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Chicken Patties Au Poivre

Web20.Chickens's picture
  Ground chicken 1 Pound
  Bread crumbs 2⁄3 Cup (10.67 tbs)
  Minced shallots 3 Tablespoon
  Chopped parsley 6 Tablespoon
  Dried thyme 1⁄2 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Coarsely ground black pepper 1 Teaspoon
  Flour 1 Tablespoon
  Butter 2 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Chicken broth 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  French bread slice 8

1. In a mixing bowl, use your hands to gently but thoroughly blend chicken, bread crumbs, shallots, 1/4 cup chopped parsley, thyme, nutmeg, and salt. Form into 8 small patties, each about 1/2 inch thick. Sprinkle each patty with pepper, pressing in lightly. Dust patties with flour.
2. In a large frying pan, melt butter over medium heat. Add patties and cook, turning once with a spatula, until golden brown outside and white throughout, 6 to 7 minutes. Remove patties to a plate.
3. Add wine and broth to pan. Bring to a boil, stirring up browned bits clinging to bottom. Cook, stirring, 2 minutes. Add cream and boil, stirring often, until lightly thickened, 2 to 3 minutes.
4. Place patties on toast, spoon on sauce, and sprinkle remaining 2 table-spoons parsley on top

Recipe Summary

Difficulty Level: 
Main Dish

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