Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Freshly ground raw chicken thighs |
½ cup | Chopped onion |
¼ cup | Fine dry breadcrumbs |
2½ tablespoon | Dried parsley |
½ teaspoon | Dried whole thyme |
½ teaspoon | Pepper |
¼ teaspoon | Salt |
1 \N | Egg white |
¼ cup | All-purpose flour |
\N \N | Vegetable cooking spray |
1 teaspoon | Olive oil |
½ cup | Chablis or other dry white wine |
½ teaspoon | Dried whole tarragon |
Combine first 8 ingredients in a bowl; stir well.
Divide mixture into 4 equal portions, shaping each into a ¾-inch-thick patty. Place flour in a shallow dish; dredge patties in flour, and set aside.
Coat a nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add patties; cook 3 minutes on each side. Cover and cook an additional 3 minutes or until done.
Remove from skillet; set aside, and keep warm. Add wine and tarragon to skillet; scrape bottom of skillet with a wooden spoon to loosen browned bits. Cook 1 minute or until wine is reduced by half. Yield: 4 servings (serving size: 1 patty and 1 tablespoon sauce).
Per serving: 349 Calories; 12g Fat (34% calories from fat); 38g Protein; 16g Carbohydrate; 107mg Cholesterol; 315mg Sodium Serving Ideas : Spoon sauce over patties.
Recipe by: Cooking Light, Mar/Apr 1993, page 98 Posted to MC-Recipe Digest V1 #453 by igor@... on Jan 28, 1997.