Clean and drain mushrooms, slice thinly. Set aside. In mediium sauce pan melt 4 tablespoons butter. Add 1/2 mushrooms and saute for 2 minutes. Stir in flour. Cook and stir 1 minute.
Dissolve boullion cubes in water. Blend into flour mixture. Cook and stir until mixture boils and thickens. Lightly beat egg youlks with salt and pepper. Stir into mixture in sauce pan. Cook and stir over low heat until hot.
Dont Boil. Remove from heat and pour 1/2 sauce into medium bowl. Stir chicken and nutmeg into sauce.
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