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


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.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian