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CHICKEN MARSALA CREPES


By THE FOOD OF LOVE (Visit website)




Don't worry if your family doesn't enjoy leftovers. They'll never even ask if these chicken Marsala crepes are in any way "related" to that perfect roast chicken you made night before last. Because I had bought such a large chicken (8 pounds), I had more than enough meat left over for lunch the next day and this lovely dinner.

I used Alton Brown's recipe for crepes. I didn't make them savoury because I felt the Marsala sauce should stand on its own. I adapted one of Giada's recipes to make the Marsala sauce. I then combined 8 ounces of medium chopped leftover chicken with the Marsala sauce, rolled each crepe around a hearty 1/4 cup of filling and placed them in a buttered 9 X 13 casserole dish, sprinkled with freshly grated Asiago cheese, and baked, covered in foil, in a 325 degree oven for 40 minutes.





TASTE NOTES:
Don't be afraid to make crepes. Thirty years ago I bought this silly "crepe maker" that took up precious storage space and was no easier than making crepes the conventional way. I used a 6 inch nonstick skillet which I brushed with melted butter after each crepe. The first two looked a bit wonky, but that part was hidden on the bottom. Other than some overcooked fingertips, they were very easy to make. I measured out 1/4 cup of batter for each crepe and the recipe yielded 11 delicious, buttery crepes. Giada's Marsala sauce was very flavorful; shallots always add a bit of sophistication that onions lack. The Asiago cheese...well, I confess that I can eat this on nearly every form of protein as well as out-of-hand. This dish was assembled and ready to bake in under an hour. I then refrigerated it to cook later in the day. A glass of Corvo reserve made it go down even easier.


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