Chicken and Asparagus Crepes with Mushrooom Cream Sauce ~Lyndsay the Kitchen Witch
Chicken and Asparagus Crepes with Mushrooom Cream Sauce
Let Lyndsay the Kitchen Witch teach you how to make this EASY crepes recipe! Find out how quick and easy it is to have elegant, tea house worthy food at home! Chicken and Asparagus Crepes with Mushroom Cream Sauce is an elegant dish worthy of the best tea house, yet magically easy to make! Learn how to make crepes with The Kitchen Witch!
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 3/4 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 2 boneless, skinless chicken breasts cut into bite sized cubes
- 8 sliced button mushrooms
- 16 asparagus stalks, woody stems removed
- 1 diced shallot
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 6 sprigs fresh thyme
- 1/2 cup dry sherry
- 1 cup low sodium chicken stock
- 1/2 container Philadelphia cream cheese
- 1/2 cup shredded Gruyere cheese
Instructions
Crepes:
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a non stick pan treated with oil or cooking spray over medium heat. Pour or scoop 1/4 cup of the batter into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack on a warm plate and keep warm in a 150 oven until ready to fill and serve.
Chicken and mushrooms cream sauce
Saute the chicken, shallots, and mushrooms in the olive oil in a large skillet over medium high heat until the chicken has cooked through and the mushrooms have begun to release their water.
Add the sherry to the pan, stirring well to get all that nice flavour off the bottom. Bring to the boil and let the sherry reduce until it's almost evaporated.
Add the fresh thyme and pour the chicken stock over all.
Bring to the boil, and let boil until the sauce reduces by half.
Turn the heat to medium low, and add the cream cheese to the pan, stirring well to melt into the sauce.
Add the shredded Gruyere cheese and stir well to incorporate.
Use a slotted spoon and scoop a generous amount of chicken and mushrooms onto each crepe.
Add two spears of steamed asparagus per crepe, a spoonful of the cream sauce from the pan, fold over, drizzle with more sauce, and top with fresh chopped parsley.
Notes
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 200Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 507mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 9g
Me first cook fried egg
You are absolutely wonderful. Thank you so much for the video was wonderful tutorial. Have a great day!
my stomach is so hard rite now
The first dish i ever cooked is scrambled eggs. After that I started to play around with different variations of scrambled eggs.
I made whole cinnamon apples using red hots. Also, I learned to make pizza . My family never had pizza before but it became one of my favorite dishes. My parents still don't care for it but my kids and grandchildren love it. Come to think of it on my honeymoon we made pizza with a chef for our husbands first meal by their wives. I even have a pictures.
The first thing I learned to cook was chicken Parm
+Lyndsay Wells My paternal immigrant Polish/Ukrainian grandmother taught me how to make pierogies. When I make crepes, I let the batter rest for about 30 minutes. I also filter out any lumps. Looks good!
The first thing I learned how to cook was white rice because my mom made it all the time. But the first thing I actually learned how to make on my own was beef linguine. By the way, Martha Stewart is WAY wrong on that one. "Oh no she didn't!" LOL
Oh, and first dish I ever learned to make was Cuban Black Bean Soup!
Well, if Martha Stewart said that about cooking bloggers, she can kiss my Crepe, and yours too! Love this recipe! Gotta make it!
Lyndsay, you sure do know how to make the taste buds sing. Thanks. Neil
First dish I ever learned to cook was lasagna. This looks fabulous!
Hi can I replace dry sherry with chicken stock or water? Really wish to make this sauce but I don't have dry sherry on hand :(
Shame on Martha! She obviously has not seen your videos. I'm definitely trying these! My 18 yr old son is home from College & always hungry.
Lyndsay, your dish looks so pretty and delicious. I would much rather watch you cook and create than Martha Stewart. She is very cold and robotic. You put passion in your food and it is obvious you love what you do. I hope you have a great weekend.
Lynn
You are hilarious! That looks delicious and the first thing I made were scones. I'm British so not sure if they have a different name in the US. X
You are hilarious! That looks delicious and the first thing I made were scones. I'm British so not sure if they have a different name in the US. X
Looks lovely, the first thing I learned to make was in a cooking class in high school, it was vol au vents stuffed with egg, bacon and mushroom. I remember it being a nice little finger food for parties.