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|
|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.
Show More Comments
No Comments yet