Chicken Mushroom Crepes Florentine
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 423.6
- Total Fat: 24.7 g
- Cholesterol: 108.3 mg
- Sodium: 972.4 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 2.2 g
- Protein: 27.8 g
View full nutritional breakdown of Chicken Mushroom Crepes Florentine calories by ingredient
Introduction
A lower carb option for having a sophisticated European-style dinner that even the kids will love! A lower carb option for having a sophisticated European-style dinner that even the kids will love!Number of Servings: 6
Ingredients
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4 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
3 clove Garlic
1 can (10.75 oz) Cream of Chicken Soup
1 cup, pieces or slices Mushrooms, fresh
2 oz Cheddar Cheese
2 oz Swiss Cheese
1 package (10 oz) Spinach, fresh
.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tbsp Butter, salted
2 tbsp Kirkland Parmesan Reggiano (by HAPPYHOLBROOK)
6 serving Naked Crepini Crepes
Tips
This recipe works extremely well with left-over rotisserie chicken that you can buy at the grocery store or Costco. If you are using the precooked chicken, skip the part about browning the chicken and simply add it in once the garlic and mushrooms have been sautéed.
Directions
• Sauté chicken, garlic, and mushrooms in butter until the chicken is golden brown.
• Pour in milk and cream of chicken, stirring to mix well.
• Reduce to low heat and bring to a simmer.
• After simmer, cheese, continuing to stir until it is completely melted.
• Salt and pepper to taste.
• Continue to simmer until the sauce is reduced.
• Add in the spinach until it is just wilted.
• Once the filling is ready, pour about 3/4 cup of chicken on each crepe on the center. Wrap each side, then top lightly with Parmesan cheese.
Serving Size: Makes 6 crepes
Number of Servings: 6
Recipe submitted by SparkPeople user SHAWNDYK.
• Pour in milk and cream of chicken, stirring to mix well.
• Reduce to low heat and bring to a simmer.
• After simmer, cheese, continuing to stir until it is completely melted.
• Salt and pepper to taste.
• Continue to simmer until the sauce is reduced.
• Add in the spinach until it is just wilted.
• Once the filling is ready, pour about 3/4 cup of chicken on each crepe on the center. Wrap each side, then top lightly with Parmesan cheese.
Serving Size: Makes 6 crepes
Number of Servings: 6
Recipe submitted by SparkPeople user SHAWNDYK.