Chicken Crepe Riviera

Name: Chicken Crepe Riviera
Total time: 65
Yield: 6
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

Recipe by thedailygourmet from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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1 cup milk
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½ cup all-purpose flour
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2 eggs
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1 tablespoon butter, at room temperature
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6 leaves fresh basil leaves, minced
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1 pinch salt
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1 ½ pounds chicken tenderloins, diced
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¼ cup grapeseed oil
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1 ½ tablespoons balsamic vinegar

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1 pinch salt
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1 head broccoli, chopped
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1 tablespoon butter
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2 cloves garlic, minced
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2 Roma tomatoes, chopped
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½ (8 ounce) package sliced portobello mushrooms (Optional)
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¾ cup heavy cream
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2 tablespoons semi-soft cheese with garlic and herbs (such as Allouette®)
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1 tablespoon pesto

Instructions

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.