Chicken Florentine Crepes

These are delicious for brunch. This is my take on the famous I Hop Chicken Florentine crepes.

• Ready In: 30 mins
• Yields: 4 crepes

Ingredients

• 1 (8 ounce) package  frozen  spinach leaves (thawed)
• 6  baby portabella mushrooms, sliced thick
• 2  garlic cloves, finely minced
• 1⁄2 yellow onion, diced
• 1  boneless skinless chicken breast
• 2  tablespoons butter
•  salt and pepper
• 1  ounce  shredded swiss cheese
• 1 (16 ounce) package  crepes

Directions

1. Dice the chicken breast into small pea shaped pieces and set aside. Strain the spinach to make sure all of the water is out and also set it aside.
2. Melt the butter in a skillet and sauté the onions until just browned, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
3. Add chicken into the pan and cook on medium high for about 5 minutes. Add mushrooms and stir to incorporate.
4. Bring the heat down to low and stir in the Swiss cheese and the spinach. Salt and pepper to taste and turn the heat off.
5. Heat a 10 inch skillet on medium high and cook crepes according to the package directions or 2 minutes on each side.
6. Once all crepes are cooked I then fill each one with 3 tbsp of the chicken filling and I smother the crepes in my Swiss cheese sauce (Recipe #241932) which is posted on this site.