Chicken Crepes in Sherried Mornay Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
YIELD: 16 crepes
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
  • Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
  • While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
  • Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
  • Place a heaping spoonful of the mixture in the center of each crepe and roll.
  • Place in a shallow oven-proof dish, seam side down.
  • Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
  • Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
  • This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
  • A serving is two crepes per person.
  • Sherried Mornay Sauce:
  • Make a white roux with the butter and flour.
  • Add milk and whisk over medium heat.
  • Boil 1 minute, whisking constantly.
  • Remove from heat and add salt, pepper, cream, and sherry.
  • Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
  • Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
  • Serve with any extra sauce.
Advertisement