Pancake Chicken by Matt Williams

http://ebookstore.sony.com/ebook/matthew-williams/sweet-potatoes-cooking-school-presents-wicked-good-food/_/R-400000000000000143002?in_merch=Global_SubjectLanding_1

Here is a link to be able to purchase Wicked Good Food, but I am posting the pancake chicken recipe here for you to make yourself.

Pancake Chicken with Maple Butter

I invented this recipe totally by accident. I was attempting to bread and sear some chicken breasts in hot oil for an upcoming party. Something went wrong with my breading, and it ended up looking like a batter - and tasting like pancake batter! We ended up changing the menu for the party and offering Pancake Chicken with Maple Butter, and it was a hit!
This recipe will make 4 portions and take about 30 minutes to make.

Ingredients:
1lb. chicken breast, trimmed of any fat
2 1/2 c. pancake batter mix, dry
1 1/2 c. chicken broth
t.t. kosher salt
t.t. freshly ground black pepper
4 oz. butter, softened plus some for pan
2 oz. real maple syrup

Using a meat mallet, pound chicken breasts until they're about 1/4" thick.

Cut the chicken into desired-sized pieces.

Liberally season the chicken with salt and pepper.

Dredge the chicken in dry pancake batter to coat.

Add the chicken broth to the remaining pancake mix, and stir to incorporate.

In a mixing bowl, combine the butter and maple syrup. Mix well, then set aside.

Dip each breast into the pancake batter, and place in a preheated, buttered saute pan.

Cook over medium heat until the pancake is golden brown and the chicken is cooked.

Add a spoonful of maple butter to the chicken, and allow to melt into a sauce.


"Eat butter first, and eat it last, and live till a hundred years be past."
- old Dutch proverb