Chicken, Mushroom &
with DHC White Wine Garlic Sauce
Ingredients (serves 8)
3/4 cup flour, sifted
1/2 teaspoon salt
3 eggs, room temperature
1 cup milk, warmed
4 tablespoons butter, melted
1/2 teaspoon Núñez de Prado Extra Virgin Olive Oil
1 tablespoon butter
1 cup water
1 package White Garlic Sauce
1 tablespoon Núñez de Prado Extra Virgin Olive Oil
1/2 small onion, thinly sliced
1/2 pound mushrooms, sliced
6 cups fresh spinach
2 cups cooked chicken, shredded
In a bowl, stir together the flour and salt. Whisk in eggs until well combined, followed by milk and butter. Let batter rest 20 minutes. Heat a nonstick crepe pan or small skillet until hot. Add oil. Pour 1/4 cup of batter into pan and swirl to cover the bottom. Cook until batter is set and lightly browned. Turn crepe and cook the other side. Continue making crepes and stack onto a plate. Cover to keep warm.
In a small saucepan, bring butter and water to a
boil. Whisk in White Wine Garlic Sauce packet
contents. Reduce heat and simmer for 3 minutes.
Cover to keep warm.
In a large skillet, heat the olive oil and add the
onion. Cook until softened. Add mushrooms and
cook until lightly browned. Add spinach and cover
the pan until wilted. Add chicken and stir to
combine. Stir in the prepared sauce.
Place an eighth of the filling onto each crepe and
fold into quarters, (or roll into cylinders) if desired.
Serve 1 crepe per person for an appetizer or light
brunch or two crepes per person for a main course