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Categories:
eggs salt milk water flour oil butter chicken fillet button mushrooms spring onions vegetable stock whipping cream lemon juice
Viewed: 65 - Published at: a year agoIngredients
- 4 None eggs
- 1/2 tsp salt
- 200 ml semi-skimmed milk
- 2 tbsp mineral water
- 115 g plain flour
- 1 tbsp oil
- 1 tbsp butter
- 350 g chicken fillet, diced
- 250 g button mushrooms, halved
- 10 None spring onions, sliced
- 250 ml vegetable stock
- 200 ml whipping cream
- None None Dash of lemon juice
Method
- Preheat the oven to 400°F. Line a 12 x 15 inch baking sheet with parchment paper and place in the oven. In a bowl, beat the eggs and salt. Gradually beat in the milk, then the water and 3/4 cup flour.
- Remove the baking sheet from the oven and grease it with the oil. Pour in the batter and spread evenly. Bake for 10-12 mins, until set and browned.
- Meanwhile, melt the butter in a large frying pan and cook the chicken for 5 mins. Season with salt and black pepper and remove from the pan. Add the mushrooms to the pan and cook until golden brown. Add the green onions and cook for 1 min. Add 2 tbsp flour and saute for 2 mins. Add the stock and cream, bring to a boil and simmer for 3 mins. Season to taste with salt, black pepper and lemon juice. Add the chicken and warm through.
- Remove the pancake from the oven, turn out of the tray and peel off the baking paper. Cut the pancake into strips and serve with the stew.
