Creamy Dijon Chicken and Mushroom Crepes
Creamy chicken and mushroom crêpes seasoned with dijon mustard, tarragon, and chives are perfect for an elegant lunch or dinner.
Servings: 4
Calories: 406kcal
Ingredients
- 1 tablespoon olive oil
- 8 ounces button mushrooms
- ½ cup heavy cream
- 1 tablespoon dijon mustard
- ½ teaspoon dried tarragon or 1 teaspoon fresh tarragon, chopped
- 1 teaspoon chopped chives plus more for garnish
- 2 cups cooked chicken cubed or shredded
- kosher salt
- freshly ground black pepper
- 4 crêpes
Instructions
- First, prep the mushrooms. Wipe clean with a damp paper towel, then stem and quarter them.
- Preheat oven to 375 degrees.
- Heat oil in medium nonstick skillet over medium-high heat.
- Add mushrooms, season lightly with salt and pepper, and sauté for 8-10 minutes until they lose their moisture and brown lightly. Remove from pan.
- Add cream, mustard, and herbs to the hot pan, and cook gently for 3-4 minutes over medium heat, until sauce has thickened slightly.
- Add chicken and mushrooms to the sauce, and season with salt and pepper to taste.
- Put ⅔ cup of filling onto one side of each crêpe, then fold over the empty side, and fold again.
- Arrange the filled crêpes on a baking dish and bake for 5-10 minutes to heat throughout. (You can also microwave the crêpes at this point to save time.)
- Garnish with more chopped chives, if desired.
Notes
Serve with a green salad for a light lunch or dinner! Note: I listed the servings as 2-4, because it depends whether you will serve 1 crêpe per person, with a side, or 2 per person.
Nutrition
Calories: 406kcal | Carbohydrates: 15g | Protein: 22g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 421mg | Fiber: 2g | Sugar: 2g
