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Chicken & mushroom pancake topping

Pancakes with chicken and mushroom on plate with fork

Chicken & mushroom pancake topping

Name: Chicken & mushroom pancake topping
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: a large knob of butter; 250g chopped chestnut mushrooms; 1 crushed garlic clove; 2 tbsp flour; 250ml milk; 2 tsp Dijon mustard; 2 tbsp mushroom ketchup; 2 cooked chicken breasts; a handful chopped parsley

Cassie Best

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.8 out of 5.4 ratingsRate

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This creamy pancake topping makes a great quick dinner, plus it's low cal and so satisfying

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Ingredients

Nutrition

Units:

MetricUS

a large knob of butter
250g chopped chestnut mushrooms
1 crushed garlic clove
2 tbsp flour
250ml milk
2 tsp Dijon mustard
2 tbsp mushroom ketchup
2 cooked chicken breasts
a handful chopped parsley

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Nutrition: per serving

kcal303

low
fat11g
saturates4g
carbs26g
sugars6g
fibre2g
protein24g
salt1.6g

Method

step 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.
step 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.

Recipe from Good Food magazine, March 2019

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A star rating of 4.8 out of 5.4 ratings

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