Chicken Crepes with Morel Mushrooms
This recipe makes 8 servings
|Per serving: about||-|
|total fat||18 g|
|sat. fat||9 g|
- Portion size: 8
Available in supermarkets, dried morel mushrooms have an intense smoky flavour, which complements the mildness of chicken.
- 16 crepes 16crepesfrom Chive Crepes Recipe Filling:
- 1 pkg (14 g) 1 pkg (14 g)dried morel mushroomdried morel mushrooms
- 2 2chicken breastchicken breasts, (with skin and bone)
- 2 tbsp 2tbspbutter
- 3 3shallotshallots, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 3 tbsp 3tbspall-purpose flour
- 1/4 cup 1/4cupwhipping cream
- 3 tbsp 3tbspdry sherry or brandy
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