Chicken Crepes Recipe
with Marsala Wine Sauce
Do you like the sweet flavor of Chicken Marsala? Do you need a quick dinner idea? If so, you'll want to to try our chicken crepes recipe with marsala wine sauce. Using boneless chicken tenders, you can have this show-stopping main dish on the table in just 45 minutes.
- 2 pounds of boneless breast chicken tenders (about 16 pieces)
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- 2 garlic cloves, minced
- 3 cups fresh mushrooms, sliced
- 2 shallots, diced
- 1 tablespoon fresh thyme leaves, chopped
- 1½ cups Marsala wine
- 1½ cups chicken broth (divided)
- 1 tablespoon of cornstarch
- 1 tsp of salt
- ½ tsp of black pepper
- 8 basic crepes
Melt olive oil and butter in a large skillet over medium high heat. Sauté chicken tenders until golden brown (about 5 minutes on each side). Remove chicken from pan and set aside. In the same pan, sauté mushrooms and shallots until the mushrooms are caramelized and shallots are translucent. Add garlic and thyme, stir to combine, and cook for an additional minute. Add salt and black pepper. Deglaze the pan with the wine and one cup of chicken broth. Combine the remaining ½ cup of broth with the cornstarch in a small bowl. Add to pan and bring to a boil. Reduce heat to low and simmer until sauce thickens, about two minutes. Add chicken back to pan and cover. Cook for 15 minutes longer, stirring occasionally. Meanwhile, if you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed. Assemble crepes: Lay first crepe on the serving dish. Put two chicken tenders inside the crepe, along with 2 tablespoons of mushrooms and sauce. Roll up and drizzle with one tablespoon of sauce. Repeat with remaining crepes. Garnish with fresh parsley and serve immediately. Yield: 8 servings (1 crepe roll each) or 4 servings (2 crepe rolls each).
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