Chicken Pojarski Recipe
Chicken Pojarski are tasty patties with mushrooms and chicken breasts and served with sauce over it. Try this smart Chicken Pojarski recipe. It has a make ahead component to cut down on last minute fuss in your kitchen. So enjoy cooking!
Ingredients
1/4 pound mushrooms
2 whole large chicken breasts, skinned and boned
1 1/2 cups fresh bread crumbs
1 tablespoon grated onion
1/8 teaspoon pepper
1 egg Salt
2 tablespoons all-purpose flour
Butter or margarine
4 medium-sized celery stalks, cut into matchstick-thin strips
1 cup half-and-half
Directions
1. Slice 3 mushrooms; mince remaining mushrooms.
2. On cutting board, mince chicken. (Or cut chicken into 1-inch chunks; in food processor with knife blade attached, mince chicken.)
3. In large bowl, mix minced chicken, minced mushrooms, bread crumbs, onion, pepper, egg, and 3/4 teaspoon salt; shape into four 3/4 inch-thick oval patties. Place flour on waxed paper; use to coat patties.
4. In 12-inch skillet over medium heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook celery and 1/8 teaspoon salt, stirring occasionally, until celery is tender-crisp. With slotted spoon, remove celery to warm platter; keep warm.
5. In same skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook chicken patties and mushrooms about 8 to 10 minutes, until patties are browned on both sides, turning patties once. Add half-and-half, stirring to loosen brown bits from bottom of skillet. Place chicken patties on same platter with cooked celery. Spoon sauce in skillet over patties.
2. On cutting board, mince chicken. (Or cut chicken into 1-inch chunks; in food processor with knife blade attached, mince chicken.)
3. In large bowl, mix minced chicken, minced mushrooms, bread crumbs, onion, pepper, egg, and 3/4 teaspoon salt; shape into four 3/4 inch-thick oval patties. Place flour on waxed paper; use to coat patties.
4. In 12-inch skillet over medium heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook celery and 1/8 teaspoon salt, stirring occasionally, until celery is tender-crisp. With slotted spoon, remove celery to warm platter; keep warm.
5. In same skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook chicken patties and mushrooms about 8 to 10 minutes, until patties are browned on both sides, turning patties once. Add half-and-half, stirring to loosen brown bits from bottom of skillet. Place chicken patties on same platter with cooked celery. Spoon sauce in skillet over patties.
