SHERRIED MUSHROOMS AND CHICKEN CREPES
Steps:
- melt butter and saute mushrooms and onions 5 min. Blend in flour to form a roux, cook 2 min over low heat. Add milk, bullion, salt, and pepper. Cook and stir over low heat until thick. Stir in cream and sherry. Remove one cup sauce and keep warm. Spread a couple of tablespoons into each crepe, add chicken and parsley, roll crepes and place in casserole dish. Spread remaining sauce on top. Bake at 350 until hot, about 20 minutes.
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