A Chicken Marsala inspired mousse stuffed in a creap coved in a cream sauce of mushrooms and marsala!
Provided by Malinda Coletta @Professorchef
Categories Chicken
Number Of Ingredients 11
Steps:
- In food processor add chicken breast and egg white process till smooth
- Add 1/4 cup cream, process, add 1/4 cup of marsala process add remaining cream process, add mushrooms, salt and pepper. Process till mushrooms are chopped but still visible.
- Place chicken mousse mix in center of crepe, fold bottom edge to cover mousse, fold in left and right side then roll.
- Place in a lightly oiled baking dish seam side down and place in a 400F oven for 30 min.
- To make sauce, saute shallots till translucent, deglaze pan with marsala wine.
- Add in mushrooms, reserved cooking liquid and cream.
- Cook over medium heat till reduced by half.
- To plate place two filled crepes on a plate and spoon cream sauce over, garnish with a small sprig of parsley.
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