Chicken Crepes with Morel Mushrooms

By The Canadian Living Test Kitchen

9 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	321321 cal
pro	15 g15g pro
total fat	18 g18g total fat
sat. fat	9 g9g sat. fat
carb	23 g23g carb
fibre	1 g1g fibre
chol	153 mg153mg chol
sodium	275 mg275mg sodium
potassium	253 mg253mg potassium
% RDI:	-
calcium	88 calcium
iron	1111 iron
vit A	1717 vit A
vit C	22 vit C
folate	3030 folate

Available in supermarkets, dried morel mushrooms have an intense smoky flavour, which complements the mildness of chicken.

Ingredients

16 crepes from Chive Crepes Recipe 16 16crepes crepesfrom Chive Crepes Recipe
Filling:
1 pkg (14 g) dried morel mushrooms 1 1 pkg (14 g) pkg (14 g)dried morel mushroomdried morel mushrooms
2 2chicken breastchicken breasts, (with skin and bone)
2 tbsp butter 2 2tbsp tbspbutter
3 shallots , minced3 3shallotshallots, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream
3 tbsp dry sherry 3 3tbsp tbspdry sherry or brandy

Preparation

Chive Crêpes

Filling: In bowl, pour 2-1/2 cups (625 mL) boiling water over mushrooms. Let stand until softened, about 20 minutes. Strain into shallow saucepan or skillet. Remove stems and discard. Halve caps lengthwise and set aside.

Bring soaking liquid to simmer. Add chicken; cover and poach until no longer pink inside, about 20 minutes. Transfer chicken to plate and let cool.

Strain poaching liquid through cheesecloth-lined sieve to make 1-1/2 cups (375 mL); set aside. Discard skin and bones from chicken; shred chicken and set aside. (Make-ahead: Refrigerate chicken and poaching liquid in separate airtight containers for up to 24 hours.)

In small skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook mushrooms with one-third of the shallots for 3 minutes. Set aside.

In saucepan, melt remaining butter over medium heat; cook remaining shallots, salt and pepper until softened, about 5 minutes. Sprinkle with flour; cook, whisking, for 1 minute.

Whisk in reserved poaching liquid; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 5 minutes.

Add cream and sherry. Stir in chicken and mushrooms; heat through. Spoon generous 2 tbsp (25 mL) onto half of each crêpe. Fold in half; fold in half again.

Source : Canadian Living Magazine: April 2009