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Chicken and Vegetables Crepes Recipe

Chicken and Vegetables Crepes Recipe

4 servings



1 pound boneless, skinless chicken breast, cubed

1 1/2 cups thinly sliced cabbage

3/4 cup thinly sliced celery

1/2 cup each: thinly sliced green pepper, mushrooms, green onions

2 tablespoons water

2-3 teaspoons each: sugar, lemon juice

Salt and pepper, to taste

Crepes, warm

Mock Hollandaise Sauce


Cook chicken in lightly greased large skillet until browned, 5 to 8 minutes, add vegetables and water. Cook, covered, over medium heat until cabbage and mushrooms are wilted, about 5 minutes. Cook, uncovered, until vegetables are tender, about 5 minutes longer. Season to taste with sugar, lemon juice, salt, and pepper. Spoon mixture along centers of crepes, roll up and arrange, seam sides down, on serving plates. Serve with Mock Hollandaise Sauce.

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