3 Tbsp. of cream till it holds soft peaks, and then mix in to yolk mix. Spoon topping over crepes and broil 5 to 6 inched from heat till lightly browned. Heat butter in a skillet, then add in reserved asparagus tips and toss till hot.
From cookeatshare.com


CRêPES STUFFED WITH HAM, CHEESE AND ASPARAGUS | METRO
In a large saucepan, melt remaining 3 Tbsp. (45 mL) butter. Whisk in flour and mustard. Gradually whisk in milk. Cook, stirring, over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup (125 mL) Oka; stir until melted. Pepper to taste. Pour sauce over crêpes and sprinkle evenly with remaining 1/2 cup (125 mL ...
From metro.ca


CHICKEN CREPES WITH ASPARAGUS AND MUSHROOM | HEATHER
2010-06-27 Chicken crepes with asparagus and mushroom, originally uploaded by scpetrel. Week 26. You can find the recipe here.
From heatherandchopper.wordpress.com


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Top Asked Questions

How do you make crepes with chicken?
When cool, stack crepes with waxed paper or paper towels in between. Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside. For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk.
How to cook asparagus crepes?
Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes.
How long does it take to cook chicken with asparagus?
Directions. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice.
How do you make crepes with Worcestershire sauce?
When cool, stack crepes with waxed paper between. In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, asparagus and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly.

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