Creamy Chicken and Mushroom Crêpes
INGREDIENTS
LBA Savory Crêpes
1 cup cooked chicken breast, shredded or diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon butter
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley or chives, chopped (optional)
1 cup cooked chicken breast, shredded or diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon butter
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley or chives, chopped (optional)
INSTRUCTIONS
1. In a skillet, melt the butter over medium heat. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and any liquid has evaporated.
2. Add the cooked chicken to the skillet and stir to combine.
3.Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
4. Spoon the chicken and mushroom filling onto the center of each crêpe.
5. Fold the crêpes into quarters or roll them up.
6. Garnish with fresh parsley or chives, if desired, and serve warm.
2. Add the cooked chicken to the skillet and stir to combine.
3.Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
4. Spoon the chicken and mushroom filling onto the center of each crêpe.
5. Fold the crêpes into quarters or roll them up.
6. Garnish with fresh parsley or chives, if desired, and serve warm.