Annabel Karmel's Chicken and Mushroom Pancake Parcels
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Annabel Karmel's Chicken and Mushroom Pancake Parcels
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The Dijon mustard adds extra zip to the sauce, as chicken and mushrooms tend to be slight flavour 'dampeners', being fairly neutral
themselves.
Ingredients
- 30g/1oz butter
- 1 tbsp olive oil
- 150g/5?oz chestnut mushrooms, thinly sliced
- 1 shallot, finely chopped
- 1 tsp white wine vinegar
- 1 tbsp plain flour
- 150ml/5 1/2fl oz milk
- ? tsp Dijon mustard (optional)
- 2 tbsp creme fraiche
- 200g/7oz cooked chicken, shredded
- 4 pancakes
- 30g/1oz Gruyere cheese, grated
- 2 tbsp grated Parmesan
Serves:
4
Directions
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- Preheat the oven to /Gas Mark Line a baking sheet with baking paper.
- Melt half of the butter in a large frying pan and add the oil. Saute the mushrooms over a high heat for to minutes until cooked through and golden. Season with salt and pepper and set aside.
- Melt the remaining butter in a medium saucepan and saute the shallot for five minutes, until soft. Add the white wine vinegar and cook for two
- minutes then stir in the flour to make a smooth paste.
Source: In conjunction with Annabel Karmel's new World Food range for children stocked in Tesco and Sainsbury
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