iceman
04-08-2008, 05:15 PM
Smoked Chicken, Asparagus, and Mushroom Crepes
Recipe By: Iceman / Pat Gbur
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 cup chicken broth
1/2 cup water
1/4 cup shallot -- minced
1/2 cup mushroom -- diced
2 cups smoke cooked chicken -- diced
3 tablespoons dry sherry
1 pound thin asparagus -- trimmed and chopped
12 ea. crepes
Heat 5 tablespoons butter in a heavy sauce pan over medium heat. Whisk in flour and stir constantly until roux is a pale golden brown.
Gradually add cream, broth and water constantly whisking until veloute sauce is thick and silky smooth; about 25 minutes.
Set aside and reserve 1/2 cup for topping crepes.
Cook shallots in remaining 1 tablespoon butter until softened. Add mushrooms and continue cooking until golden brown.
Stir shallot, mushroom mixture into veloute sauce and add chicken and sherry.
Cook asparagus in boiling water until crisp and tender; about two minutes and add to veloute sauce.
Fill crepes with aprox. 2 tablespoons veloute sauce and place seam side down in baking dish.
Top with reserved sauce and bake in preheated oven at 350 degrees for 15 minutes or until heated through.
Description:
"Chicken, Asparagus, and Mushrooms in a Sherry Cream Sauce Stuffed into Crepes."
NOTES : For an alternate meal add cooked, chopped carrots, peas, and artichoke bottoms and serve in a hollowed out bread bowl.
Recipe By: Iceman / Pat Gbur
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 cup chicken broth
1/2 cup water
1/4 cup shallot -- minced
1/2 cup mushroom -- diced
2 cups smoke cooked chicken -- diced
3 tablespoons dry sherry
1 pound thin asparagus -- trimmed and chopped
12 ea. crepes
Heat 5 tablespoons butter in a heavy sauce pan over medium heat. Whisk in flour and stir constantly until roux is a pale golden brown.
Gradually add cream, broth and water constantly whisking until veloute sauce is thick and silky smooth; about 25 minutes.
Set aside and reserve 1/2 cup for topping crepes.
Cook shallots in remaining 1 tablespoon butter until softened. Add mushrooms and continue cooking until golden brown.
Stir shallot, mushroom mixture into veloute sauce and add chicken and sherry.
Cook asparagus in boiling water until crisp and tender; about two minutes and add to veloute sauce.
Fill crepes with aprox. 2 tablespoons veloute sauce and place seam side down in baking dish.
Top with reserved sauce and bake in preheated oven at 350 degrees for 15 minutes or until heated through.
Description:
"Chicken, Asparagus, and Mushrooms in a Sherry Cream Sauce Stuffed into Crepes."
NOTES : For an alternate meal add cooked, chopped carrots, peas, and artichoke bottoms and serve in a hollowed out bread bowl.