chicken, leek and mushroom pancake bake
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Course
Dinner
-
Cuisine
International
chicken, leek and mushroom pancake bake
Report
A delicious chicken, leek, and mushroom pancake bake.
Share:
Ingredients
- 4 chicken breast skinless
- 2 Tbs olive oil
- 4 1/2 cups leek thinly sliced
- 30 g butter
- 2 cloves garlic crushed
- 3 cups mushroom sliced
- 1 Tbsp parsley chopped
- 3 Tbsp flour
- 1 cup chicken stock
- 1/4 cup crème fraîche
- 1/2 cup Parmesan Cheese grated
- 6 pancakes or make your own, ready-made
bechamel sauce:
- 30 g butter
- 1/4 cup flour
- 350 ml milk
- 2 tsp Dijon mustard
- 1/3 cup cheese gruyere or cheddar, grated
- Parmesan Cheese extra, to sprinkle on top, optional
Instructions
- Saute the chicken breasts in a pan with the olive oil until golden on all sides and just cooked through. Remove and set aside.
- In the same pan heat the butter and sauté the leeks until they soften about 5 minutes. Add the garlic, parsley, and mushrooms and cook for a further 4 - 5 minutes until they are cooked.
- Cut the chicken up into small to medium pieces and return these to the pan with the vegetables, heat through.
- Stir through the flour until it is well distributed and cook for a minute. Add the stock and allow the sauce to thicken about 3 - 4 minutes. Ensure that all the flour has cooked through.
- Add the creme fraiche and parmesan and cook for a further couple of minutes. You will now have a very creamy sauce. Check the seasoning and add salt and pepper to taste. All this mixture to cool slightly.
- Preheat your oven to 180 C / 350 F
- Make your béchamel sauce by melting the butter and then adding the flour to form a roux. Add the milk bit by bit, whisking all the time until you have a nice smooth sauce. Add the Dijon, salt and pepper, and cheese.
- Divide the mixture among the 6 pancakes and roll each up and place in an appropriately sized oven dish. Ensure that they are quite tightly packed next to each other.
- Cover the filled pancakes with the béchamel sauce and bake for 25 - 30 minutes until
Notes
- Pancakes replace pasta in this recipe where the filling is rolled up and covered in a blanket of bechamel sauce.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
