Creamy chicken, Ham and mushroom crepe filling

By jacarroll4

Ingredients

• 12 crepes
• 6 tbls butter
• 1/4 cup flour
• 2 cups chicken stock
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups heavy cream
• 1 tbls milk
• 1 lb boneless chicken breast, cut into 1/2 inch pieces
• 1/2 cup chopped shallots
• 1 1/2 tsp minced garlic
• 8 oz mushrooms, roughly chopped
• 1/4 lb ham, chopped
• 1 tbls green onions
• 1 cup grated gruyere cheese
• 3/4 cup grated parmesan

Details

Servings 6

Preparation

Step 1

Melt 4tbls of butter over medium heat, add flour and cook, stirring constantly 2-3 minutes. Add hot stock and continue whisking to incorporate. Bring to a simmer and cook until thick. Add salt and pepper. Slowly whisk in cream and cook until thickened. Remove from heat and film the top to prevent skin from forming.

Heat 2 tbls butter. Add diced chicken and cook until lightly browned (4 mins). Remove with a slotted spoon. To the pan juices, add shallots and garlic and saute for 1 minute. Add mushrooms, salt and pepper for 3-4 more minutes. Add ham and cook for another minute. Add sherry and bring to a boil. Add green onion and return chicken to skillet. Reduce heat to low and stir in 1 cup of cream sauce to bind and thicken. Remove from heat and cool.

Spoon 3 tbls of chicken filling into each crepe and roll up. Place seam side down in baking dish.

To remaining cream sauce add gruyere. Spoon sauce over crepes and bake at 400 for 15-20 minutes. Remove from oven and top with parmesan.