Creamy Chicken And Mushroom Crepes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 teaspoon butter
• 1 cup vertically sliced onion
• 1 garlic clove, minced
• 3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup dry wine
• 3/4 cup reduced-sodium fat-free chicken broth
• 2 teaspoons chopped fresh thyme
• 1/4 cup creme fraiche
• 2 cups shredded roasted boneless skinless chicken breasts
• 6 (9 inch) packaged french crepes (such as melissa's)
• thyme, springs (optional)

Recipe

• 1 melt butter in a large nonstick skillet over medium-high heat. add onion and garlic; saute 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 liquid almost evaporates, stirring frequently. add broth and fresh thyme; cook 2 minutes. remove from heat; add creme frache, stirring until well blended. add chicken, tossing to coat.
• 2 place 1 crepe on each of 6 plates. spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. garnish with thyme sprigs, if desired. serve immediately.