Chicken and Asparagus Crepes with Mushrooom Cream Sauce ~Lyndsay the Kitchen Witch

Name: Chicken and Asparagus Crepes with Mushrooom Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
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

By Paul

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Chicken and Asparagus Crepes with Mushrooom Cream Sauce ~Lyndsay the Kitchen Witch

Chicken and Asparagus Crepes with Mushrooom Cream Sauce

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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

ENJOY !

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 200Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 507mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 9g