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Creamed Chicken with Pancake-Omelet Recipe
|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|
Calories 521 Calories from Fat 282
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 17.7 g88.5%
Trans Fat 0 g
Cholesterol 265.9 mg
Sodium 611.7 mg25.5%
Total Carbohydrates 32 g10.8%
Dietary Fiber 0.89 g3.6%
Sugars 8.1 g
Protein 27 g53.3%
Vitamin A 31.2% Vitamin C 14.7%
Calcium 19.4% Iron 12%
*Based on a 2000 Calorie diet
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.