Chicken Marsala Mousse Crepes with cream sauce
crepes see my "crepes - for sweet and savory applications" recipe
boneless, skinless chicken breasts chopped
mushrooms, fresh - cooked reserve liquid ( use 1/2 for mousse 1/2 for sauce use all liquid for sauce)
In food processor add chicken breast and egg white process till smooth
Add 1/4 cup cream, process, add 1/4 cup of marsala process add remaining cream process, add mushrooms, salt and pepper. Process till mushrooms are chopped but still visible.
Place chicken mousse mix in center of crepe, fold bottom edge to cover mousse, fold in left and right side then roll.
Place in a lightly oiled baking dish seam side down and place in a 400F oven for 30 min.
To make sauce, saute shallots till translucent, deglaze pan with marsala wine.
Add in mushrooms, reserved cooking liquid and cream.
Cook over medium heat till reduced by half.
To plate place two filled crepes on a plate and spoon cream sauce over, garnish with a small sprig of parsley.