A while ago I had a yummy rotisserie chicken crepe with a Madeira sauce at the The White Chocolate Grill that was to die for. I'm not a good enough cook to make crepes (well I haven't really tried, they really look like a lot of work). So I decided to make up a recipe that kind of resembled this dish. I have to say, didn't even come close, but did come up with a easy meal that was tasty. I'm just going to have to go back to White Chocolate Grill and order that again.
2 C self rising flour
1 C butter
1 C sour cream
Preheat oven to 400 degrees, mix ingredients (will be lumpy) place in greased and floured muffin pans, smooth tops and bake for about 17 minutes. Let cool (this recipe is from Simply Homemade Magazine, can't remember which edition).
These rolls are kind of dry, I was not a big fan of these for just rolls, but the flavor is good with the tangy wine sauce and chicken.
1/4 C Marsala wine
1/4 C chicken stock
1 clove mashed garlic
1/4 stick of butter, cut into slices
1/8 c olive oil
1 package of sliced fresh mushrooms
Melt butter and oil in pan over low heat, add stock and wine, heat up and reduce, about 10 or so minutes. Mix the starch in cold water (rather then just adding directly to the wine, this helps avoid lumps) then whisk into wine sauce until sauce thickens. Add mushrooms and cover and cook for about 10-15 minutes, occasionally stirring the mushrooms.