Yield: 4 Servings
|2 \N||Chicken breasts; (about 1 3/|
|1 \N||Egg; separated|
|2 tablespoons||Margarine; softened|
|1 tablespoon||Vegetable oil|
|\N \N||Salt and pepper|
|\N \N||Chopped parsley|
|\N \N||Bread crumbs|
|\N \N||Soy sauce|
|1 teaspoon||Sour cream|
Skin chicken breasts and remove all fat. Chop meat into small pieces. Mix with egg white, margarine and oil. Moisten with a little milk, add salt and pepper and form into oval patties ½" thick.
Press chopped parsley into center of each patty. Brush with egg yolk, sprinkle with bread crumbs and saute for 5 minutes over medium heat.
Add sherry to taste, a little soy sauce for color and 1 tsp sour cream to complete gravy.
Serves 4 to 6.