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1
Crepes
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2
Scoop flour into bowl and add egg and salt. Add milk, stirring with a whisk. Add the melter butter.
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3
Heat crepe pan (or teflon-coated pan) and add a thin layer of batter to cover bottom. Cook briefly and turn. Cook briefly and turn out. Continue until all the batter is used.
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4
Creamed Chicken
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5
Preheat oven to 350
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6
Place chicken in a bowl and squeeze the lemon over it, adding the ring
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7
Melt 1 1/2 Tbsp butter in saucepan and add the onion. Cook until wilted. Sprinkle with flour and cook, stirring with whisk. Add broth, stirring rapidly with whisk. When smooth, add half the cream. Simmer for 10 minutes, stirring and add the cheese, slat, pepper to taste. Stir.
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8
Melt 1 Tsp butter in a small skillet and add almonds in one layer. Place in oven and bake, shaking and stirring until the almond are golden brown. Let cool.
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9
Drain chicken pieces and pat dry. Sprinkle with salt and pepper. Melt 2 TBSP butter in skillet and add chicken. Brown on both sides quickly, 3 or 4 mi. Remove, add vermouth Cook for 30 sec, stirring. Pour drippings into bowl.
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10
Cut chicken into 1/2 in cubes and add to bowl. Add almonds. Add remaining cream, egg, ricotta cheese, 4 Tbsp Parmesan and parsley. Blend well with fork.
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11
To assemble: spoon equal amounts of chicken down centre of manicotti and roll to enclose filling. Select a baking dish large enough to hold the manicottis in one layer. Spoon enough sauce on bottom to cover. Add manicotti over sauce. Cover with layer of sauce, reserving some sauce to served separately.
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12
Cover the dish with foil and bake for 15-20 minutes until piping hot. Sprinkle with 2 Tbsp Parmesan and run briefly under broiler to glaze. Sprinkle with lemon peel and serve hot with the remaining sauce.
