YOUR SOLIN GENERATED RECIPE
Creamy Herb Chicken and Mushroom Crepes
Sautéed mushrooms and tender chicken breast folded into light, savory crepes and finished with a silky, herb-infused cream sauce.
INGREDIENTS
2 large eggs
2 tbsp almond flour
2 tbsp unsweetened almond milk
4 oz chicken breast
1 cup mushrooms
2 tbsp non-fat Greek yogurt
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh thyme
1 clove garlic
PREPARATION
In a small bowl, whisk the eggs, almond flour, and almond milk until the batter is completely smooth and velvety.
Heat a small non-stick skillet over medium-low heat and lightly coat with a drop of the olive oil.
Pour half of the batter into the pan, swirling to coat the bottom, and cook for about 2 minutes per side until lightly golden.
In a separate skillet, sauté the sliced mushrooms and minced garlic in the remaining olive oil until they are tender and fragrant.
Stir the cooked shredded chicken, Greek yogurt, fresh thyme, sea salt, and black pepper into the mushroom skillet, heating until the mixture is creamy.
Spoon the chicken and mushroom filling into the center of each crepe, fold or roll them tightly, and serve immediately.