SAVORY CHICKEN PATTIES IN CREAMY PAPRIKA-SOUR CREAM SAUCE
This recipe comes from the New York Times International Cookbook, which was published in 1971. I recently rediscovered this cookbook languishing on my bookshelf. I had a note on this recipe from 1974 -- can you imagine? The original recipe bears the name of a Russian innkeeper who was famous for this dish, or so the recipe introduction says. Anyway, it's quite an elegant and delicious way to use humble ground chicken.
Provided by Jainagirl
Categories Poultry
Time 1h
Yield 4 patties, 4 serving(s)
Number Of Ingredients 16
Steps:
- Form chicken into 4 oval patties about 1/2" thick. Dredge patties in flour, then egg, then bread crumbs, gently pressing breadcrumbs on. Place on a rack and chill in refrigerator for about 30 minutes or 15 minutes in a blast chiller.
- Combine about 1 tablespoon vegetable oil and 1 tablespoon butter in a saute pan. When bubbly, add breaded chicken patties. Saute until golden. Flip. Saute until golden. Remove to an oven safe dish. Add more butter and oil if needed during sauteing. Finish cooking patties in a 350 degree oven for about 10 minutes. Test with a meat thermometer for doneness. Meanwhile, make the sauce.
- For sauce:.
- Make a roux with the butter and flour in a small saucepan. Allow to bubble gently over low heat, about 2 - 3 minutes, stirring constantly with a wire whisk. Add paprika, thyme, chicken stock, heavy cream, cognac or sherry and lemon juice, whisking constantly. Allow the mixture to come up to a boil, reduce heat and allow to thicken, about 2 - 3 minutes. Thin if needed with additional chicken stock. Remove from heat. Add sour cream and blend thoroughly. Keep warm, but do not allow to boil.
- Place cutlets on a bed of cooked egg noodles, pour sauce over all and serve.
Nutrition Facts : Calories 741.5, Fat 23.9, SaturatedFat 9.5, Cholesterol 206.5, Sodium 516.1, Carbohydrate 87, Fiber 5, Sugar 4.5, Protein 42.8
PESTO CHICKEN AND POTATO PATTIES
[DRAFT]
Provided by Food Network
Time 30m
Yield 9 Servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Coat two large, shallow baking sheets with nonstick cooking spray.
- 2. In a large bowl, mix together hash browns, chicken, 6 Tbsp. of pesto sauce, red pepper, cheese and salt. Season with black pepper if desired. Shape into 18 patties, about 1/3 cup each, and place on baking sheets.
- 3. Bake uncovered for 10 to 15 minutes, or until internal temperature reaches 165°F. In a small bowl, mix together sour cream and remaining 1/4 cup of pesto sauce. Serve warm patties with dollop of pesto sour cream sauce.
CHICKEN PATTIES
Steps:
- In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
- Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
- In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
- Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
RANCH CHICKEN PATTIES WITH CREAMY CHEDDAR SAUCE
These are a great quick dinner with some steamed broccoli or green beans on the side. Most everything is from the pantry. To serve, place 2 patties on a plate and spoon sauce over. Garnish with chopped green onions if desired. Quick and easy!
Provided by sadiebea
Categories Meat and Poultry Recipes Chicken
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
- Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
- Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
- Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 34.9 g, Cholesterol 135.1 mg, Fat 27.8 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 12.6 g, Sodium 1318.6 mg, Sugar 1.2 g
CORN-AND-CHICKEN PATTIES WITH BASIL SAUCE
Provided by Marian Burros
Categories burgers, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Chop onion, if whole.
- Heat large nonstick pan over very high heat. Add oil, and reduce heat to medium high.
- Saute onion until it begins to brown. Do not wash out pan.
- Scrape off kernels. Put corn and chicken into food processor; grind.
- Add bread crumbs, mustard, cumin and pepper to food processor. Mix well. Stir onion into the mixture.
- Shape 6 or 7 patties. Brown on both sides in the pan used for the onion, cooking for about 10 minutes.
- Mix yogurt and sour cream.
- Wash, dry and chop basil, and stir into the sour cream and yogurt. Serve with the patties.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 8 grams, Protein 37 grams, SaturatedFat 5 grams, Sodium 342 milligrams, Sugar 15 grams, TransFat 0 grams
SPICY CHICKEN BURGER RECIPE BY TASTY
Here's what you need: sour cream, Frank's Red Hot® Sauce, lime, lime, kosher salt, ground chicken, red bell pepper, Frank's RedHot® Sauce, garlic powder, onion powder, kosher salt, canola oil, pepper jack cheese, brioche burger buns, butter lettuce leaf, avocado, pickled chily
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
- In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
- Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
- Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 52 grams, Fat 43 grams, Fiber 5 grams, Protein 41 grams, Sugar 9 grams
BEST CHICKEN PATTIES
Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
- Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
- Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g
CHICKEN BURGER WITH HORSERADISH SAUCE
Make and share this Chicken Burger With Horseradish Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken, onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in bowl.
- Form 4 patties, 1" each.
- Coat large nonstick skillet with nonstick cooking spray.
- Place over medium heat.
- Add patties; cook, covered, until browned, 5 minutes.
- Turn; cook, covered, until no longer pink in center, about 5 minutes.
- Spread each bun half with 1 tb sauce.
- Use 1 lettuce leaf and top with burger.
- Creamy Horseradish Sauce: Combine sour cream, horseradish, vinegar and pepper in small bowl.
- Refrigerate, covered, for up to 3 days.
Nutrition Facts : Calories 381.9, Fat 13.1, SaturatedFat 3.8, Cholesterol 103.3, Sodium 618.6, Carbohydrate 37.8, Fiber 3.1, Sugar 9.7, Protein 29.5
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