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Chicken And Mushroom Filling

chef.garret's picture
  Butter 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Chopped celery 2 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Chicken stock 1 Cup (16 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper To Taste
  Milk 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Chopped chicken 2 Cup (32 tbs)
  Chopped pimento 2 Tablespoon
  Cooked chopped mushrooms 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)

Saute onion and celery in butter.
Add flour to pan, stir until smooth, add milk, stock, wine and seasonings.
Cook until thickened.
Beat together the egg yolk and 1/4 cup of milk, add to sauce, stirring constantly but do not boil.
Set aside one cup of sauce.
To the remainder add chicken, mushrooms, red and green pepper.
Use about 1/4 cup filling for each crepe.
Roll up and place in a well buttered baking dish or in individual baking dishes, top with reserved sauce.
Place under broiler until slightly golden brown.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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