Tarragon chicken patties

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.

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