Ingredients
1/4 cup butter, cubed1/2 pound sliced fresh mushrooms1/4 cup finely chopped onion1/4 cup all-purpose flour2 cups 2% milk2 teaspoons chicken bouillon granules1/2 teaspoon Italian seasoning1/4 teaspoon pepper1/2 cup sour cream3 tablespoons sherry or chicken broth2 cups finely chopped cooked chicken2 tablespoons minced fresh parsley, divided15 prepared crepes (9 inches)Additional sour cream, optional
Preparation
In a large skillet over medium-high heat, melt butter. Add mushrooms and onion; saute until tender. Sprinkle with flour; stir until blended. Gradually add milk. Stir in the bouillon, Italian seasoning and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and sherry. Remove 1 cup sauce; set aside. Stir chicken and 1 tablespoon parsley into remaining mixture; heat through.
Spread 3 tablespoons filling down the center of each crepe; roll up. Drizzle reserved sauce over the top. Sprinkle with remaining parsley. Serve with additional sour cream if desired.
