Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes
Photo by Becky Luigart-Stayner


  • ¾ teaspoon salt
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon butter
  • 3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
  • 1 garlic clove, minced
  • ¼ teaspoon freshly ground black pepper
  • 1 cup vertically sliced onion
  • + 6 more ingredients
    • Thyme sprigs (optional)
    • ¼ cup crème fraîche
    • ¾ cup fat-free, less-sodium chicken broth
    • ½ cup dry white wine
    • 6 (9-inch) packaged French crepes (such as Melissa's)
    • 2 cups shredded roasted skinless, boneless chicken breast

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until l...

View full recipe at My Recipes


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