Normandy Inspired Chicken & Mushroom Crepe Filling


1 whole chicken breast (2 sides) from 4 lb chicken or equivalent

4 shallots, chopped

1 large Fuji apple, peeled, cored, chopped

8 oz baby bella mushrooms, chopped

2 TB butter

1 TB oil

4 TB flour

¼ Cup brandy or Calvados

½ cup chicken broth

½ cup milk



  1. Heat oil and melt butter in large skillet.
  2. Cut chicken into small square chunks. Lightly brown chicken in butter.
  3. Add shallot, stir to distribute evenly and wilt.
  4. Add apple pieces, stir to distribute evenly and wilt.
  5. Add mushrooms, cook until they start to give off their juices.
  6. Sprinkle flour over everything, stir well to incorporate and cook 2 minutes.
  7. Deglaze pan with brandy
  8. Slowly add chicken broth while stirring and bring back to boil to reduce.
  9. Add milk (use cream for extra richness) while stirring to incorporate.
  10. Season with salt and pepper to taste.
  11. Keep warm over low flame until ready to stuff into a crepe.
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