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How to Make Chicken Crepe Riviera - A Step-by-Step Guide

The Chicken Crepe Riviera is a delightful and elegant dish that is perfect for a special occasion or a fancy dinner at home. This recipe combines tender chicken, savory vegetables, and a creamy sauce, all wrapped in a delicate crepe. The result is a beautiful and delicious dish that will impress even the most discerning of guests.

Originating from the sunny Mediterranean region, this dish evokes the flavors and aromas of the Riviera coast. With its rich and flavorful filling and its l...

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Ingredients

  • 1 cup milk
  • ½ cup all-purpose flour
  • 2 eggs
  • 1 tablespoon butter, at room temperature
  • 6 leaves fresh basil leaves, minced
  • 1 pinch salt
  • 1 ½ pounds chicken tenderloins, diced
  • ¼ cup grapeseed oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 pinch salt
  • 1 head broccoli, chopped
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, chopped
  • ½ (8 ounce) package sliced portobello mushrooms (Optional)
  • ¾ cup heavy cream
  • 2 tablespoons semi-soft cheese with garlic and herbs (such as Allouette®)
  • 1 tablespoon pesto

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
  • Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.
  • Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.
  • Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
  • Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
  • Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
  • Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.
  • Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
  • Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.

    • Nutrition

    478 cal.

    • Total Fat: 32g
    • Saturated Fat: 12g
    • Cholesterol: 184mg
    • Sodium: 251mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 32g
    • Vitamin C: 48mg
    • Calcium: 143mg
    • Iron: 2mg
    • Potassium: 637mg

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