Creamy Chicken-Mushroom Crepes

The flavor of applewood-smoked bacon lends depth to the filling. Prepare and refrigerate up to one day ahead; reheat in a large nonstick skillet over medium heat 10 minutes or until thoroughly heated.

Yield: 12 servings (serving size: 1 filled crepe)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 28%
  • Fat: 4.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.8g
  • Carbohydrate: 12.3g
  • Fiber: 0.6g
  • Cholesterol: 67mg
  • Iron: 1.2mg
  • Sodium: 248mg
  • Calcium: 118mg

Ingredients

  • 1 applewood-smoked bacon slice, diced
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 1/4 cup minced shallots (about 2)
  • 1 teaspoon chopped fresh thyme
  • 1 (8-ounce) package presliced mushrooms
  • 1 1/4 cups fat-free milk
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 Make-Ahead Crepes

Preparation

  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.
  2. 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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