Main Dishes |
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Chicken Crepes Elegante - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Drain asparagus, reserve 1/4-cup liquid. Combine liquid, gravy mix, water, sherry, tarragon, and Lemon 'n Herb. Cook 1 minute. Stir in mayonnaise. Set aside.
Place asparagus and chicken on each crepe. Spoon 1 tablespoon sauce over each. Fold each crepe over and place in a large baking dish. Spoon remaining sauce over all. Bake at 350 degrees for 15 minutes. Sprinkle with cheese, broil until bubbly.
Editor's Note: When reviewing this recipe, the directions call for "Lemon 'n Herb," but that is not on the ingredients list. McCormick makes a "Lemon 'n Herb" seasoning, so that must be it! Unsure of the measurement, use your best judgment.
- 1 can asparagus spears
- 1 package chicken gravy mix
- ¾ cup water
- 1 tablespoon sherry
- ½ teaspoon tarragon
- 1/3 cup mayonnaise
- 8 crepes
- 1 ½ cups chicken -- cooked and slivered
- 3 tablespoons Parmesan cheese -- grated
PREPARATION
Drain asparagus, reserve 1/4-cup liquid. Combine liquid, gravy mix, water, sherry, tarragon, and Lemon 'n Herb. Cook 1 minute. Stir in mayonnaise. Set aside.
Place asparagus and chicken on each crepe. Spoon 1 tablespoon sauce over each. Fold each crepe over and place in a large baking dish. Spoon remaining sauce over all. Bake at 350 degrees for 15 minutes. Sprinkle with cheese, broil until bubbly.
Editor's Note: When reviewing this recipe, the directions call for "Lemon 'n Herb," but that is not on the ingredients list. McCormick makes a "Lemon 'n Herb" seasoning, so that must be it! Unsure of the measurement, use your best judgment.