English garden salad
A fresh-tasting vegetarian supper - this recipe is easily halved to serve two, or doubled for a crowd
Chicken & mushroom pancake topping
Serves 4
Easy
Prep:
Cook:
This creamy pancake topping makes a great quick dinner, plus it's low cal and so satisfying
Skip to 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
Nutrition: per serving
- kcal303low
- 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.
