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Chicken supreme with savoury pancakes

  • Prep Time
    20mins
  • Cook Time
    30mins
  • Total Time
    50mins

A pancake day Special

Serves: 4

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

  • 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

  • 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

  • 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

  • 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

smokin dan logo

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