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.
Combine milk and flour, stirring with a whisk until well blended. Gradually stir milk mixture into chicken mixture; bring to a boil. Reduce heat, and simmer until thick (about 2 minutes). Remove from heat; stir in bacon, cheese, parsley, salt, and pepper. Spoon about 1/4 cup chicken mixture in the center of each Make-Ahead Crepe; roll up.
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Excellent and easy. I used leftover grilled chicken breast so added it after sauteing the shallots and mushrooms. The only other change I made was substituting light baby Swiss cheese for Gruyere, which I did not have on hand, and adding half a tablespoon of dry sherry to the sauce. Served with the Make-Ahead Crepes, steamed green beans and tossed salad. My husband had 2, our guest had 3 and my daughter liked the recipe even though mushrooms are not her favorite. I particularly like that second helpings don't push you over the calorie edge with a dish so "elegant."
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