Brandied Chicken
Prep
1h
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 2 large onions, finely chopped |
| 1/2 pound mushrooms, sliced |
| 2 Tablespoons butter |
| 1/4 cup cider vinegar |
| 2 Tablespoons Brandy (you can substitute extract) |
| 1 1/4 cup water |
| 2 Tablespoons tomato paste |
| 3 cubes chicken bullion, crushed |
| 3 cups chicken, cubed and cooked |
Crepes:
| 1 cup all-purpose flour |
| 2 large eggs |
| 1/2 cup milk |
| 1/2 cup water |
| 1/4 teaspoon salt |
| 2 Tablespoons butter, melted |
Brandied Chicken Directions
- Sauté onions and mushrooms in the butter until tender. Add brandy and vinegar. Simmer until liquid is reduced to half. Stir in tomato case, Bouillon cubes add chicken. Fill each crepe with about 1/4 cup and roll or fold to serve
- For the crepes: put all ingredients for crepe batter in blender and blend until smooth. wee oil a griddle or crepe pan and pour about 1/4 cup of the batter on the pan. Tilt the pan until batter covers the bottom.
- Cook until the crepe is golden brown (about 2 minutes). flip to other side and remove when golden brown.
Notes
