Chicken in White Wine Crepes

INGREDIENTSFilling

• 8 oz sliced mushrooms
• 1/2 cup onion diced
• 1/2 cup sweet red pepper diced
• 2 Tbsp butter
• 3 cups cooked chicken chopped
• Sauce
• 1 cup dry white wine
• 1/4 cup dry chicken soup base (or dissolve 1 bouillon cube in the wine above)
• 1/2 cup cream
• 1 Tbsp  cornstarch
• 1 Tbsp  Dijon mustard
• 2 Tsps fresh tarragon minced
• 1/2 lemon
• parsley for garnish optional
• Crepes
• 1 recipe French Crepes
• Chicken in White Wine Crepes

INSTRUCTIONS

• Start cooking the crepes according to the French Crepe recipe, using 2 skillets.
• In a third skillet, melt the butter and saute the mushrooms and onions until the mushrooms release their juices - about 8-10 minutes.
• Dissolve the chicken soup base in the wine. Add the Dijon mustard.
• Add the wine mixture to the mushrooms and onions and add the chicken and peppers. Heat mixture through.
• Add enough cream to the Tbsp of cornstarch to make a thin paste. Stir the cornstarch into the sauce and stir well. Add remaining cream and cook until the sauce reaches desired thickness.
• Squeeze juice of half a lemon into the sauce and add the fresh tarragon. Remove filling from heat when you are ready to fill the crepes.
• Divide filling among 6 warm crepes and roll the crepes to contain the filling. Garnish with fresh herbs as desired.

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