Notes: This a great way to use up leftover cooked chicken. It makes a delicious supper dish.
Ingredients: 3 tablespoons unsalted butter
2 shallots, finely chopped
1 cup thinly sliced cremini mushrooms
1 tablespoon fresh thyme leaves (removed from stems)
Olive oil
Salt and pepper, to taste
1 cup goat cheese
1 pound cooked chicken meat
6 precooked crepes
Instructions:
1. Preheat oven to 425º.
2. In a sauté pan over medium heat, melt butter. Add shallots and sweat for 2 minutes. Add mushrooms and thyme and increase heat to medium-high. Sauté until soft, 5 minutes. (If mushrooms seem to get dry, add a little olive oil, 1 tablespoon at a time.) Season with salt and pepper.
3. Place mushroom mixture in a mixing bowl and add cheese while still hot; mix well. Fold in chicken.
4. Place 1/2 cup chicken mixture down the center of each crepe and roll up. Place crepes in a casserole or other ovenproof dish. Ladle Mornay Sauce [add link to the Bechamel Sauce recipe] over crepes and bake until warm throughout, about 10 minutes. Turn heat to broil and brown the top of the crepes before serving.
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