Serves 4
4 boneless, skinless chicken breasts diced
2 cups sliced button or portobello mushrooms
3 garlic cloves, minced
3 tablespoons all-purpose flour
¼ cup clarified butter
2 tablespoon chopped tarragon
¼ cup sweet sherry or marsala
1 cup chicken stock
1 cup heavy cream
Method of Prep:
Prepare crepes ahead of time. In a large skillet, sear chicken in clarified butter. Cook chicken halfway, about 2 minutes. Remove chicken from skillet and set aside. In the same skillet, add mushrooms to clarified butter and cook until brown. Add garlic and flour and stir to form a roux. Deglaze with sherry and cook alcohol off. Add stock and cream. Cook over medium heat until thick. Add chicken back to the pan. Cook chicken until internal temperature of 165 degrees. Finish sauce with tarragon and season to taste. Fill crepes and serve immediately.
Crepe Batter
Yield 15 crepes
3 whole eggs
3 egg yolks
3 fl ounces water
9 fl ounces milk
1/3 cup sugar
½ tsp salt
1 1/3 cup flour
5 Tablespoons melted butter
Method of prep:
Whisk together eggs, yolks, water and milk. Add the sugar, salt and flour; whisk together. Stir in melted butter, cover and set aside for at least 1 hour.
Heat a non-stick pan and add clarified butter or cooking spray. Ladle enough batter to cover the bottom of the pan. When batter becomes dry looking, flip crepe with a straight spatula. Cook second side briefly. Set crepes aside until needed.