2boneless, skinless chicken breasts,cut into 1/2-inch pieces
2tablespoons canola oil
1(8-ounce) package sliced mushrooms
1/3cup finely chopped onion
1/2cup sour cream
1tablespoon dry sherry
1/8teaspoon ground black pepper
2tablespoons minced fresh parsley
Cook chicken in 1 tablespoon butter and oil in a large skillet over medium heat for 5 to 8 minutes, turning frequently, or until no longer pink in the center; transfer to a plate using a slotted spoon.
Cook the mushrooms and onion in the remaining 1/4 cup butter in the same skillet over medium heat for 5 minutes or until softened. Add the flour; cook and stir for 1 minute or until flour is browned. Gradually add the milk; cook and stir over medium heat until sauce thickens, about 5 minutes. Add sour cream, sherry, salt, and pepper; stir until blended. Add chicken; cook and stir over low heat until chicken is heated through.
To assemble the crêpes, pour about 1/2 cup filling down the center of each crêpe; fold over edges. Drizzle with a little of the sauce; sprinkle with parsley.
Place the Fresh Express® Spinach & Bacon Salad Kits® in a large bowl; toss with the salad dressing. Add the toppings; toss to combine.
Serve crêpes with the Spinach & Bacon salad.
Melissa’s Ready-to-Use Crêpes can be found in the produce section of your local retailer, usually by the fresh fruit.