Creamed Chicken with Pancake-Omelet
|Milk||3⁄4 Cup (12 tbs)|
|Pancake mix||1 1⁄4 Cup (20 tbs)|
|Egg whites||4 , beaten stiff|
|Butter/Margarine or chicken fat||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Rich chicken broth||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Bbq sauce||1⁄2 Teaspoon (A-1 Sauce)|
|Diced cooked chicken/Canned chicken||2 Cup (32 tbs)|
|Mince parsley||2 Tablespoon|
Heat butter and blend in flour.
Stir in cool or lukewarm broth and cream.
Cook, stirring constantly, until sauce is smooth and thick.
Add Accent, salt to taste, and the cayenne, chicken, and.
Keep warm over lowest heat.
Just before serving stir in sherry.
Meanwhile prepare pancakes by combining egg yolks, milk and cream.
Add the liquid mixture all at once to the pancake mix.
Fold in egg whites.
Heat butter in a 10-inch fry pan over moderate heat.
Cook omelet for about 3 minutes or until golden brown on bottom.
Place in preheated broiling unit about 3 inches from heat and continue cooking until top has browned lightly.
Transfer to a warm serving dish.
Crease through center.
Fill with about half of the creamed chicken.
Fold over and pour remaining creamed chicken over.