Chicken Patties Au Poivre Recipe
Chicken Patties Au Poivre made with this recipe looks nice in addition to tasting great! I just love Main Dish recipes and this dish is my only favorite amongst them. The marriage of the amazing flavors of Chicken with other ingredients is the secret to this Chicken Patties Au Poivre. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 pound ground chicken
2/3 cup fresh bread crumbs
3 tablespoons minced shallots
1/4 cup plus 2 tablespoons chopped parsley
1/2 teaspoon dried thyme
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
1 tablespoon flour
2 tablespoons butter
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream
8 slices of French bread, lightly toasted
Directions
1. In a mixing bowl, use your hands to gently but thoroughly blend chicken, bread crumbs, shallots, 1/4 cup chopped parsley, thyme, nutmeg, and salt. Form into 8 small patties, each about 1/2 inch thick. Sprinkle each patty with pepper, pressing in lightly. Dust patties with flour.
2. In a large frying pan, melt butter over medium heat. Add patties and cook, turning once with a spatula, until golden brown outside and white throughout, 6 to 7 minutes. Remove patties to a plate.
3. Add wine and broth to pan. Bring to a boil, stirring up browned bits clinging to bottom. Cook, stirring, 2 minutes. Add cream and boil, stirring often, until lightly thickened, 2 to 3 minutes.
4. Place patties on toast, spoon on sauce, and sprinkle remaining 2 table-spoons parsley on top
2. In a large frying pan, melt butter over medium heat. Add patties and cook, turning once with a spatula, until golden brown outside and white throughout, 6 to 7 minutes. Remove patties to a plate.
3. Add wine and broth to pan. Bring to a boil, stirring up browned bits clinging to bottom. Cook, stirring, 2 minutes. Add cream and boil, stirring often, until lightly thickened, 2 to 3 minutes.
4. Place patties on toast, spoon on sauce, and sprinkle remaining 2 table-spoons parsley on top
