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Stuffed Chicken Crepes |
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Serves: 8 Print this Recipe* 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. Stuffed Chicken Crepes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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