Pancakes with chicken and mushrooms

Description

The recipe won't take much time. We'll use boiled chicken. I often have it left over after making broth—a great ready-made semi-finished product! Use your favorite mushrooms, preferably cooked. The most low-maintenance option for this case are button mushrooms. That's what I'll be using.

Instructions

1. 1

   Step 1

   1. Boiled chicken meat should be passed through a meat grinder.

2. 2

   Step 2

   2. Peel the onion and cut it into small cubes.

3. 3

   Step 3

   3. Wash the mushrooms, dry them, and cut into cubes.

4. 4

   Step 4

   4. Heat vegetable oil in a skillet over medium heat, sauté the onion and mushrooms until soft. Cook until any excess moisture has evaporated.

5. 5

   Step 5

   5. Place the onion, mushrooms, and chicken in a bowl, add salt, pepper, and mix well.

6. 6

   Step 6

   6. Let's work on the dough. In a bowl, mix flour, salt, a spoonful of vegetable oil, add the egg, and pour in a little water or milk. Stir. Then gradually add water until the dough reaches the consistency of liquid sour cream. Break up all the lumps.

7. 7

   Step 7

   7. Heat a frying pan over medium-high heat and grease it with a small piece of butter. Then pour the batter with a ladle and tilt the pan to spread the batter into a thin pancake.

8. 8

   Step 8

   8. Fry for about a minute, then flip, lightly fry the other side, and transfer to a plate. Repeat the process, placing a tablespoon of filling in the center of each cooked pancake, then folding it into a envelope or rolling it into a tube.

9. 9

   Step 9

   9. Lightly fry the ready-made pancakes with chicken and mushrooms on a skillet on both sides. Serve with mushroom sauce.