Chicken Rissoles In Mushroom Sauce Food

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

RISSOLES

Steps:

• Mix all the ingredients together (except oil), this is best done with your hands.
• Shape into 4 or 6 round balls and dust with the flour.
• Heat the oil on high in a heavy based frying pan until the oil is very hot.
• Place the Rissoles in the hot oil.
• Don't over crowd your pan.
• Make sure the Rissoles do not burn.
• Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
• Cook the other side the same way, turn the heat down to medium and cook through.
• Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
• Do not over cook the Rissoles.
• The cooking time would be similar to cooking American hamburgers.
• Serve with brown meat gravy and mashed potatoes with minted peas.

CHICKEN AND MUSHROOMS

Steps:

• Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
• Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

CHICKEN & SWEETCORN RISSOLES

Steps:

• Heat the oil in a pan and sauté the onion with the garlic. Soak the bread in the milk.
• If using the chicken breasts, chop in a food processor. Tear the bread and add to the chicken with the onion, egg, ketchup, Worcestershire sauce, herbs and seasoning. Blitz for a few seconds.
• Tip the mixture into a bowl and stir in the sweetcorn. Form into 18 round rissoles.
• For two children, sauté six rissoles in hot oil for 2-3 minutes each side. Beat cheese and milk in a bowl to make a dip for the veg.

CHICKEN WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts with a meat mallet to flaten.
• Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
• In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
• Remove chicken from large saucepan to a plate.
• Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
• Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
• Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
• Enjoy!

CHICKEN RISSOLES IN MUSHROOM SAUCE

Steps:

• Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl.
• Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties.
• Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only.
• Remove from pan and keep warm while preparing sauce.
• To make sauce: Melt butter in frypan, add spring onions and mushrooms and stir-fry over medium heat for 5 minutes or until soft, add wine and cream; reduce heat.
• Simmer uncovered 10-12 minutes or until sauce has reduced and thickened.

HERBED RISSOLES WITH MUSHROOM SAUCE

Steps:

• Combine ground beef thru egg in medium bowl, mix well with spoon.
• Divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes.
• Place flour in bowl, toss rissoles in flour, shake off excess flour.
• Heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper.
• MUSHROOM SAUCE.
• measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly.
• Gradually stir in combined wine and stock, stir constantly until sauce boils and thickens.
• Add green onions and mushrooms to sauce, simmer for 2 minutes.
• Place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.

CHICKEN (IN A ZUCCHINI BIKINI) RISSOLES

Steps:

• Mix all ingredients together and shape into rissoles.
• If you so desire (I desire), roll rissoles in gluten free bread crumbs.
• Drizzle olive oil into your pan.
• Cook in pan on medium-high heat.
• When golden brown they are ready to serve!
• Voila! Eat!

GREEK STYLE CHICKEN RISSOLES IN TOMATO SAUCE

Steps:

• To make the rissoles, mix the chicken with the onion in a bowl, then add the parsley, salt, pepper, egg, breadcrumbs and water.
• Mix well to combine, using your bare hands if necessary.
• With wet hands, roll the meat mixture into balls.
• Heat 1/2" of oil in a frying pan and saute the rissoles on both sides until they turn colour.
• Remove to a plate.
• Pour off all but 1 tablespoon of the oil remaining in the pan.
• Add the onion and garlic and saute until transparent.
• Add the remaining sauce ingredients and bring to a boil.
• Return the rissoles to the pan, reduce the heat, cover and simmer for 30 minutes.
• Serve over your favourite pasta.