Yield > 1
Ingredients :
2 1/2 tbl unsalted butter
8 oz fresh mushrooms, cut into
1/4 inch slices (2 to 2 1/2
cups sliced)
1 tbl finely diced onion
1 tbl finely chopped fresh
parsley
1 x clove garlic, finely chopped
1/2 tsp dried thyme
1/2 tsp salt or to taste
1/2 tsp ground pepper or to taste
1 lrg pinch dried rosemary
1 pch ground nutmeg
1 sm bay leaf
1/4 cup all-purpose flour
1/4 cup dry white wine
1 1/2 tsp dry sherry
1/3 cup milk, half-and-half or
cream
1 cup diced cooked chicken
Few drops of fresh lemon
juice
6 lrg homemade crepes (see
note)
1 x to 1 1/2 cups hot cooked
Method :
• Melt the butter in a large, heavy skillet over medium-high
heat. Add the mushrooms and onion and saute until they are
soft and give off their moisture but have not begun to brown or
color. Add the parsley, garlic, thyme, salt, pepper, rosemary,
nutmeg and bay leaf. Cook for 1 to 2 minutes, stirring
constantly.
• Remove the pan from the heat and sift in the flour,
stirring to create a roux or thick paste. Return to the heat and
continue to cook, stirring constantly, for 2 to 3 minutes.
Remove from heat again and slowly stir in the white wine and
sherry. Return to heat and continue to stir. (This also will
deglaze the pan, removing any brown bits or food stuck to the
pan.) Stir in the milk. Continue to stir until the mixture
thickens, about 5 minutes.
• Add the diced chicken and lemon juice. Bring the mixture
just to the boil.
• Reduce to medium-low and simmer, stirring, until the
chicken is heated through.
• To serve, place 1 crepe on each dinner plate. Spread 3 to
4 tablespoons of hot rice in a band across the middle of each
crepe. Top the rice with the chicken mixture. Fold the
uncovered "sides" of each crepe over the filling. Bon appetit!
• Note: At French Wrap, Thierry Moine makes large
buckwheat crepes for his savory dishes. You can substitute
your favorite recipe for all-purpose-flour crepes or buy large
flour tortillas for a south-of-the-border touch. Created by Dray
Nuttall for French Wrap
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