Savory Poached Chicken Stuffed Crepes

Poach your chicken breasts in your base by simmering for 20 minutes in a base of butter sautéed onion, celery, bayleaf, water, salt and pepper.  Remove the chicken and set aside.  To your poaching liquid add your sherry and tarragon and reduce your base by half.  To make your creamy filling add your roux (equal…