Tags
brunch, chicken, crêpes, cuisine, dinner, easy recipe, food, foodie, French, gourmet, lunch, postaday2011, quick & easy, quick recipe, recipe, sauce, tarragon
Crêpes are a versatile food. They can be hearty enough for dinner, light enough for lunch, sweet enough for dessert and delicious enough for brunch. Crêpes are also a great way to use up leftover chicken or veggies in your fridge. I make a large stack of crêpes one day and freeze them for the month… Last night I made these tasty Chicken & Tarragon Crêpes.
Chicken Crêpes with Tarragon Champagne Sauce
Ingredients:
4 crêpes, 2 cooked chicken breasts (Mine are leftover from another meal where I marinated and grilled them), 1 c. heavy cream, 1 c. champagne, 2 Tbsp. butter, 1 shallot (minced), 1 Tbsp. tarragon, 2 tsp. Dijon mustard (optional), fresh cracked black pepper, fresh ground sea salt
Directions:
Cut chicken into pieces and set aside. Brown shallots in butter, add chicken to pan and warm. Remove chicken. Pour champagne, Dijon and tarragon to pan, allow to simmer. Add cream, salt and pepper and simmer. Slowly add flour, whisking constantly. Allow sauce to thicken. Add chicken back to sauce. Warm crêpes in oven for a few minutes. Divide chicken mixture between crêpes and top with remaining sauce. Serve hot!
I loved how this sauce turned out, I was picturing it drizzled over pasta or salmon, Hubster was envisioning it over a burger…
What is your favorite herb to use when cooking?
Young Wifey's Blog 
I love savoury crepes – sadly though, we don’t have them that often – think I need to change that.;-)
Oh, favourite herb – that is a tough one – I have too many favourite to chose just one.
🙂 Mandy
I have several also!
I shouldn’t read this before lunch, your blog always makes me so hungry. 🙂
Awe thanks. Have a small snack!
oohh..the addition of champagne makes this sound so decadent! I am definitely hungry now!
It is… You should try it sometime…
Oooh I’ve never tried crepes that weren’t sweet. This looks great, though!
Thank you!
Champagne in cooking mid-week…how decadent! My favourite herb is basil – it’s so versatile.
Thanks for stopping by. I freeze wine and champagne into ice cubes and keep them in my freezer so I can cook with wine/champagne anytime!
Oooh looks very yummy! The sauce sounds delicious, looove champagne 🙂 And my favorite herbs are thyme and rosemary. I practically use them both in anything and everything!
Thank you. Yum!
That looks delicious! i love all types of herbs! but i think rosemary might top the list!
Thank you! 🙂
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Wow, how decadent!
Thanks!
That is to die for!!!!
Glad you’re intrigued!
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