| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lb | Freshly ground raw chicken thighs |
| 1/2 | c | Chopped onion |
| 1/4 | c | Fine dry breadcrumbs |
| 2 1/2 | tb | Dried parsley |
| 1/2 | ts | Dried whole thyme |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 1 | Egg white | |
| 1/4 | c | All-purpose flour |
| Vegetable cooking spray | ||
| 1 | ts | Olive oil |
| 1/2 | c | Chablis or other dry white wine |
| 1/2 | ts | Dried whole tarragon |
INSTRUCTIONS
Combine first 8 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping each into a 3/4-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@digex.net on Jan 28, 1997.
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