Creamy Chicken Ficelle Picarde

Creamy Chicken Ficelle Picarde


If you want the flavors and look of a fine dinning restaurant, but can’t afford the tab, then try this Creamy Chicken Ficelle Picarde. This rich, hearty, healthy, and savory dish is perfect for a summer day. These fresh ingredients blend well to create a creamy and flavorful dish that everyone will love. Be sure to pick up the ingredients the next time you go shopping so you can enjoy this blissful dish this weekend.


milk (25 cl.)
2 eggs
125 grams flour
30 grams butter
1/2 chicken (cooked)
1 shallots (large)
250 grams mushrooms
1 tablespoon olive oil
salt (to taste)
ground red pepper (to taste)
6 tablespoons cream (fresh)
grating cheese


1Batter Preparation:
2In a bowl, whisk the milk and eggs. Add the flour and mix.
3Add the melted butter and a pinch of salt and mix.
4In a lightly oiled skillet, make the crepes one at a time. Set aside.
5Filling Preparation:
6Preheat oven to 410 F.
7Remove the meat from the chicken and cut it into small pieces.
8Chop the shallots and the mushrooms.
9Heat 1 tablespoon of olive oil in a frying pan and add the chopped shallot and mushrooms. Cook until they sweat.
10Add the chicken.
11Season with salt and red pepper.
12Add 2 tablespoons of fresh cream and mix well. Set aside.
13Use a paper towel to lightly oil a baking dish.
14Place a crepe on a plate, spoon the filling onto one end of the crepe.
15Roll up the crepe and put it in the baking dish.
16Continue with the remaining crepes.
17In a bowl, whisk 4 tablespoons of fresh cream with a pinch of salt and pour on top of the rolled crepes.
18Sprinkle grated cheese on top.
19Bake for 5 to 10 minutes to a gratin.
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