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Bone and skin chicken; cut into small strips. Melt butter in skillet. Add chicken; sauté several minutes. Stir in seasoned salt, onion, parsley, thyme, rosemary, and cider. Cover and simmer about 10 minutes or until chicken is tender. Remove chicken from cider mixture; keep chicken warm. Combine cream with cornstarch; add to cider mixture. Cook on low heat, stirring constantly until thickened. Place about 2 tablespoons cooked chicken and 1 tablespoon sauce one each warm crêpe; roll up. Put into shallow serving dish. Spoon remaining sauce over all. Serve immediately. Makes 12 or 13 crêpes.