Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Chicken breasts; (about 1 3/ |
| 1 \N | Egg; separated |
| 2 tablespoons | Margarine; softened |
| 1 tablespoon | Vegetable oil |
| \N \N | Milk |
| \N \N | Salt and pepper |
| \N \N | Chopped parsley |
| \N \N | Bread crumbs |
| \N \N | Sherry |
| \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.