Chicken & mushroom pancake topping

Nutrition and extra info

kcal303

fat11g

saturates4g

carbs26g

sugars6g

fibre2g

protein24g

salt1.6g

Ingredients

Method

a large knob of butter

butt-err

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

fl-ow-er

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

250ml milk

mill-k

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

par-slee

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

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.
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.