Mushroom And Chicken Crepe Packets Recipes

CHICKEN AND MUSHROOM CREPES

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.

MUSHROOM AND CHICKEN CREPE PACKETS

Steps:

• Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
• Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
• Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
• Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
• Bake in the preheated oven until golden and bubbling, about 15 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.

-- CHICKEN CHEDDAR CREPES WITH MUSHROOMS --

Steps:

• In med. sauce pan combine chicken broth shallot, salt, pepper & chicken and simmer till chicken is cooked through. When done, remove chicken with tongs and reserve the broth. Chop or dice chicken and set aside.
• Saute garlic with olive oil over med high heat till fragrant 2-3 minutes. Add mushrooms and continue to saute till soft 5-6 min(Do not over cook or you'll lose a lot of flavor). Remove from heat and set aside.
• In large pot melt butter over med high heat. Add chicken and mushrooms and mix well. Let flavors blend for 2-3 minute Add flour and coat chicken and mushroom pieces ~ The mix should look a little dry, that's perfect. Cook another 2-3 minutes.
• Add chicken broth reserve. Mix well and bring to a boil. Simmer until nice and thick. Add dried garlic (1/2 - 1 teaspoon to your liking). Once you get to a nice, well blended thickness turn down heat and add the cheese. Blend well. When well mixed spoon into warm crepes. (about 1/2 cup per crepe works out well).
• Serve Immediately.

CREAMY CHICKEN AND MUSHROOM PHYLLO PACKETS

Steps:

• For the filling; heat 3 tablespoon butter in a skillet over medium heat.
• Add in the mushroom pieces and chopped bacon; cook stirring until softened (adding in the garlic the last 2 minutes of cooking).
• Stir in the mustard, cream cheese, whipping cream and cooked chicken; mix well until combined.
• Layer 5 sheets of phyllo pastry together brushing each sheet with melted butter (keep the unused pastry covered with a barely-damp clean dish towel at all times to prevent drying out).
• Slice the pastry in half to form two squares then cut again to form four squares.
• Spoon one-forth of the filling onto the end of each square; roll once and tuck the ends in and roll up.
• Brush lightly with melted butter and then sprinkle with poppy seeds.
• Repeat with remaining pastry and filling.
• Place rolls on a lightly greased baking sheet.
• Bake 400 degrees for about 20 minutes or until lightly browned and the filling is hot.

CHICKEN AND MUSHROOM CRêPES

Steps:

• Heat half the oil in large deep skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
• Heat remaining oil in skillet. Add mushrooms and onions; cook and stir 8 min. or until onions are tender and mushrooms release most their liquid.
• Stir in chicken broth; bring to boil. Add cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly with whisk.
• Return chicken to skillet; cook 1 min. or until heated through, stirring frequently.
• Spoon about 1/3 cup mushroom mixture onto half of each crêpe; top with 1 Tbsp. mozzarella, then fold in half.