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


crepes see my "crepes - for sweet and savory applications" recipe
boneless, skinless chicken breasts chopped
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
1/4 can(s)
marsala wine
1 c
heavy cream

How to Make Chicken Marsala Mousse Crepes with cream sauce


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