Salisbury Chicken Steaks

Salisbury Chicken Steaks
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4.0

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About this Recipe

Minced ground chicken seasoned with parsley and sautéed to perfection. Topped with a fragrant Worcestershire sauce infused with the flavours of freshly chopped thyme, sage, chives and dill.


4 tbsp (60 mL) Butter, divided
1 Onion, finely diced, divided
2 Cloves garlic, minced
1 Rib celery, finely diced
2 tsp (10 mL) Poultry seasoning
1 lb (454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken
3 tbsp (45 mL) Chopped fresh parsley
3 Egg yolks
Salt and pepper
1 tbsp (15 mL) Vegetable oil
2 tbsp (30 mL) Flour
½ cup (125 mL) White wine
2 cups (500 mL) Chicken broth
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) Balsamic vinegar
2 tbsp (30 mL) Chopped fresh herbs (thyme, sage, chives, dill)


HEAT 1 tbsp (15 mL) butter over medium heat in a large non-stick skillet. Add half the onions, garlic and celery. Cook for 2-3 minutes or until soft and fragrant. Stir in poultry seasoning and remove from the heat to cool slightly.

PLACE chicken, parsley, egg yolks and onion mixture in a large bowl. Season with salt and pepper. Gently mix together, using your hands, until combined. Form into 4 patties.

USING the same pan, heat oil over mediumhigh heat. Place chicken patties in the pan and cook for 4-6 minutes per side or until the internal temperature reaches a minimum of 165°F (74°C) and the patties are golden brown. Remove patties from the pan and keep warm.

HEAT remaining 3 tbsp (45 mL) butter in the pan. Add remaining onions and sauté for 2-3 minutes. Sprinkle with flour and cook, stirring constantly for 1 minute. Whisk in white wine and chicken broth. Bring to a boil. Reduce heat and simmer 2-3 minutes or until thickened. Stir in Worcestershire, balsamic, salt, pepper and herbs. Serve sauce over Salisbury patties.


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