This recipe is easy yet very elegant! It's even easier if your husband makes the crepes for you. Make sure to eat these slowly as they will hit your stomach with a thud - they are incredibly rich but oh so very yummy.
1 (6-8 oz.) can sliced mushrooms
4 tbsp. butter
1/3 c. finely chopped onions
4 tbsp. flour
2 c. milk
2 chicken bouillon cubes
1/4 tsp. salt
1/8 tsp. ground white pepper
1/2 c. dairy sour cream
3 tbsp. dry sherry
2 c. boned, cooked chicken, cut in chunks
3 tbsp. finely chopped parsley, divided
Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms. In a large skillet, melt butter. Add mushrooms and onions; saute 5 minutes. Blend in flour, cook and stir over low heat for 2 minutes. Add milk, bouillon cubes, salt and white pepper. Cook and stir over low heat until mixture is thickened. Stir in sour cream and sherry. Remove 1 cup of the sauce; keep warm. To remaining sauce add chicken and 2 tablespoons of the parsley. Heat just until hot. Heat crepes, tightly covered, in a preheated moderate oven, 350 degrees for 10 minutes. Place about 1/4 cup mushroom-chicken mixture on each crepe; roll up. Place two filled crepes on each plate. Spoon about 2 tablespoons of the reserved sauce over each portion. Sprinkle with remaining parsley. Serve immediately. Makes 12 crepes, 6 servings.