Stuffed Chicken Crepes

Serves: 8
Total Calories: 368


* See note below.
8 chicken thighs
3 tablespoons butter or margarine
1 chicken bouillon
1/2 cup water boiling
4 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
dash black pepper
1 cup half and half
1/2 pound mushrooms fresh, sliced
2 tablespoons butter or margarine
1/3 cup white wine
4 sausages sausage links
8 crepes 6-inch


* (See the basic crepe recipe included with French dinner menu with the Crepes Frangipane.) Brown the chicken thighs in 3 tablespoons butter or margarine. Dissolve bouillon cube in boiling water and add to chicken. Cover and simmer until tender, 20 to 30 minutes. Remove chicken (reserving broth), cool slightly, then carefully remove bone from chicken thigh, doing so from the under area. Skim fat from broth in which chicken was cooked and add enough water to make 3/4 cup liquid. Return to skillet. Combine flour, paprika, 1/2 teaspoon salt and dash of pepper blend in half-and-half. Add to broth, cook and stir until sauce is thickened and bubbly. Sauté mushrooms in 2 tablespoons butter or margarine until tender add mushrooms and wine to the sauce.

To assemble the crepes, insert a sausage half in bone cavity of each chicken thigh lay chicken in center of crepe on unbrowned side. Top with 1 tablespoon sauce. Fold two opposite edges so they overlap the chicken. Place seam side down in a buttered 12 x 7 1/2 x 2-inch baking dish. Repeat with remaining crepes. Spoon rest of sauce over crepes. Cover and bake at 375° about 25 minutes, until heated through.

Nutritional Facts:

Serves: 8
Total Calories: 368
Calories from Fat: 266

This Stuffed Chicken Crepes recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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