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Pancakes with chicken and mushroom on plate with fork

Chicken & mushroom pancake topping

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal303
fat11g
saturates4g
carbs26g
sugars6g
fibre2g
protein24g
salt1.6g
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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

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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Overall rating

A star rating of 4.8 out of 5.4 ratings
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