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Add a photoServings: 6
Ingredients
- 6 lb Chicken
- 1 x Rib celery
- 1 x Bay leqf
- 4 x Shallots
- 1 x Carrot sliced
- 3 Tbsp. Butter
- 4 Tbsp. Flour
- 1 1/2 c. Chicken broth
- 2 c. Mushrooms sliced
- 2 x Egg yolks
- 1/2 c. Heavy cream Salt and pepper to taste
- 1/2 Tbsp. Sweet basil
- 6 x Crepes large
- 1 Tbsp. Parmesan cheese Paprika
Directions
- 1. Cover chicken and vegetables with water and cook till chicklen is tender.
- 2. Remove chicken, strain stock through folded cheesecloth and reserve.
- Bone and dice chicken
- 3. Make a roux with the butter and flour, add in the chicken broth and cook till thicken.
- 4. Whisk cream and Large eggs togrther; temper with a little of the sauce then add in it to sauce. Add in seasonings
- 5. Fold chicken and mushrooms into half of the sauce.
- 6. Place 1 c. of mix on each crepe, roll and place in a baking dish.
- 7. Cover with remaining sauce, sprinkle with cheese and paprika to color.
- 8. Bake at 350F for 15 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 6 servings | |
| Calories 757 | |
| Calories from Fat 472 | 62% |
| Total Fat 52.45g | 66% |
| Saturated Fat 16.99g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 398mg | 17% |
| Potassium 758mg | 22% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.93g | 1% |
| Protein 59.57g | 95% |
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