Ingredients:
1 lb chicken breasts ( apr. 3-4)
2 (14 ounce) cans chicken broth
1 tablespoon shallots, minced ( 1/2 Tbs dried minced shallots)
1 pinch sea salt
1 pinch fresh black pepper
8 ounces baby portabella mushrooms, sliced ( or Cremini)
2 -3 garlic cloves, pressed
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
1 1/4 cups chicken broth ( reserved)
1/2-1 teaspoon instant minced garlic
2 (8 ounce) bags sharp cheddar cheese, Finely shredded ( extra cheesy ~ 3-4 bags!!)
10 -12 crepes
Directions:
In med. sauce pan combine chicken broth shallot, salt, pepper & chicken and simmer till chicken is cooked through. When done, remove chicken with tongs and reserve the broth. Chop or dice chicken and set aside.
Saute garlic with olive oil over med high heat till fragrant 2-3 minutes. Add mushrooms and continue to saute till soft 5-6 min(Do not over cook or you’ll lose a lot of flavor). Remove from heat and set aside.
In large pot melt butter over med high heat. Add chicken and mushrooms and mix well. Let flavors blend for 2-3 minute Add flour and coat chicken and mushroom pieces ~ The mix should look a little dry, that’s perfect. Cook another 2-3 minutes.
Add chicken broth reserve. Mix well and bring to a boil. Simmer until nice and thick. Add dried garlic (1/2 – 1 teaspoon to your liking). Once you get to a nice, well blended thickness turn down heat and add the cheese. Blend well. When well mixed spoon into warm crepes. (about 1/2 cup per crepe works out well).
Serve Immediately.
Servings: Serve
Time preparation: 5 min.
Time total: 55 min.