creamy chicken boxty
(1 rating)
Another recipe found on the Taste of Home website while searching for Irish recipes for our Culinary Quest. I posted this as written, but feel free to use whatever type of milk (whole, 2%, skim) and I use butter or oil instead of the cooking spray in my cooking, but obviously will change the calories/fat etc.
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For creamy chicken boxty
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1 medium potato, peeled and grated
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1-1/2 cups fat-free milk
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1 cup all-purpose flour
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3/4 cup mashed potato (made with fat-free milk)
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1/4 teaspoon salt
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1/4 teaspoon pepper
- FILLING:
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2 bacon strips, chopped
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2 cups sliced fresh mushrooms
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1 medium leek (white portion only), chopped
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1/4 cup half-and-half cream
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2 tablespoons all-purpose flour
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3/4 cup fat-free milk
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2 cups cubed cooked chicken breast
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1/4 teaspoon salt
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1/4 teaspoon pepper
How To Make creamy chicken boxty
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1Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes.
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2Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm.
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3Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed.
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4Spoon filling onto pancakes.
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