Chicken & mushroom pancake topping
By Cassie Best
This creamy pancake topping makes a great quick dinner, plus it's low cal and so satisfying
- Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 303
- fat 11g
- saturates 4g
- carbs 26g
- sugars 6g
- fibre 2g
- protein 24g
- salt 1.6g
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
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.
