Title: Emilie's Lemony Chicken Crepes
Categories: Poultry Brunch
Yield: 6 Servings
| 1 | pk | Deboned chicken breasts |
| 1 | tb | Lemon oil |
| 2 | ts | Lemon pepper |
| 1 | cn | Cream of chicken soup |
| 1 | cn | Plain yogurt 8 oz |
| 1 | cn | Cream of mushroom soup |
| 1 | sm | Onion chopped |
| 2 | tb | Minced garlic |
| 1 | ts | Italian seasoning |
| | | Salt and peper to taste |
| 1 | pk | Chinese lemon chicken sauce |
| | | Mix |
| 1/2 | c | Water |
Chicken mix. Saute chicken quickly in oil to sear.Add lemon pepper.
Add 1 cup dry whitewine and simmer until chicken is done. Take chicken out
of pan and chop. Add onion and garlic to pan and simmer until onion is
clear, adding more wine if necessary. Add to chicken. Pour can of cream of
chicken soup on chicken mixture and add 1 can ful of yogurt. Stir and
reheat gently. Sauce: Heat one can cream of mushroom soup, with package of
Chinese lemon chicken sauce mix ( available at Oriental food stores ) Add
1/2 cup of water and simmer gently with seasonings to your taste. I
probably used more garlic and more Italian seasoning. Fill crepes with
chicken mixture. Pour sauce over and bake at 350 for about 15 - 20 minutes
until sauce bubbles Rwsmm05a Emilie By fatfree-request@fatfree.com on Jun
16, 1997