Carnation Chicken and Mushroom Pancakes

Delicious savoury pancakes which everyone will love.
Serves: 4
  • 170g Carnation Evaporated Milk
  • 1 chicken stock cube
  • 400g roasted chicken breast, diced
  • 2tsp vegetable oil
  • 250g chestnut mushrooms, sliced
  • Don't forget
  • 4 Carnation Savoury Pancakes

You will also need...

Large non-stick frying pan
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins

    Cook time
    10 mins

Each serving typically contains

  • Energy 1414kJ 336kcal 17%
  • Fat 11.2g 16%
  • Saturates 4.4g 22%
  • Sugars 8.1g 9%
  • Salt 1.14g 19%

of an adult's Reference Intake (RI)*
Energy per 100g: 658kJ/156kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Heat the oil in a large non-stick frying pan and add the sliced mushrooms. Cook on a high heat until they begin to soften, then add the diced chicken breast. Crumble the stock cube over the pan and stir until the mushrooms are cooked and the chicken is hot throughout.
  2. Add the Carnation Evaporated Milk and bring to a gentle boil for 5 minutes. Make sure you keep stiring until the sauce becomes glossy and coats the back of a spoon.
  3. Spoon onto a warm savoury pancake and serve with a sprinkle of black pepper and a fresh green salad.

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