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Category: |
Category: |
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Chicken |
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Ingredients: |
Ingredients: 6 large chicken breasts, skinned and boned
1 tsp. salt
¼ tsp. pepper
1½ stick butter
¾ cup flour, sifted
2 tsp. oil
2 eggs, beaten
2 Tbsp. cold water
2 cups fresh bread crumbs
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Directions: |
Directions:Melt 6 Tbsp. butter and allow it to cool while you grind the chicken breasts. Mix the ground chicken, melted butter, salt, and pepper in a bowl and refrigerate for a hour. Put the flour on a piece of aluminum foil. Mix the eggs, water, and oil on a plate. Pour the bread crumbs on another piece of foil. Remove the chicken mixture from the refrigerator and form it into about 20 medium small patties, about ¾ inch thick. Coat the patties on both sides with the flour, then the egg mixture, and then the bread crumbs. Refrigerate for at least an hour. Make desired sauce.
Heat the remaining butter in a large skillet (350 degrees in an electric pan) and cook patties for about 10 minutes on each side. Pass the desired sauce in a gravy boat to be spooned over the chicken patties. |
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Mushroom Sauce |
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Ingredients: |
Ingredients: 1/2 lb. fresh mushrooms, chopped
1 onion, chopped
3 Tbsp. butter
1 tsp. flour
1 cup sour cream
salt and pepper to taste
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Directions: |
Directions:Brown onions lightly in the butter. Add the mushrooms and cook over low heat for 20 minutes. Add flour and salt and pepper (to taste). Just before serving, add the sour cream and reheat the sauce. Do not let it boil. |
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Paprika Sauce |
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Ingredients: |
Ingredients: 2 Tbsp. butter
1/4 cup onion, minced
1 Tbsp. flour
2 tsp. paprika
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp. brandy
2 tsp. lemon juice
1/4 cup sour cream
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Directions: |
Directions:Melt 1 Tbsp. of the butter and saute the onion until light golden brown. Sprinkle the paprika and flour over the onions and mix gently. Add the chicken broth and cook, stirring constantly for about 4 minutes before adding the heavy cream. Bring just to boil and remove from the heat. Add the brandy and lemon juice and strain the sauce through a strainer. Add the remaining tablespoon of butter and the sour cream to the sauce and heat, stirring occasionally. Do not let the sauce boil. Keep warm until serving time. |
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Personal
Notes: |
Personal
Notes: Gourmet Club - Russian Dinner, February 12, 1977
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This recipe for Chicken Pojarski is from