Yield: 4 Servings
|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|
|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.