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Chicken & Mushroom Pancakes

A fantastic pancake dish full of flavour, quick and easy to make. This recipe makes ONE portion.
Course Chicken & Turkey
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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!