Chicken and mushroom topping for pancakes

• butter↗a large knob of
• chestnut mushrooms, sliced250g g
• garlic clove, minced1
• flour↗2 tbsp tbsp
• milk↗250ml ml
• Dijon mustard↗2 tsp tsp
• mushroom ketchup2 tbsp tbsp
• cooked chicken breasts2
• parsley, choppeda handful

Step-by-step instructions

1. 1

   Melt the butter in a pan, add the mushrooms and cook until they become soft, about 8 minutes. Add the garlic and cook for another minute, then whisk in the flour, milk, Dijon mustard and mushroom ketchup. Stir for a few minutes until a thick sauce forms, then season well.

2. 2

   Chop the chicken and add it to the sauce together with the parsley. Place four warm pancakes (see our easy pancake recipe) with the chicken and mushroom mixture on top and serve.