A nice, healthy meal doesn’t have to have a complicated recipe! Buy a rotisserie chicken from the deli counter and use the breast meat for this recipe. Not only does this make the recipe simpler, but you’ll also have some leftover chicken for another healthy meal later in the week.
-1 teaspoon of butter
-1 cup of vertically sliced onion
-1 minced garlic clove
-3 cups of thinly sliced baby Portobello mushroom caps (about 6 ounces)
-3/4 teaspoon of salt
-1/4 teaspoon of ground black pepper
-1/2 cup of dry white wine
-3/4 cup of low sodium chicken broth
-2 teaspoons of thyme
-1/4 cup of crème fraiche
-2 cups of shredded roasted skinless, boneless chicken breast
-6 (9-inch) packaged French crepes (such as Melissa’s)
-Melt butter in a large nonstick skillet over medium heat.
-Add onion and garlic, and sauté for 2 minutes or until onion starts to brown.
-Add mushrooms, salt and pepper, and cook for 3 minutes or until liquid evaporates and mushrooms are tender.
-Add wine and cook for 3 minutes, or until liquid almost evaporates. Stir frequently.
-Add broth and thyme, and cook for 2 minutes.
-Remove from heat and add crème fraiche, stirring until well-blended.
-Add chicken and toss to coat.
-Place 1 crepe on each of 6 plates. Spoon about 1/3 cup of mushroom mixture into the center of each crepe.
-Roll up crepes and serve immediately.
See the original recipe at: http://www.health.com/health/recipe/0,,10000000689925,00.htmlGO BACK