CHICKEN CREPES
5 tablespoons butter
5 tablespoons flour
1 cup heavy cream
1 cup chicken broth
3/4 cup medium sweet Sauterne
1 cup grated Swiss cheese
1/2 teaspoon Worcestershire sauce
2 tablespoons minced parsley
salt and ground white pepper (to taste)
2 cups diced chicken
8 crepes
1/2 cup grated parmesan cheese
Preheat oven to 375 degrees F.
In a pan, melt the butter and stir in the flour. Cook and then add the cream, broth and Sauterne. Cook until thickened.
Add the cheese, Worcestershire sauce, parsley and salt and pepper.
Mix 1 cup of sauce with the chicken. Place about 1/3 cup in each crepe. Roll up, put in a baking pan, top-side up. Cover the rest of the sauce and sprinkle with Parmesan cheese.
Bake at 375 degrees F until bubbly.
Makes 8 servings
Source: Newspaper Clipping
5 tablespoons butter
5 tablespoons flour
1 cup heavy cream
1 cup chicken broth
3/4 cup medium sweet Sauterne
1 cup grated Swiss cheese
1/2 teaspoon Worcestershire sauce
2 tablespoons minced parsley
salt and ground white pepper (to taste)
2 cups diced chicken
8 crepes
1/2 cup grated parmesan cheese
Preheat oven to 375 degrees F.
In a pan, melt the butter and stir in the flour. Cook and then add the cream, broth and Sauterne. Cook until thickened.
Add the cheese, Worcestershire sauce, parsley and salt and pepper.
Mix 1 cup of sauce with the chicken. Place about 1/3 cup in each crepe. Roll up, put in a baking pan, top-side up. Cover the rest of the sauce and sprinkle with Parmesan cheese.
Bake at 375 degrees F until bubbly.
Makes 8 servings
Source: Newspaper Clipping
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