Provencal Chicken Crepes with Hollandaise Sauce (Fresh Flavors Mar '12)
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup fresh asparagus, tips only
- salt and pepper, to taste
- 1/3 cup Sauvignon Blanc
- 2 cups White Wine and Herb Rotisserie Chicken, shredded
- 5 All Natural Crepes, prepared according to package directions
- 1 package Simply Organic Hollandaise Sauce Mix, prepared according to package directions
Preparation
Heat a skillet over medium high heat for 2 minutes; add olive oil, swirling to coat. Add asparagus tips and sauté 2 minutes, until they turn bright green. Season lightly with salt and pepper. Add wine and cook 2 minutes or until liquid almost evaporates. Add chicken, combine thoroughly. To prepare crepes, split chicken and asparagus mixture evenly among crepes. Roll and drizzle with hollandaise sauce over the top. Serve immediately.
