In a large skillet, melt 2 tablespoons of butter over medium heat. Make sure the butter is fully melted and spread evenly to prevent sticking.

Add 1 small chopped onion and 2 minced garlic cloves to the skillet. Cook for about 3-4 minutes until the onion is soft and translucent.

Add 1 cup of sliced mushrooms and stir with the onions and garlic. Cook for about 5 minutes until the mushrooms are soft.

Sprinkle 2 tablespoons of flour over the vegetables and stir to combine. This will help thicken the sauce. Cook for 1-2 minutes.

Slowly pour in 1 cup of chicken broth, stirring continuously to avoid lumps. Let it cook for 2-3 minutes until the sauce starts to thicken.

Stir in ½ cup of heavy cream and ¼ teaspoon of dried thyme. Add salt and pepper to taste. Cook for another 2-3 minutes until the sauce is creamy.

Add 2 cups of shredded chicken and stir to coat the chicken with the sauce. Cook for 2-3 minutes until heated through. If using, stir in 1 tablespoon of fresh parsley.

Remove the skillet from heat and let the filling cool slightly before adding it to the cake batter.

In a large bowl, mix together 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.

In a separate bowl, whisk together 1 cup of milk and 2 eggs until smooth. Gradually add the wet ingredients to the dry ingredients and stir until combined.

Fold in the cooled chicken fricassee filling and 2-3 finely chopped jalapenos (if using). Mix gently to distribute evenly, being careful not to overmix.

Heat a skillet over medium heat and coat with a little olive oil.

Spoon small portions of the batter onto the skillet to form cakes. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Use a spatula to flip the cakes carefully to avoid breaking.

Serve and enjoy! Pair with an Old Overholt Cocktail for a perfect meal.

For tender chicken, use cooked chicken breasts. You can boil or roast them, depending on your preference.

Always start with medium heat and make sure the butter is spread evenly across the skillet.

Sprinkle the flour evenly over the vegetables to avoid any lumps in the sauce.

Use a skillet and add oil to prevent the cakes from sticking. Cook the cakes in batches to ensure they cook evenly.