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Robby Lindley
Pancakes with chicken ragout
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Ingredients
Directions
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Finely chop the tarragon. Heat the chicken broth and put in the chicken fillet. Boil the chicken fillet gently in 10-12 minutes.
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Cut the spring onions into thin rings. Take the fillet out of the stock and cut it into very small pieces.
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Melt the butter in a pan with a thick bottom. Stir in the flour and let it simmer for a moment.
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Stir for a dash of the stock and stir until it becomes a smooth sauce. Stir in the cream, pieces of chicken, spring onions and tarragon and add some salt and freshly ground pepper. Heat the ragout for another five minutes on a low heat, stirring frequently.
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In the meantime, heat the pancakes according to the instructions in the microwave. Spoon a quarter of the ragout on each pancake and double fold the pancakes.
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Divide the arugula over the plates and place the stuffed pancakes on top.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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