Zutaten für Curried Chicken Breast Crepes
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Zubereitung von Curried Chicken Breast Crepes
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped celery. Sauté until the onion is translucent, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon curry powder.
- Add 1/4 cup all-purpose flour to the skillet and cook, stirring constantly, for 1 minute.
- Continue cooking, stirring constantly, until the mixture bubbles and thickens slightly, about 2 minutes.
- Remove the skillet from the heat and stir in 2 tablespoons dry sherry.
- Gradually whisk in 2 cups milk and 1 cup chicken broth until smooth.
- Return the skillet to low heat and simmer, stirring occasionally, until the sauce is smooth and thick, about 5-7 minutes.
- Pour half of the sauce into a separate bowl. Add 2 cups cooked and shredded chicken breast to the bowl and stir to coat.
- Divide the chicken mixture evenly among 10 crepes. Fold each crepe in half or into thirds. Arrange the crepes side by side in a shallow baking dish.
- Pour the remaining sauce evenly over the crepes. Sprinkle with 1/4 cup grated Parmesan cheese.
- Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
3g
Fat
50g
Carbs
3g
