This is a variation on our recipe for Mock Chicken with Dijon-Cognac Cream Sauce. Here, instead of serving the sauce atop a mock chicken breast, we dice up the mock chicken, mix it with the sauce, and wrap it in savory homemade crepes.
Making the crepes ahead of time helps this dish come together surprisingly quickly and easily.
RECIPE:
2 mock chicken breast portions or 2 servings of unbreaded mock chicken patties or strips, thawed if frozen, cut into bite-size pieces
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
4 Basic Skillet Crepe Shells
1/2 tablespoon chopped fresh parsley
Preheat oven to 350 degrees Fahrenheit.
Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.
In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the “chicken” from the skillet and set aside.
Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.
Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.
Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.
In a baking dish or pan, fill the crepes with "chicken" mixture. Fold each side over to enclose the filling.
Cover and bake for 10-15 minutes, until the crepe filling is bubbly.
Transfer to serving plates and sprinkle with the parsley.
-- 2 servings (2 crepes per serving)
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