Chicken supreme with savoury pancakes

• 1 medium onion
• 2 garlic cloves
• 2 chicken supremes or breasts
• 100g mushroom
• 1/2 red pepper
• 1 cup peas
• 100ml double cream

For the sauce

• 400ml milk mixed with chicken stock
• 100ml white wine
• 2 tbsp plain flour
• 2 tbsp butter

For the pancakes

• 300ml milk
• 1 tbsp sunflower or vegetable oil
• 2 large eggs
• 100g plain flour
• 100g Parmesan cheese

1. Combine the pancake ingredients (excluding the cheese), and mix well. Make each pancake by pouring a thin layer of mixture in to the frying pan one at a time, and add a good helping of grated Parmesan to each pancake. This will make 4 large pancakes. Place each pancake on a wire rack to cool
2. In a saucepan make a roux by combining the flour, butter, and whilst whisking add the milk and stock, the wine, bring to a boil and simmer for 10 mins to cook out the alcohol, keep stirring and season to taste
3. In a separate pan add a tbsp olive oil along with the chicken, onion, pepper, garlic and mushrooms and fry until the chicken has browned and the veg is soft
4. Add the chicken mix to the white sauce mix, add the peas, double cream, season to taste and it’s ready to serve with your pancakes

Recipe courtesy of @smokin_dans