Ingredients
2 oz. | unsalted butter | 2-1/2 lb. | chicken breast | 2 lbs. | aspargus | 1 lb. | Swiss cheese | 2 cups | sliced fresh mushrooms | 1 | whole onion | 1/4 cup | chopped fresh garlic | 1/2 | jalapeno, sliced thin | 2 cups | chicken broth | 2 cups | dry white wine | 1/4 cup | flour |
Crepes
2 cups | milk | 1/4 cup | oil | 2 | eggs | 1 tsp. | salt | 1 cup | flour |
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Instructions
Cut up chicken and saute in a large frying pan with a 1/2 stick of unsalted butter. After chicken is done, add onions, mushrooms, garlic, white wine and chicken broth. Cook on medium heat; once boiling, turn to simmer for 20 minutes. Sprinkle with about 1/4 cup of flour to thicken. Add Swiss cheese to the mixture.
Blend Crepe ingedients in a blender. Prepare crepes in a crepe maker or on a hot skillet.
Garnish crepes with aspargus and then serve with baked potato or steamed brown rice and a nice salad and white wine for beverage.
Author's Comments
It is from my High School Days and my 10th grade teacher Mr. Bender taught a crepe making class and we made dessert crepes and chicken crepes. I have since then changed the recipe for my liking and better flavor.
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