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Chicken and Mushroom Pancake Bake




Source of Recipe


the web


Recipe Introduction


Serves 4


List of Ingredients




For the pancakes:
2 eggs
4ozs plain flour
200mls milk
2 tablespoons melted butter - optional
salt and black pepper
veg oil for cooking

For the filling:
2 chicken breasts
6oz button mushrooms
chicken stock

For the sauce:
5ozs grated cheese
2ozs butter or margarine
2ozs plain flour
500mls milk
1 tablespoon mayonnaise
1 tablespoon of chopped fresh thyme
black pepper

Recipe



Poach chicken in a little chicken stock until cooked and tender. Drain and cool.
Quarter button mushrooms. Microwave in a jug for 3mins. Drain and cool.

Make pancakes: (The pancakes can be made earlier than needed and left to cool)
Sieve flour and salt into a bowl and make a well in the centre.
Whisk together eggs and milk and gradually stir into the flour. Add black pepper.
Pour the batter mix into a jug and leave to stand for 10mins.
If using, stir in the melted butter.
Pour a little oil into a frying pan.
Add one ladleful of batter into the pan, swirl it around so the base is evenly coated.
Cook for one minute.
Flip over and cook for 30 secs.
Slide onto a plate and place to one side.

Make the sauce:
Pour cold milk into a saucepan.
Add flour and butter/marg.
Heat through gently, whisking gently at first until thickened. Remove from the heat.
Stir in mayonnaise, 4ozs of cheese and the chopped thyme.
Place thin strips of chicken and a few mushrooms into centre of pancake then roll up.
Arrange the pancakes side by side in a buttered baking dish.
Pour over the sauce.
Sprinkle over the remaining cheese.
Bake in the oven at 200C for 20 mins until bubbling and golden.