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Chicken Paprika |
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Serves: 6 Print this RecipePancakes: Have Ready: 2 eggs 1 1/2 cups milk 1 cup flour 1/2 teaspoon salt You'll Need: Medium bowl Small mixing bowl Measuring cups Measuring spoons Wire whisk Electric mixer Rubber scraper 8- or 10-inch non-stick skillet Plate Pancake turner Sharp knife Cutting board Chicken Mixture: Have Ready: Vegetable shortening Solid 2 1/2 cups chicken chopped cooked 2 cups sour cream 2 teaspoons paprika Pancakes: Separate the eggs and put the yolks in a medium bowl and the egg whites into a small mixing bowl. Add 1/2 cup milk, flour, and salt to the yolks in the medium bowl. Stir with the wire whisk until smooth and slowly blend in the remaining 1 cup milk. With an electric mixer beat the egg whites until stiff but not dry, and fold into the batter with a rubber scraper. Heat the skillet until it is hot. (Be careful not to burn yourself.) Spoon 1/4 cup batter into the skillet. Tilt the skillet to spread the batter evenly over the bottom. Cook the pancake over medium-high heat until lightly browned. Turn with the pancake turner and cook second side until lightly browned. Remove the pancake to a plate with a pancake turner. Repeat with the remaining batter. When all pancakes are cooked, slice them into 1/2 -inch wide strips. Chicken Mixture: Heat the oven to 350°. Dip a paper towel into the solid shortening and spread a thin layer on the bottom and sides of an 8 x 8-inch baking dish; set aside. In a medium mixing bowl mix cooked chicken, sour cream, paprika, salt, pepper, and onion powder. Spread a third of the chicken mixture in the bottom of the baking dish. Place a third of the pancake strips over the chicken; continue making two more layers, finishing with the pancake strips. Set the timer and bake in the oven for 30 minutes. Use potholders to remove the dish from the oven. Serve immediately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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