In the kitchen with Sigona's: Chicken crepes with savory shallot-basil pesto

In the kitchen with Sigonas featuring chicken crepes with savory shallot-basil pesto

This recipe takes just a few minutes to prepare, it presents elegantly, and tastes fantastic!  

chicken crepes

Ingredients for two:

  • 1 large boneless/skinless chicken breast, sliced very thin
  • 4 shallots, sliced thin
  • ¼ container pesto sauce (we used Capellino pesto sauce with pine nuts)
  • ½ bunch fresh basil
  • 1 cup chicken broth
  • 2 tbsp. Sigona’s fresh-pressed extra virgin olive oil
  • ½ cup nonfat plain yogurt (we used Straus)
  • 2 tbsp. pine nuts

Heat olive oil over  medium heat.  Sauté shallots until tender.  Remove from skillet and set aside. 

Sauté sliced chicken breast over high heat until cooked through, about 3 minutes. Add chicken broth to deglaze skillet.  Re-introduce cooked shallots and reduce heat to low.  Stir in pesto sauce.  Keep stirring until the chicken is well-coated.

Remove the pan from heat; set aside the chicken.  Put pine nuts and yogurt in skillet; stir in remaining pesto sauce mixture, still away from direct heat.

Place chicken and shallot mixture in crepes; roll crepes.  Top with yogurt pesto sauce.

Presentation:  garnish with pine nuts and finely-sliced basil.


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