'Ready-made crepes', 2 boneless chicken breasts (500g) cooked in water and salt, diced
2 tablespoons of butter
3 tablespoons of all-purpose flour
1 and 3/4 cups of chicken broth
3/4 cup of heavy cream
Salt and black pepper, to taste
Paprika and nutmeg, to taste
1/2 teaspoon of dried thyme
3 tablespoons of chopped fresh parsley
'Ready-made crepes', 2 boneless chicken breasts (500g) cooked in water and salt, diced
2 tablespoons of butter
3 tablespoons of all-purpose flour
1 and 3/4 cups of chicken broth
3/4 cup of heavy cream
Salt and black pepper, to taste
Paprika and nutmeg, to taste
1/2 teaspoon of dried thyme
3 tablespoons of chopped fresh parsley
Place the diced chicken in a saucepan and set aside
In another saucepan, melt the butter, then whisk in the flour, stirring constantly until it starts to brown and the mixture is smooth
Gradually add the chicken broth, continuing to stir with a wooden spoon
Add the heavy cream, salt, black pepper, paprika, nutmeg, and thyme, stirring well
Remove from heat and let cool slightly
Use half of this sauce in the saucepan with the chicken, stirring until warmed through
Set the remaining sauce aside
Assemble the crepes by distributing the filling among them, rolling them up, and placing them on a baking dish
Warm the reserved sauce and spread it over the top
Dust with chopped parsley
Yield: 8 units
Calories per unit: 265.
