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1 Package prepared crepes
2 Chicken breasts; cooked and cubed
1 medium onion; chopped
1 clove garlic; pressed
½ cup sliced mushrooms
1 tablespoon butter
½ cup frozen peas
½ cup chicken broth
1 can cream of chicken soup
2 tablespoons dry sherry (optional)
½ cup sour cream
Sauté onions, garlic and mushrooms in butter over medium heat until tender, about 7 minutes.
Add remaining ingredients and cook until mixture is thickened, about 10 minutes.
Spoon chicken mixture into crepes, rolling them to conceal the seam on the bottom.
Spoon a small amount of the mixture over the top and serve.
Recipe compliments of Lorie Fangio
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