Ingredients:--Filling
3/4 lb Fresh mushrooms, finely-chopped
1/4 ts Salt
Freshly ground pepper
Patties
2 lb Skinless, boneless chicken -breasts, ground
2 c Fresh bread crumbs
1/2 c Light cream
1 Egg, lightly beaten
1 1/2 ts Salt
Cayenne pepper, nutmeg and black pepper
2 tb Butter
1 tb Oil
--Sauce
2 tb Butter
1/4 c Finely chopped green onions
2/3 c Whipping cream
2 ts White vinegar
2/3 c Sour cream
1/4 ts Salt
measures conversion [+]
Method:
Filling: Melt butter in skillet and over med.high
heat, saute mushrooms with salt and a pinch of pepper
until mushrooms are browned and liquid has evaporated.
Remove one tbsp. mushrooms to add to the sauce and
reserve the rest for filling the 'kotletki' Patties:
In a large bowl, mix together 1 cup of the breadcrumbs
and the cream, combine with the chicken, egg, salt and
a pinch each of the cayenne, nutmeg and pepper. Spread
remaining crumbs in a shallow pan.
Divide chicken mixture into 8 portions. With wet
hands, form each portion into an oblong patty.
Flatten slightly and in center, place 1/8 of the
mushroom filling. Fold over and pat chicken around
filling. Roll each patty gently in bread crumbs and
place on waxed paperlined tray. Repeat with remaining
chicken and filling to make 8 patties. Cover and chill
the patties. Recipe can be prepared ahead up to this
point. In 1 large or 2 med skillets, heat together
butter and oil. Arrange patties in a single layer and
saute over medium heat for about 5 minutes on each
side, adding more butter if necessary, until patties
are golden brown. Sauce: Meanwhile in a small
saucepan, melt butter and cook onions without browning
for 2 - 3 minutes. Add cream, increase heat to high
and cook, stirring constantly, until cream thickens
slightly. Reduce heat to low, add vinegar, sour cream
and salt. Heat through, but do not boil. Add reserved
mushroom filling. Taste and adjust seasoning. Serve
each kotletki napped with a spoonful of sauce, and
garnished with watercress Accompanied by Kasha.
Recipes
Appetizers