Chicken Rissoles in Mushroom Sauce

Submitted by Mandy

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

 

• Ready In: 51mins
• Ingredients: 10
• 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.

Reviews

[Wobin]

I was wanting to try something different and found these in my search. Very moist and tender as others have stated. I added a bit of garlic to sauce and to chicken. As well as added some pepper to the sauce. My firsttime using Taragon and it gave an interesting flavor. I was expecting more of an intense flavor rush from this dish but found it had more of a mellow, comforting flavor. Thanks for a great recipe.

 

[The Flying Chef]

This is truly wonderful!! The chicken rissoles are so moist and tender and I love the flavour of the tarragon that comes through. The rissoles by themselves are gorgeous but with the sauce wow, they are just so good. Like other reviews the sauce would have so many possibilities with other meat dishes. We really enjoyed these so much and the only change I made was to add some garlic to the sauce. An excellent post Mandy and for such ease of making, with such exceptional results, it goes way up into my favourite meals.

 

[bluemoon downunder]

Tasty moist rissoles and a wonderfully flavoursome sauce: YUM! For the rissoles, I minced the onion and added 3 cloves of minced garlic (personal taste preference). I made the sauce exactly to the recipe except for using Greek yoghurt instead of the cream, a pretty standard substitution for me. Tarragon is a herb I've not used often, if at all, and I was really wondering just what it would be like. In a word, in this recipe: delicious! Thanks for sharing this recipe, Mandy!

 

[Peter J]

Really loved both the rissoles and the sauce and it's so quick to put together. A couple of left-over rissoles were also nice for lunch the next day cold topped with a little sweet chilli sauce.

 

[I'mPat]

These were sooooo good. I used a kilo of skinless thighes trimmed and processed in the food processor (still had some fine chuncky bits there though) and as I planned on only using 3 (though I got 7 and it was 3/4 the size of the other 6) I halved the sauce but was begining to wish I handn't but it was the perfect amount for 3. I would recommend you could serve the burgers (rissoles) or sauce separately with other dishes though with the sauce I would add some tarragon as you would not be getting it if you did not cook the burgers. In the burgers I used spring onion (scallions) due to allergy issues. The left over burgers will be frozen and see how they reheat for DH's lunch/dinner when on shift. Thank you Mandy from Oz for a wonderful recipe. Made for Newest ZAAR Tag, 08A.