Lemony Chicken Crepes

Chicken breast gets seared quickly, then simmered in dry white wine with lemon pepper until cooked through. Chopped and mixed with sauteed onion, garlic, cream of chicken soup, and plain yogurt, the filling is tangy, creamy, and loaded with flavor.

The sauce on top brings a completely different layer: cream of mushroom soup simmered with Chinese lemon chicken sauce mix, Italian seasoning, and garlic. It’s an unconventional combination, but the lemon ties the filling and sauce together while the mushroom base adds savory depth.

Spoon the filling into crepes, roll them up, pour the sauce over the top, and bake until everything is bubbling. The crepes soak up some of the sauce around the edges while staying tender inside.

Kitchen Tips

• Sear the chicken breasts quickly over high heat to lock in the juices. The wine simmer finishes the cooking gently.
• Use plain yogurt, not flavored or Greek. Greek yogurt is too thick and doesn’t blend smoothly with the condensed soup.
• Reheat the chicken filling gently after adding the yogurt. High heat curdles yogurt and the sauce gets grainy.
• Bake just until the sauce bubbles, about 15 to 20 minutes. Longer dries out the crepes.

Variations

• Make your own crepes or use store-bought to save time.
• Replace cream of chicken soup with cream of celery for a slightly different flavor base.
• Squeeze fresh lemon juice over the finished dish before serving for an extra citrus punch.