Brandied Chicken Recipe
Ingredients
| Shallots | 2 Small, finely chopped | |
| Mushrooms | 1/2 pound, sliced | |
| Butter | 2 Tablespoon | |
| Brandy | 2 Tablespoon | |
| White wine | 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Chicken bouillon cubes | 2 , crushed | |
| Boiling water | 1 Cup (16 tbs) | |
| Cooked chicken | 2 Cup (16 tbs), cubed | |
| 12 crepes | ||
Directions
Saute shallots and mushrooms in butter until tender.
Add the brandy and wine.
Simmer until a liquid is reduced to half.
Stir in tomato paste, bouillon and water.
Simmer the sauce to reduce it by about a third.
Add the chicken.
Fill each crepe with about 1/4 cup filling.
Roil up or fold.
Serve immediately.
Add the brandy and wine.
Simmer until a liquid is reduced to half.
Stir in tomato paste, bouillon and water.
Simmer the sauce to reduce it by about a third.
Add the chicken.
Fill each crepe with about 1/4 cup filling.
Roil up or fold.
Serve immediately.
Chef
