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Marsala Chicken Crepes
Ingredients
-
2
teaspoons cooking oil
-
2
medium red sweet peppers, cut into thin strips
-
12
ounces boneless chicken breast, cut into thin strips
-
1
teaspoon dried coriander seed, crushed
-
1/4
teaspoon fresh ground pepper
-
1/8
teaspoon salt
-
1/2
cup marsala
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1
teaspoon cornstarch
-
1
tablespoon cold water
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1
teaspoon grated fresh ginger
-
1
recipe Basic Crepes (see www.bhg.com) for 8 6-inch crepes
Directions
1. Heat cooking oil over medium-high heat in a large nonstick skillet. Cook red sweet pepper strips for 3 minutes or until crisp-tender and charred slightly on one side; do not stir. Add chicken, coriander seed, ground pepper, and salt; cook and stir 2 minutes more.
2. Add marsala; reduce heat. Cook, uncovered, for 3 minutes more or until chicken is cooked through.
3. Stir together cornstarch and cold water in a small bowl until smooth. Stir cornstarch mixture and ginger into chicken mixture. Cook and stir 3 to 5 minutes more or until sauce thickens.
4. Spoon chicken mixture into crepes using a slotted spoon. Roll or fold as desired. Drizzle remaining sauce over crepes. Makes 4 servings.
Nutrition Facts
(Marsala Chicken Crepes)
- Servings Per Recipe 4,
- Calories 285,
- Protein (gm) 24,
- Carbohydrate (gm) 24,
- Fat, total (gm) 6,
- Cholesterol (mg) 84,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 3304,
- Vitamin C (mg) 96,
- Folate (µg) 20,
- Sodium (mg) 167,
- Calcium (DV %) 91,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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