Sherried Mushrooms And Chicken Crepes Recipes

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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

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING



Savory Crepes with Creamy Chicken, Ham and Mushroom Filling image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 12 crepes

Number Of Ingredients 32

1 tablespoon minced fresh tarragon leaves
12 Crepes, recipe follows
1 tablespoon chopped green onions
6 tablespoons unsalted butter
1 cup grated Gruyere
1/4 cup all-purpose flour
2 cups chicken stock, hot
3/4 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence, recipe follows
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Pinch salt
3/4 cup all-purpose flour
6 teaspoons melted unsalted butter
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk

Steps:

  • Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
  • In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
  • In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
  • Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
  • To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
  • Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
  • Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
  • Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
  • Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

SHERRIED MUSHROOMS AND CHICKEN CREPES



SHERRIED MUSHROOMS AND CHICKEN CREPES image

Categories     Dinner

Number Of Ingredients 13

1/2 pound mushrooms sliced
4 tbsp butter
1/3 cup onion chopped
4 tbsp flour
2 cups milk
2 cups chicken broth
3/4 tsp salt
1/8 tsp white pepper
1/2 cup sour cream
3 tbsp dry sherry
2 cups cooked chicken
3 tbsp parsely
12-15 crepes.

Steps:

  • melt butter and saute mushrooms and onions 5 min. Blend in flour to form a roux, cook 2 min over low heat. Add milk, bullion, salt, and pepper. Cook and stir over low heat until thick. Stir in cream and sherry. Remove one cup sauce and keep warm. Spread a couple of tablespoons into each crepe, add chicken and parsley, roll crepes and place in casserole dish. Spread remaining sauce on top. Bake at 350 until hot, about 20 minutes.

CHICKEN AND MUSHROOM CRêPES



Chicken and Mushroom Crêpes image

Think crepes are just for breakfast? Think again! These savory Chicken and Mushroom Crepes are perfect for any meal. Shredded Mozzarella, chopped onions, boneless chicken and chive & onion cream cheese spread make these some tasty mushroom crepes.

Provided by My Food and Family

Categories     French Food

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil, divided
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 lb. sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
8 ready-to-use crêpes (8 inch)
1/2 cup KRAFT Shredded Mozzarella Cheese

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.

Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 670 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 21 g, Protein 29 g

HUBBY'S FAVORITE CREPES



Hubby's Favorite Crepes image

"This is a great way to use up leftover chicken. It always brings a smile to my husband's face when he comes in for supper and sees it on the table."-Joanne Sieg, River Hills, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup all-purpose flour
2 cups 2% milk
2 teaspoons chicken bouillon granules
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons sherry or chicken broth
2 cups finely chopped cooked chicken
2 tablespoons minced fresh parsley, divided
15 prepared crepes (9 inches)
Additional sour cream, optional

Steps:

  • In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper., Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through., Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired.

Nutrition Facts : Calories 460 calories, Fat 23g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 752mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 25g protein.

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.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE



Chicken and Mushrooms in Sherry-Cream Sauce image

Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

salt and pepper, to taste
3 -4 boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
2 garlic cloves, minced
1/2 lb mushroom, sliced thin
3 tablespoons medium-dry sherry
1 tablespoon fresh lemon juice
1/3 cup cream
1/2 cup chicken broth
cooked noodles
1 tablespoon minced fresh parsley leaves

Steps:

  • Pat chicken dry and toss with flour and season to taste.
  • In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
  • Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
  • Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
  • Stir in chicken, cream and broth. Taste and adjust seasoning.
  • Bring to a boil and boil until thickened.
  • Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.

CHICKEN CREPES IN SHERRIED MORNAY SAUCE



Chicken Crepes in Sherried Mornay Sauce image

Another wonderful recipe from my friend, Gaye. This take a little prep work, but the end result is restaurant quality that will impress your dinner guests. These are WONDERFUL! I especially like the fact that they can be made ahead of time.I make Crepes Aux Fines Herbes,#225395, to fill with the chicken mixture.

