Chicken and Sun Dried Tomatoes with Wild Rice Pancakes (Rave Chicken)

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This chicken dish is called "rave chicken" because when the cook served this to her guests, she always received "rave reviews".  My sister made this for my husband and me many years ago, and it's a recipe I like to pull out when I want something out of the ordinary and delicious. Guests always seem to especially love the wild rice pancakes and the sauce that goes with the chicken. I have made a few revisions to the original recipe by Barb Senness.

Ingredients for Chicken
1 Tbs. butter
1 Tbs. olive oil (I used the oil from the jar of marinated sun-dried tomatoes for added flavor)
4 Boneless, skinless chicken breasts cut into 1-inch cubes
Salt and pepper to taste
1/4 cup sherry
1 Tbs. sherry vinegar
8 marinated sun-dried tomatoes (sliced)
1/4 cup minced shallots
1/2 Tbs. minced garlic
1 cup heavy whipping cream
2 Tbs. fresh cilantro (chopped)
8 oz. pkg. of Portabella mushrooms, sliced (optional)

Heat butter and oil in large frying pan over medium-high heat.Add chicken pieces. Cook for a few minutes per side, seasoning with salt and pepper. Remove chicken from pan.
                                                                                                                                                                                                                                                                                                                     

Add sherry, sherry vinegar, tomatoes, shallots and garlic. Cook until almost no liquid remains in pan.

Add cream; reduce to thicken slightly. Return chicken pieces to pan to reheat,sprinkle with cilantro. Chicken and sauce can be prepared ahead, chilled and reheated. (I actually prefer to make ahead so the flavors run through the dish.) If sauce becomes to thick, add additional cream. I also sauteed some portabella mushrooms and added them to the dish.

To serve, spoon chicken and sauce over 2 pancakes for each serving. Garnish with cilantro. Makes 4 servings.

Use in place of clarifying your own butter

Wild Rice Pancake Ingredients
2 cups cooked wild rice
2 eggs
3 Tbs. minced shallots
1/2 Tbs. minced garlic
2 Tbs. minced fresh cilantro
1/3 cup unbleached all- purpose flour or wheat flour
1/2 cup heavy whipping cream
Salt and pepper to taste
3 Tbs. clarified butter (I use Ghee to eliminate the work of clarifying the butter)
2 tsp. olive oil

In medium bowl place wild rice, eggs, shallots, garlic and cilantro. Stir together. Then add flour, cream, salt and pepper to taste.

Heat clarified butter* and oil in large skillet over medium-high heat and add spoonfuls of the batter to form pancakes. Cook about 3 to 4 mins. or until top begins to look dry and bottom is golden. Turn with spatula and cook the other side for about 2 to 3 mins.

*It is important to use clarified butter so the pancakes don't burn. If you are not able to find Ghee (usually found in grocery stores that carry ingredients for cooking dishes from India), then you can clarify your own butter.
Clarifying Butter- Melt butter in saucepan over medium heat or in microwaveable container in microwave oven. Skim away the white portion that rises to the top.