Chicken Shortcake

• 1/4 cups Shortening, Plus 1 Tablespoon To Grease The Pan
• 1 cup Cornmeal
• 1 cup Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Sugar
• 1/4 teaspoons Salt
• 1 whole Egg
• 1 cup Buttermilk
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1- 1/2 cup Milk
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 3 cups Boneless, Skinless Chicken Breasts, Cooked And Diced

1. Preheat oven to 425 degrees F.
2. For the shortcake, grease an 8x8-inch baking pan with a tablespoon of shortening and set in the oven to heat.
3. Melt the rest of the shortening in a small saucepan over low heat.
4. Turn off the heat when melted.
5. In a medium sized bowl, mix cornmeal, flour, baking powder, sugar and salt, mixing well.
6. Add melted shortening, egg and buttermilk, mix just until combined.
7. Take the pan out of the oven and pour batter into the pan.
8. Bake for 20 minutes.
9. Meanwhile, for the creamed chicken, melt butter in a large saucepan over medium heat.
10. Stir in the flour and cook for a few minutes, stirring constantly.
11. Slowly pour in milk, stirring constantly.
12. Keep stirring until the mixture is thick and creamy.
13. Add salt and pepper.
14. Stir in cooked chicken.
15. Cook over low heat for 5 minutes.
16. Add more milk if sauce is too thick.
17. Serve creamy chicken over squares of shortcake.

shortening, cornmeal, flour, baking powder, sugar, salt, egg, buttermilk, butter, flour, milk, salt, black pepper, chicken breasts

Taken from tastykitchen.com/recipes/main-courses/chicken-shortcake/ (may not work)