Wicklewoods Chicken And Mushroom Pancake Pillows Gluten Free Recipes

Steps:

• Preheat oven to 180c.
• In a frying pan, cook the mushrooms in the butter until soft.
• Add all remaining ingredients, except the pancakes.
• Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
• Arrange in a shallow baking dish, covering with any remaining chicken mixture.
• Bake for 15 mins, serve warm with salad or steamed vegetables.

Steps:

• In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed.
• With a dry paper towel, gently wipe the mushrooms to clean off any debris.
• Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
• Roll the mushrooms in breadcrumbs until coated thoroughly.
• Repeat until all mushrooms are coated.
• Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.

Steps:

• Preheat the oven to 200c 400f.
• I a bowl rub together the flour and butter until it resembles breadcrumbs.
• Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
• Shape the dough into a log and wrap in cling film and chill for 15 minutes.
• Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
• Bake for 10 mins or until they are crisp and light golden.
• Allow to cool slightly before transferring to a cooling rack.

Steps:

• Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well.
• Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes (see our easy pancakes recipe) with the chicken & mushroom mix and serve.

Steps:

• Season chicken with salt and pepper; set aside. In 12-inch nonstick skillet, melt butter over medium heat. Add mushrooms to butter; cook 5 minutes, stirring frequently, until beginning to brown. Remove from skillet; reserve.
• In same skillet, add seasoned chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown; stir in reserved mushrooms and the soup. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to serving platter; keep warm.
• Stir sour cream and paprika into mushroom mixture. Heat through (do not boil). Pour mushroom mixture over chicken on platter; serve with hot rice.