Chicken Marsala Mousse Crepes with cream sauce

Malinda Coletta


A Chicken Marsala inspired mousse stuffed in a creap coved in a cream sauce of mushrooms and marsala!


★★★★★ 1 vote



  • 8
    crepes see my "crepes - for sweet and savory applications" recipe
  • 2
    boneless, skinless chicken breasts chopped
  • 1
    egg white
  • 1/4 c
    marsala wine
  • 1/2 c
    heavy cream
  • 1 pkg
    mushrooms, fresh - cooked reserve liquid ( use 1/2 for mousse 1/2 for sauce use all liquid for sauce)
  • ·
    salt and pepper
  • ·
    sauce recipe
  • 2
  • 1/4 can(s)
    marsala wine
  • 1 c
    heavy cream

How to Make Chicken Marsala Mousse Crepes with cream sauce


  1. In food processor add chicken breast and egg white process till smooth
  2. 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.
  3. Place chicken mousse mix in center of crepe, fold bottom edge to cover mousse, fold in left and right side then roll.
  4. Place in a lightly oiled baking dish seam side down and place in a 400F oven for 30 min.
  5. To make sauce, saute shallots till translucent, deglaze pan with marsala wine.
  6. Add in mushrooms, reserved cooking liquid and cream.
  7. Cook over medium heat till reduced by half.
  8. To plate place two filled crepes on a plate and spoon cream sauce over, garnish with a small sprig of parsley.

Printable Recipe Card

About Chicken Marsala Mousse Crepes with cream sauce

Course/Dish: Chicken
Regional Style: Italian

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