Creamy chicken dishes are a favorite at my house but when I make this satisfying concoction and stuff crepes, it really takes it up a notch. I like to serve these rich creamy chicken crepes with a dinner salad and fresh roasted asparagus. You can buy crepes already made in the produce section of your grocery store; this is a good alternative to making the crepes yourself. To make roasted asparagus, simply add salt and pepper and some fat free Italian dressing to the vegetables, toss to coat and place them on a foil lined baking sheet. Roast in a 400 degree oven for 5-7 minutes turning once in between. A delicious and nutrition’s dinner with classic flavors that are sure to be a hit at your house
Creamy Chicken Crepes
1 Package prepared crepes
2 Chicken breasts, cooked and cubed
1 medium onion chopped
1 clove garlic pressed
½ cup sliced mushrooms
1 tablespoon butter
½ cup frozen peas
½ cup chicken broth
1 can cream of chicken soup
2 tablespoons dry sherry (optional)
½ cup sour cream
Sauté onions, garlic and mushrooms in butter over medium heat until tender about 7 minutes. Add remaining ingredients and cook until mixture is thickened about 10 minutes. Spoon chicken mixture into crepes rolling them to conceal the seam on the bottom. Spoon a small amount of the mixture over the top and serve.
John Tesh
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