Chicken Mushroom Sauce in Dutch Pancake

Chicken Mushroom in Dutch Pancake. Great variation for a healthy meal. Can modify using favorite spices and sauces. Serves 4.

Gil

Chicken Mushroom Sauce in Dutch Pancake

Ingredients

Chicken sauce:

1 chicken breast uncooked

1 onion, diced

1 stalk of celery diced

2 cloves of garlic minced

1/2 tsp seasoned salt

1 tsp oregano

1/2 tsp pepper

1/2 lemon juiced

1/2 lb mushroom sliced

3 tbsp of cream

2 tbsp of shredded parmesan cheese

2 cups of arugula, spinach or mixture

Pancake batter:
3 eggs
3/4 cup flour
3/4 cup milk
1/2 tsp. salt

3 tablespoons butter

Instructions

Preheat over to 425F.

Fry one onion, add 1 stalk of celery and garlic in large frying pan. Season chicken with salt, oregano, pepper.  Once onion is almost cooked, add the chicken breast with onions, fry on both sides, then put a lid and continue to cook on low for 10-15 min.  Remove the chicken breast. Add the mushrooms to the onions.  Cut the chicken breast in 1/4 inch slices, return to the pan, add the cream and the parmesan.  Cover and continue to cook slowly.

Pancake batter: 

Add the cast iron frying pan and butter in the oven.

Meanwhile, combine eggs, flour, milk and salt. Beat but do not overmix.
Once pan is warm and butter all melted. Pour in batter. Bake 15 to 20 minutes until golden. It will rise into beautiful shape.

Remove from oven, add the arugula, the chicken with sauce. Sprinkle more parmesan cheese.  Cut in desired portions.

Chopped Chicken 

Hints:

Can use a deep dish pan but if not cast iron, you won't get the golden colour.

Many variations available on sauce, depending on your tastes.

See also my Apple Pancake recipe.