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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This sounds great. We love chicken patties but I am afraid to know what is in them. I plan on making a few batches of these to freeze after the holidays are over. I got this from a TOH freezer meals book. Prep time is an estimate. Ingredients:
1/4 cup finely chopped onion |
1/4 cup finely chopped celery |
6 tablespoons butter, divided |
3 tablespoons flour |
1 1/3 cups milk, divided |
2 tablespoons minced fresh parsley |
1 1/2 teaspoons salt |
1/2 teaspoon onion powder |
1/2 teaspoon celery salt |
1/4 teaspoon pepper |
2 cups finely chopped chicken |
1 cup dry bread, crumbs |
Directions:
1. In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from heat, chill until completely cooled.
2. Shape chicken mixture into 6 patties using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in seperate shallow bowls.Roll patties in crumbs, then milk, then crumbs again.
3. In a large skillet cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato, if desired.
4. Uncooked patties may be frozen for up to 3 months. To prepare frozen patties, cook in butter for 5-6 minutes on each side or until golden brown.
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