Chicken & mushroom pancake topping

chicken low calorie mushroom pancake day pancakes quick

N/A

Source

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.