Chicken Filling Pancake

Name: Chicken Filling Pancake
Ingredients: A basic pancake recipe; 250g of chicken filling; 2 tablespoons of wheat flour; 3 large onions, cut into pieces or grated; 5 tablespoons of butter or margarine; 1 tablespoon of olive oil; 250g of mushrooms, sliced; 1/2 cup of dry white wine; 1-2 tablespoons of red wine or Madeira; salt and black pepper to taste

1
A basic pancake recipe
2
250g of chicken filling
3
2 tablespoons of wheat flour
4
3 large onions, cut into pieces or grated
5
5 tablespoons of butter or margarine
6
1 tablespoon of olive oil
7
250g of mushrooms, sliced
8
1/2 cup of dry white wine
9
1-2 tablespoons of red wine or Madeira
10
salt and black pepper to taste

Ingredients

1
A basic pancake recipe
2
250g of chicken filling
3
2 tablespoons of wheat flour
4
3 large onions, cut into pieces or grated
5
5 tablespoons of butter or margarine
6
1 tablespoon of olive oil
7
250g of mushrooms, sliced
8
1/2 cup of dry white wine
9
1-2 tablespoons of red wine or Madeira
10
salt and black pepper to taste

Directions

1
Dredge the chicken filling in wheat flour
2
Fry the onions with 3 tablespoons of butter or margarine and 1 tablespoon of olive oil for about 5 minutes
3
Add the chicken filling, increase heat, and cook for 10-15 minutes, until the outside is golden brown but the inside remains pinkish
4
While that cooks, fry the mushrooms in a separate pan with the remaining 2 tablespoons of butter, until they are soft and release their liquid
5
If using canned mushrooms, quickly fry them
6
Cut each chicken filling into halves
7
Pour the red wine or Madeira into the same pan used for the chicken fillings
8
Scrape the bottom of the pan to deglaze, then combine with the mushroom mixture
9
Add salt and black pepper to taste
10
Spread the filling onto pancakes and roll them up
11
Serve immediately
12
The pancakes do not require any sauce, but if you prefer, you can place 1 tablespoon of sour cream on top of each pancake