Provided by Leslie in Texas

Categories     Poultry

Time 2h

Yield 16 crepes, 8 serving(s)

Number Of Ingredients 27

1 (3 -4 lb) roasting chickens
4 celery ribs, chopped
1 large onion, peeled and chopped
1 bay leaf
3 bunches green onions, chopped
1/2 lb fresh mushrooms, sliced
1/4 cup butter
1 (10 ounce) package spinach, cooked and drained well (I squeeze mine out in a clean dishtowel)
1 (10 ounce) can cream of chicken soup
1 teaspoon sugar
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dry mustard
2 tablespoons dry sherry
1 tablespoon msg (optional)
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup heavy cream
1/4 cup dry sherry
1/2 cup swiss cheese, shredded
1/4 teaspoon nutmeg (to taste)
parmesan cheese, to sprinkle top with
paprika, to sprinkle top with

Steps:

  • Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
  • Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
  • While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
  • Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
  • Place a heaping spoonful of the mixture in the center of each crepe and roll.
  • Place in a shallow oven-proof dish, seam side down.
  • Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
  • Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
  • This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
  • A serving is two crepes per person.
  • Sherried Mornay Sauce:.
  • Make a white roux with the butter and flour.
  • Add milk and whisk over medium heat.
  • Boil 1 minute, whisking constantly.
  • Remove from heat and add salt, pepper, cream, and sherry.
  • Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
  • Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
  • Serve with any extra sauce.

Nutrition Facts : Calories 506.8, Fat 37.2, SaturatedFat 16.5, Cholesterol 136.8, Sodium 1213.9, Carbohydrate 16.1, Fiber 3.1, Sugar 3.9, Protein 26.4

SPINACH CHICKEN CREPES



Spinach Chicken Crepes image

I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

1 egg, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1/8 teaspoon salt
SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1 medium carrot, shredded
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups cubed cooked chicken

Steps:

  • For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the 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., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

MUSHROOM AND CHICKEN CREPE PACKETS



Mushroom and Chicken Crepe Packets image

This crepe recipe is a good use for your leftover rotisserie chicken.

Provided by Deb C

Categories     Breakfast and Brunch     Crepes

Time 1h35m

Yield 5

Number Of Ingredients 17

1 cup milk
⅔ cup all-purpose flour
3 eggs
½ teaspoon salt
1 teaspoon butter, or as needed
3 cups sliced fresh mushrooms
4 tablespoons chopped onion
2 cloves garlic, minced
½ cup ricotta cheese
2 tablespoons cream cheese
2 cups chopped rotisserie chicken meat
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 21.5 g, Cholesterol 198.9 mg, Fat 15.8 g, Fiber 1.3 g, Protein 32.7 g, SaturatedFat 7.4 g, Sodium 1020 mg, Sugar 4.3 g

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2009-04-04 Filling: In bowl, pour 2-1/2 cups (625 mL) boiling water over mushrooms. Let stand until softened, about 20 minutes. Strain into shallow saucepan or skillet. Remove stems and discard. Halve caps lengthwise and set aside. Bring soaking liquid to simmer. Add chicken; cover and poach until no longer pink inside, about 20 minutes.
From canadianliving.com


CHICKEN & MUSHROOM CREPES | RECIPE | CHICKEN AND MUSHROOM …
Feb 15, 2015 - When buying frozen crepes, they come in a package with a large quantity and I always seem to have so many leftover since most of the time I am only cooking for 3. I came across this recipe at Six Sister’s Stuff and immediately knew I had some crepes to use up and this looked delicious! I mixed it up a bit, but the basi…
From pinterest.com


