Chicken & Mushroom Pancakes
A fantastic pancake dish full of flavour, quick and easy to make. This recipe makes ONE portion.
Print Recipe
Servings: 1 Portion
Ingredients
- 150 g Lean Chicken Breast
- 150 g Chestnut Mushrooms
- 1 Teaspoon Garlic Puree
- 1 Teaspoon Mustard
- 1 Teaspoon Flour
- 2 Teaspoon Tomato Ketchup
- 100 ml Skimmed Milk
- 1 Pancake as close to 60g in weight as possible
- 1 Teaspoon Chopped/Dried Parsley
Instructions
- Cook your chicken breast in the oven for 25-30 minutes at 200 °C. Leave to one side to cool.
- Allow the chicken to rest for 10 minutes then shred it using 2 forks, like the do with your duck in the chinese, leave to one side.
- Add some spray oil to a pan, allow to heat for about a minute and then add your mushrooms. Cook for around 3 minutes stirring regularly.
- Take OFF the heat and add your flour, ketchup, mustard and puree. Stir through thoroughly.
- Add your milk, stir through and then pop back on the heat
- Slowly bring to the boil, stirring continuously
- Add your chicken, stir through and season with salt and pepper. Add a teaspoon of parsley and allow to simmer GENTLY for about a minute.
- Pop your pancake on a plate and nuke for 30 seconds, pour your filling on top and serve!
