Main Meals
Chicken and mushroom pancakes
6 to 8
Easy
15 minutes
10 minutes
A cosy, comforting dish that brings together tender chicken and earthy mushrooms in a creamy sauce to fill soft, fluffy pancakes.
Ingredients
Method
- 375 ml Woolworths Roasted Mushroom Pasta Sauce
- 2 t fresh thyme
- 2 t fresh Italian parsley
- ½ cup Woolworths Whipping Cream
- 1 Woolworths Medium Rotisserie Chicken, shredded
- 20 -pack Woolworths Frozen Pancakes
- ½ cup Gruyère, grated
- Salt and freshly ground black pepper, to taste
Method
Ingredients
1. Add butter and mushrooms to a pan and sauté. Season with salt and pepper, fresh Italian parsley and thyme.
2. Add cream and allow to cook through before tossing in shredded chicken. Set aside.
3. Heat pancakes according to package instructions.
4. Fill pancakes while still warm with chicken and mushroom mixture and top with cheese. Roll or fold over.
5. Heat quickly in a pan to melt cheese and serve immediately.
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