Creamy Chicken And Mushroom Crepes - cooking recipe

Ingredients

1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup dry white wine
3/4 cup reduced-sodium fat-free chicken broth
2 teaspoons chopped fresh thyme
1/4 cup creme fraiche
2 cups shredded roasted boneless skinless chicken breasts
6 (9 inch) packaged french crepes (such as Melissa's)
thyme, springs (optional)

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add Creme Frache, stirring until well blended. Add chicken, tossing to coat.
Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.