Chicken Rissoles in Mushroom Sauce |
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Prep Time: 25 Minutes Cook Time: 26 Minutes |
Ready In: 51 Minutes Servings: 6 |
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A jazzed up rissole recipe for lovers of tarragon & mushrooms. Recipe from Family Circle Ingredients:
1 kg ground chicken |
1 cup fresh breadcrumb |
1 tablespoon dried tarragon |
1 small onion, chopped |
1/4 cup mayonnaise |
40 g butter |
3 spring onions, finely chopped |
300 g button mushrooms, sliced |
1/4 cup white wine |
3/4 cup cream |
Directions:
1. Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl.
2. Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties.
3. Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only.
4. Remove from pan and keep warm while preparing sauce.
5. 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.
6. Simmer uncovered 10-12 minutes or until sauce has reduced and thickened.
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