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Categories:
ground chicken fresh breadcrumb tarragon onion mayonnaise mushroom sauce butter spring onions button mushrooms white wine cream
Viewed: 10 - Published at: 3 years agoIngredients
- 1 kg ground chicken
- 1 cup fresh breadcrumb
- 1 tablespoon dried tarragon
- 1 small onion, chopped
- 1/4 cup mayonnaise
- Mushroom Sauce
- 40 g butter
- 3 spring onions, finely chopped
- 300 g button mushrooms, sliced
- 1/4 cup white wine
- 3/4 cup cream
Method
- Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl.
- Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties.
- Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only.
- Remove from pan and keep warm while preparing sauce.
- To make sauce: Melt butter in frypan, add spring onions and mushrooms and stir-fry over medium heat for 5 minutes or until soft, add wine and cream; reduce heat.
- Simmer uncovered 10-12 minutes or until sauce has reduced and thickened.
