Creamy Chicken And Mushroom Crepes

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1 teaspoon butter

1 cup vertically sliced onion

1 garlic clove, minced

3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup dry white wine

3/4 cup fat-free, less-sodium chicken broth

2 teaspoons chopped fresh thyme

1/4 cup crème fraîche

2 cups shredded roasted skinless, boneless chicken breast

6 (9-inch) packaged French crepes (such as Melissa's)

Thyme sprigs (optional)

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