| 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.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”