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Savory Chicken and Mushroom Crepe Filling
Savory Chicken and Mushroom Crepe Filling

Before you jump to Savory Chicken and Mushroom Crepe Filling recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Many of us have been trained to believe that comfort foods are not good and should be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this is true. At times, comfort foods can be utterly nourishing and good for us to consume. Several foods honestly do raise your mood when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

If you would like to overcome depression, try eating some cold water fish. Cold water fish like tuna, trout and wild salmon are high in DHA and omega-3 fats. Omega-3 fatty acids and DHA are two things that improve the quality and the function of your brain’s grey matter. It’s the truth: eating tuna fish sandwiches can really help you fight your depression.

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to savory chicken and mushroom crepe filling recipe. To make savory chicken and mushroom crepe filling you only need 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Savory Chicken and Mushroom Crepe Filling:
  1. Take 2 tbls oil
  2. Use 1/2 cp portabella mushrooms (or baby bellas), sliced
  3. You need 1/2 cp white cap mushrooms, sliced
  4. Take 1 chicken thigh, cooked and cubed
  5. Take to taste salt and pepper,
  6. You need 1 recipe simple white sauce - recipe follows
  7. Get 1/4 cp flour or 1/8 cp corn starch
  8. Provide 1 cp chicken stock
  9. Prepare 1 cp milk
Instructions to make Savory Chicken and Mushroom Crepe Filling:
  1. Heat the oil in a large skillet or frying pan. Add the mushrooms to the hot oil, sprinkle lightly with salt. Saute the mushrooms for about 5 mins.
  2. Add the cooked, cubed chicken. Lightly salt and pepper, and heat for about 1-2 mins. Remove from heat, cover and set aside, while you make the sauce.
  3. Mix the corn starch with the stock, until dissolved and smooth. Heat until it starts to thicken. Slowly add the milk. Bring to a boil. Turn down heat and simmer for about a minute or two - nice thing about corn starch, can't taste it like flour.
  4. Add some of the sauce to the mushroom/chicken mix. Heat up a little to serving temp.
  5. Place some of the mix on the crepe and roll-up. Pour some over the top if you like.

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