|Shallots||2 , finely chopped|
|Mushrooms||1⁄2 Pound, sliced|
|White wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Chicken bouillon cubes||2 , crushed|
|Boiling water||1 Cup (16 tbs)|
|Cooked chicken||2 Cup (32 tbs), cubed|
Saute shallots and mushrooms in butter until tender.
Add the brandy and wine.
Simmer until a liquid is reduced to half.
Stir in tomato paste, bouillon and water.
Simmer the sauce to reduce it by about a third.
Add the chicken.
Fill each crepe with about 1/4 cup filling.
Roil up or fold.