I was reading a book on my Kindle the other day titled “Secret Sister” by Emelle Gamble and in the story, the subjects are dining in restaurant and eating Creamy Chicken and Mushroom Crepes. I thought that sounded like a wonderful dish mainly because it included the words “creamy” and “chicken” and “crepes” so I googled it. I found a recipe
“Crepes with Creamy Chicken and Mushroom Filling“. It sounded delicious and I had all the ingredients on hand with the exception of fresh mushrooms so I decided to try it. After some thought, I decided that although I love crepes, that sounded like way too much work for Sunday afternoon so I decided to omit the crepes. I adapted the recipe to suit my way of cooking which generally means to dirty as few dishes as possible.
2 chicken breasts sliced lengthwise into strips (the thickness of the strips will determine the cooking time)
3 Tbl butter (or margarine)
Fresh Mushrooms (I used a 10 oz. carton)
2 Tbl flour
1 1/2 cups milk
1/4 tsp nutmeg
1/2 cup grated Parmesan cheese
1/4 to 1/2 chicken bouillon cube
Salt to taste
In a skillet, saute sliced chicken breasts in butter for about 2-3 minutes per side then add sliced mushrooms. Continue cooking over medium heat until mushrooms are soft. Remove chicken and mushrooms to a platter and drain* about half the liquid from the pan. Place pan back on burner and add the flour and cook about one minute to form a roux. Pour milk into hot roux and continue cooking until the milk thickens. Add nutmeg, parmesan cheese and bouillon and mix together. (If the sauce is too thick, add a little more milk to make a gravy-like consistency). Return chicken and mushrooms to pan and toss to coat chicken.
Serve with rice or noodles or stuffing, your choice. This was so good!
*Ever wonder why you have to drain your chicken now after cooking? It’s because most chicken comes packaged with 10-15% water.