Saturday, December 1, 2012

For Ladies who Lunch

I'm once again playing with egg roll wrappers and made a rather healthy dinner that would also be a great entree for lunch. It's fresh asparagus, chicken, mushrooms and Swiss cheese rolled up with a creamy tarragon wine sauce. Doesn't that sound good? It reminds me of the days when I used to frequent the restaurant The Magic Pan, but instead of crepes, the dish is made with egg rolls, which are easy to find in your supermarket, save a lot of time, and it's one less pan to clean at the end of the meal.


Asparagus Crepes
makes 5

5 egg roll wrappers
15 fresh asparagus spears
1 tsp olive oil
1 tsp unsalted butter
4 oz mushrooms sliced
1 small onion diced
4 oz Swiss cheese shredded, I like Alpine Lace (lower fat)
1 chicken breast sliced, I use the rotisserie from my market
1 can cream of chicken soup, I use the 98% fat free
1/3 cup white wine, love chardonnay
1 T fresh lemon juice
1/3 cup water
1/4 tsp dried tarragon
Black pepper to taste

Saute mushrooms and onions on medium low heat in oil and butter.


While the mushrooms are cooking, clean the asparagus. For this dish, I peeled the lower parts of the spears to get rid of the woodiness. You want them to be tender and this is the solution. Place asparagus in boiling salted water and cook 3-4 minutes. Run under cool water to stop the cooking. Slice the chicken breast and get ready to make the simple sauce.

In medium size sauce pan combine soup, wine, water, tarragon, lemon juice and pepper.  Heat until almost boiling. Turn heat off and get ready to assemble your egg roll crepes. Also, now's the time to pre heat your oven at 350 degrees.

Take one egg roll wrapper and place 3 asparagus in the middle. Top with mushroom onion mixture.


Top with sliced chicken and cheese. Looking good so far, don't you think?


Fold both sides of the wrapper over the asparagus mixture and place in baking pan (seam side down). I coated the pan with cookin spray, not sure that's even necessary.


Repeat the rolling process 4 more times, cover with sauce and bake 25 minutes. I covered mine with aluminum foil but I think you don't even have to do that.


Serve this with a green salad and a nice glass of wine. It's a bit dainty, but a perfect meal when you're planning on chocolate cake for dessert.

1 comment:

Didi Dalaba said...

Oh my goodness, you have all my favorite ingredients!!!
Chicken, mushrooms, asparagus, Won Ton wrappers, tarragon and.... WINE!!!!

Totally perfect!!!