SHERRIED MUSHROOM AND CHICKEN FILLED CREPES | MUSHROOM AND …
Clean and dry mushrooms, then slice. Saute onions and mushrooms in butter for 5 minutes, then blend in flour. Cook and stir over low heat for 2 minutes. Add milk, bouillon cubes, salt and pepper. Cook and stir until thickened. Stir in sour cream and sherry. Remove 1 cup sauce and keep warm. To remaining sauce, add chicken and 2 tablespoons parsley.
From mushroomandcompany.com


CHICKEN AND MUSHROOM STUFFED BUCKWHEAT CRêPES - RECIPE FICTION
2015-03-20 1 ½ pounds boneless skinless chicken thighs cut into bite sized pieces; A glug of dry sherry; Salt and pepper to taste; About ¼-1/2 cup fresh parsley, minced; directions. In a dry pan over medium/medium low heat cook the mushroom and onions until the mushrooms have released their juices and all is nicely browned, about 10-15 minutes. Add the ...
From recipefiction.com


CREAMY CHICKEN-MUSHROOM CREPES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken to drippings in pan; sauté 3 minutes or until browned. Add shallots, thyme, and mushrooms; sauté 5 minutes or until tender. Advertisement.
From myrecipes.com


20 EASY SAVORY CREPE RECIPES - TOP RECIPES
2022-05-12 First, make the crepes. Then fill them with the chicken and vegetable filling. Put them in the oven and top with cheddar cheese halfway through baking. The creamy chicken goes great with the delicate crepes, and you’ll love the chance to make crepes for dinner instead of at breakfast. 3. Savory Crepes. These breakfast crepes look amazing and ...
From topteenrecipes.com


CHICKEN CREPES IN SHERRIED MORNAY SAUCE RECIPE - FOOD NEWS
Chicken and Mushroom Savory Crepes Recipe. Makes 8 crepes. Chicken and Mushroom Filling Ingredients: 2 Tbsp unsalted butter. 1 medium onion, minced. 8 oz sliced mushrooms. 1/2 tsp kosher salt. 1 rotisserie chicken, bones and skins removed, and meat chopped (about 3 cups) Mornay Sauce Ingredients: 4 Tbsp unsalted butter. 4 Tbsp all-purpose flour
From foodnewsnews.com


SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Directions. Preheat the oven to 400° F. Butter a glass 9 x 13-inch baking dish and set aside. In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate.
From emerils.com


CHICKEN WITH A SHERRY MUSHROOM SAUCE - THEKITTCHEN
2018-05-14 Heat your oven to 350 degrees. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted, add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side, until browned.
From thekittchen.com


CHICKEN AND MUSHROOM CREPES RECIPE - FOOD NEWS
Preheat oven to 400. Spoon filling into crepes and roll up, placing in baking dish sprayed with nonstick cooking spray, seam side down and bake until heated through and crepe is browned, 15 to 20 minutes. CREPES WITH CHICKEN AND MUSHROOMS . 2 1/2 c. cooked chicken 2 tbsp. sherry 14-16 (5) crepes 4 tbsp. butter 3 c. Mornay sauce
From foodnewsnews.com


SHERRIED CHICKEN WITH MUSHROOMS - SPICY SOUTHERN KITCHEN
2021-10-03 ¾ cup half and half ½ cup sherry 1 can Cream of Mushroom Soup 6 thin slices swiss cheese parsley and green onions for garnish Instructions Preheat oven to 350° and spray a 9×13-inch baking dish with cooking spray. Season chicken with salt and pepper and dredge in flour. Heat Vegetable oil in large nonstick skillet.
From spicysouthernkitchen.com


CHICKEN AND MUSHROOM CREPES - BIGOVEN
1. Gently boil chicken in 4 quarts of water And 1 tablespoon of salt until cooked. When chicken is cool, cut into bite size pieces. Reserve 1 1/4 cups of the used water for broth. 2. Sauté mushrooms in butter until soft. Add flour, broth, cream, sherry, and white cheddar cheese, stirring well after each. Blend until smooth.
From bigoven.com


CHICKEN, SPINACH, AND MUSHROOM CREPES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 …
From myrecipes.com


