8 Crepes (recipe below)*
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch strips
3 cups chicken stock (I prefer homemade stock)
4 tbsp. (1/2 stick) unsalted butter
1/4 cup finely chopped shallots
1/4 cup dry white wine (such as Chardonnay)
3/4 cup milk
1 tsp. dried tarragon leaves
1/2 tsp. dried Thyme leaves
8 oz. mushrooms (such as button), stems trimmed, wiped clean, and thinly sliced
1/4 cup all-purpose flour
1/3 cup grated Parmesan, plus 1 tbsp. to sprinkle on finished crepes
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
seasoned salt and pepper, to taste
1 tbsp. fresh parsley (optional, for garnish)

Make crepes and set aside on a warm plate or refrigerate until ready to serve.

Rinse chicken well. Cook chicken in the stock for about 20 minutes. Remove from the stock with a slotted spoon. Cut the chicken into 1/4 to 1/2 diced chunks.

Sauté shallots in 1 tablespoon butter until translucent. Add chicken pieces and cook for 2 minutes. Add 1/2 the wine. And reduce until wine is completely absorbed. Set aside.

Meanwhile continue to reduce the chicken stock until there is only 1 1/4 cup left in the pan. Add milk so that you know have 2 cups of stock. Add tarragon and thyme. Cook for 5 minutes and remove from heat.

In the pan you used for the shallots and chicken, sauté sliced mushrooms in 1 tablespoon of butter until most of the liquid is evaporated. Add the rest of the wine and cook down again until wine is absorbed and the mushrooms are just in a bit of liquid and the butter. Set aside.

In the same pan melt the rest of the butter and add 1/4 cup of flour. Cook over medium heat for 4 minutes. Add 1/4 cup of the chicken stock and stir for another minute. Add the roux to the chicken and milk mixture and whisk until thickened over medium heat. When it is thickened add Parmesan cheese and whisk until it is incorporated well. Season with seasoned salt and pepper, to taste.

Warm the crepes in a pan, and place open on a serving plate. Put 1/8th of the hot mixture down the center and fold into thirds turning with the seam showing. Repeat for 2 crepes per person. Sprinkle with 1/2 tablespoon of Parmesan cheese and some fresh parsley. Serve warm.

Note: A lot of recipes call for using heavy cream and much more butter but I tried to cut down and use less butter and 2% milk. Most people have all the ingredients on hand. You can also step up the seasoning with some other spices you like. I used about a teaspoon of Essence of Emeril when I made these. You could add some garlic powder or even a touch of curry. The curry would give it a nice yellow tint.

I made up this recipe by reading about 6 other recipes and chose what I had on hand. That is the best way to cook! I served these to my husband tonight and he loved them!

Hint: I always have cooked sliced mushrooms in my freezer. Mushrooms do not last very long in the refrigerator, so I cook them up ahead of time with some butter and Adobo seasoning and then put them in a 1-quart flat freezer bag. They taste great, no matter when you use them.

CREPES:

3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup 2% milk (that is all I ever have on hand)
pinch salt (I like to use Lawry's Seasoned Salt)
6 tsp. melted unsalted butter, divided

Whisk together flour, eggs, milk, and 4 1/2 teaspoons of butter to form a smooth, thin batter. When you think you are done whisking, whisk for another 2 minutes! Refrigerate for at least 1 hour before proceeding (I did not do this).

Heat a heavy 8-inch non stick skillet over medium-high heat. When hot, brush with a light coating of the remaining butter, or just pour in about a 1/2 teaspoon of butter, and swirl around the 8-inch pan.

Ladle 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. You will know because the crepe is easily lifted by your spatula. Carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.

Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.

Serves 4.

Note: This is my first recipe I have ever placed online. I joined Cooks.com just about a month ago. What a great site. Even better than Food Network!

Submitted by: Jasatt