Chicken Dijon Crepes Recipes

DIJON CHICKEN WITH GRAPES

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.

CHICKEN AND MUSHROOM CREPES

Steps:

• Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
• Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
• Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
• Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
• Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
• Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CHICKEN BROCCOLI CREPES

Steps:

• In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

CHICKEN DIJON CREPES

Steps:

• 1. For Chicken Dijon: 1. In a large skillet, cook the chicken in butter about 20 minutes or until done. 2. Remove the chicken from the skillet. 3. Stir the flour into the drippings. 4. Add the chicken broth and the cream. 5. Stir and cook until thick. 6. Stir in the Dijon mustard. 7. Cut the chicken into bite size pieces and add to the mixture in the skillet. Heat 10 minutes.
• 2. For crepes: 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
• 3. To assemble: Spoon some of the chicken Dijon onto a crepe. Roll the crepe and place edge side down on the plate. Spoon a little of the Dijon sauce over the filled crepe. Serve and enjoy.

CHICKEN CREPES

Steps:

• Crepes:.
• Mix flour, baking powder and salt.
• Stir in remaining ingredients.
• Beat with electric mixer until smooth.
• Lightly butter small skillet; heat over medium heat until bubbly.
• For each crepe, pour 1/4 cup of the batter into skillet.
• Immediately rotate skillet until thin film of batter covers bottom.
• Cook until light brown, turn, and cook other side until light brown.
• Stack crepes, covering with a towel to prevent drying out while preparing filling.
• Gravy:.
• Heat butter over low heat until melted in a sauce pan.
• Blend in flour and salt.
• Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
• Remove from heat.
• Stir in broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Filling:.
• Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
• Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
• Put about 1/4 cup of mixture on center of each crepe and roll up.
• Place crepes seam side down in a 9x13 baking dish.
• Pour remaining gravy over crepes.
• Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
• Can be frozen before baking, just thaw completely before putting in the oven.
• Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

EASY CHICKEN-STUFFED CREPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
• Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
• Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
• Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

CHICKEN DIVAN CREPES

Steps:

• Over medium heat, melt butter in a small saucepan.
• Stir in flour and cook until bubbly.
• Add chicken broth and Worcestershire sauce; cook, stirring until thickened.
• Add 2 cups grated cheddar cheese and stir in to sauce until melted.
• Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly.
• In a large shallow baking dish, place cooked broccoli and cooked chicken on each crepe.
• Spoon 1 tablespoon sauce over each, and fold crepes over.
• Pour remaining sauce over all.
• Sprinkle with remaining cup of cheese.
• Cover and heat in 350°F oven for 20 to 30 minutes.

DIJON CHICKEN

Steps:

• Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
• In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
• Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.