Creamy Chicken and Mushroom Crepes
  • Servings: 6
  • 1 teaspoon butter
  • 1 cup vertically sliced onion
  • 1 garlic clove, minced
  • 3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup crème fraîche
  • 2 cups shredded roasted skinless, boneless chicken breast
  • 6 (9-inch) packaged French crepes (such as Melissa's)
  • Thyme sprigs (optional)
  1. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 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 creme fraeche, stirring until well blended. Add chicken, tossing to coat.
  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.
A Cooking Light Recipe serving size: 1 filled crepe Nutritional Information CALORIES 272(30% from fat); FAT 9.1g (sat 5g,mono 2.8g,poly 0.9g); IRON 2.1mg; CHOLESTEROL 66mg; CALCIUM 66mg; CARBOHYDRATE 27.5g; SODIUM 643mg; PROTEIN 19.4g; FIBER 0.8g