CREAMY MUSHROOM SHERRY CHICKEN - BELLY LAUGH LIVING
2020-03-20 Cooking. Place Chicken into preheated oven (350°). Bake for 30 minutes. Flip Chicken over and bake for 45 minutes. Pour the sauce (Milk Soup, Sherry mixture) over the chicken. Add mushroom with chicken and sauce. Place back in the oven. Bake for additional 20 minutes or until sauce is bubbling.
From bellylaughliving.com


CHICKEN AND MUSHROOM CREPES IN SWISS BÉCHAMEL - DISH …
Lay each crepe on the counter and lay a generous portion of the filling, about 1-1 ½ cups, down the center. Fold the sides over the filling and place each, seam-side down, in the baking dish side by side. Sprinkle the parmesan over the top and bake …
From dishofftheblock.com


CHICKEN SHERRY MUSHROOMS - RECIPES | COOKS.COM
Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. In ... sour cream and sherry . Remove 1 cup of ... remaining sauce add chicken and 2 tablespoons of the ... 12 crepes, 6 servings.
From cooks.com


CHICKEN AND MUSHROOM CREPES | RECIPES, CHICKEN CREPES, CREPE …
Choose the classics..... A little black dress Heirloom Pearls and Crepes This is a very easy recipe to prepare, yet oh so elegant! CHICKEN AND MUSHROOM CREPES The Crepes 3 large eggs 2/3 cup flour 1 cup milk 2 tablespoons melted butter Place eggs, flour and milk in a blender and process to combine. Let crepe batter rest for 20 minutes or more ...
From pinterest.com


SHERRIED CHICKEN AND MUSHROOMS WITH CRISPY SAGE - DIXIE CHIK …
2014-11-05 Ingredients. 1/2 cup water; 1/4 flour; 2 tbsp salted butter; 1 tbsp olive oil; 1/2 oz. fresh sage leaves (a handful) Coarse salt and pepper; 1 lb boneless, skinless chicken breasts (if they're thick pound them down a little)
From dixiechikcooks.com


CHICKEN CREPES (OR TURKEY) RECIPE - RECIPEZAZZ.COM
2022-01-04 Step 2. Grease a 6 or 7-inch crepe skillet and heat over moderate heat. Pour in about 2 tablespoons of batter and tilt skillet so a thin layer is formed. Brown on one side only and remove to a wire rack to cool. When cooled, separate with pieces of plastic or wax paper, over wrap, and and store overnight or freeze.
From recipezazz.com


SHERRY CHICKEN AND MUSHROOMS - PAN-FRIED
Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
From worldrecipes.org


MOM'S CREAMY CHICKEN MUSHROOM CREPES - URBAN FOODIE KITCHEN
2018-12-04 Melt 2 tablespoon butter in a medium sauté pan over medium heat. Add garlic and cook for 1 minute. Add chicken, ½ cup wine, broth, tarragon, salt and pepper. Cover and cook until chicken is done, about 8 minutes. When chicken is cooked through remove chicken from the pan and cut into bite-sized pieces. Set aside.
From urbanfoodiekitchen.com


CREAM OF MUSHROOM CHICKEN - GO GO GO GOURMET
2018-03-12 Instructions. Preheat oven to 350. Season chicken with garlic salt and place in baking dish. Combine soup, sherry, sour cream and mushrooms in a bowl and pour over chicken. Sprinkle with paprika. Bake at 350 for 1 hour for chicken breasts, or 45 minutes for chicken thighs. Serve with rice.
From gogogogourmet.com


CHICKEN WITH SHERRY MUSHROOMS SAUCE - ERREN'S KITCHEN
2020-02-24 Add the mushrooms and saute until soft. Add the sherry and the herbs. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another two minutes to cook down the alcohol. Add chicken stock and return chicken to the pan, skin side up. Bake for 35 minutes.
From errenskitchen.com


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