Chicken & mushroom pancake topping

Nutrition and extra info

Nutrition: per serving

  • kcal303
  • fat11g
  • saturates4g
  • carbs26g
  • sugars6g
  • fibre2g
  • protein24g
  • salt1.6g
  • Ingredients
  • Method
  • Ingredients

  • a large knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g chopped chestnut mushrooms
  • 1 crushed garlic clove
  • 2 tbsp flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp Dijon mustard
  • 2 tbsp mushroom ketchup
  • 2 cooked chicken breasts
  • a handful chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • Method

    1. Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well.

    2. Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes (see our easy pancakes recipe) with the chicken & mushroom mix and serve.

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