chicken marsala mousse crepes with cream sauce
A Chicken Marsala inspired mousse stuffed in a creap coved in a cream sauce of mushrooms and marsala!
prep time
cook time
method
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yield
Ingredients
- 8 - crepes see my "crepes - for sweet and savory applications" recipe
- 2 - boneless, skinless chicken breasts chopped
- 1 - egg white
- 1/4 cup marsala wine
- 1/2 cup heavy cream
- 1 package 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 - shallots
- 1/4 can marsala wine
- 1 cup heavy cream
How To Make chicken marsala mousse crepes with cream sauce
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Step 1In food processor add chicken breast and egg white process till smooth
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Step 2Add 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.
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Step 3Place chicken mousse mix in center of crepe, fold bottom edge to cover mousse, fold in left and right side then roll.
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Step 4Place in a lightly oiled baking dish seam side down and place in a 400F oven for 30 min.
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Step 5To make sauce, saute shallots till translucent, deglaze pan with marsala wine.
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Step 6Add in mushrooms, reserved cooking liquid and cream.
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Step 7Cook over medium heat till reduced by half.
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Step 8To plate place two filled crepes on a plate and spoon cream sauce over, garnish with a small sprig of parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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