Recipe for Chix

In: Business and Management

Submitted By jpotts
Words 732
Pages 3
2/7/2014

Print Chicken Crepes with Asparagus and Mushrooms Recipe | Epicurious.com

Chicken Crepes with Asparagus and Mushrooms
Gourmet | June 2001

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yield:

active time: total time: 2 1/4 hr

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Makes 8 (brunch main course) servings 2 hr

ingredients
For filling 3/4 stick (6 tablespoons) unsalted butter 1/4 cup all-purpose flour 1 1/4 cups whole milk 1 1/4 cups chicken broth 1/4 cup chopped shallot 1/2 cup chopped mushrooms 2 cups finely chopped cooked chicken (9 oz) 3 tablespoons medium-dry Sherry 1 lb thin asparagus, trimmed

For crêpes 3/4 cup all-purpose flour 1/2 teaspoon salt Pinch of freshly grated nutmeg 1 1/4 cups whole milk 1 whole large egg 1 large egg yolk 1 tablespoon unsalted butter, melted

For topping 1 large egg yolk

http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Crepes-with-Asparagus-and-Mushrooms-105117?

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2/7/2014

Print Chicken Crepes with Asparagus and Mushrooms Recipe | Epicurious.com

5 tablespoons chilled heavy cream 1 tablespoon unsalted butter

Special equipment: a 3-quart flameproof ceramic or enameled shallow baking dish

preparation
Make filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping. Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry. Cut tips from asparagus and…...

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