Chicken Rissoles in Mushroom Sauce

A jazzed up rissole recipe for lovers of tarragon & mushrooms. Recipe from Family Circle

• Ready In: 51 mins
• Serves: 6

Ingredients

• 1  kg ground chicken
• 1  cup  fresh breadcrumb
• 1  tablespoon dried tarragon
• 1  small onion, chopped
• 1⁄4 cup mayonnaise

• Mushroom Sauce

• 40  g butter
• 3  spring onions, finely chopped
• 300  g button mushrooms, sliced
• 1⁄4 cup white wine
• 3⁄4 cup  cream

Directions

1. Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl.
2. Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties.
3. Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only.
4. Remove from pan and keep warm while preparing sauce.
5. 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.
6. Simmer uncovered 10-12 minutes or until sauce has reduced and thickened.