Recipe - Tarragon Chicken Patties

1 pound Freshly ground raw chicken
thighs
One half cup Chopped onion
One fourth cup Fine dry breadcrumbs
2 One half tablespoon Dried parsley
One half teaspoon Dried whole thyme
One half teaspoon Pepper
One fourth teaspoon Salt
1 Egg white
One fourth cup Allpurpose flour
Vegetable cooking spray
1 teaspoon Olive oil
One half cup Chablis or other dry white
wine
One half teaspoon Dried whole tarragon

Combine first 8 ingredients in a bowl; stir well.

Divide mixture into 4 equal portions, shaping each into a 3/4inchthick
patty. Place flour in a shallow dish; dredge patties in flour, and set
aside.

Coat a nonstick skillet with cooking spray; add oil, and place over medium
heat until hot. Add patties; cook 3 minutes on each side. Cover and cook an
additional 3 minutes or until done.

Remove from skillet; set aside, and keep warm. Add wine and tarragon to
skillet; scrape bottom of skillet with a wooden spoon to loosen browned
bits. Cook 1 minute or until wine is reduced by half. Yield: 4 servings
(serving size: 1 patty and 1 tablespoon sauce).

Per serving: 349 Calories; 12g Fat (34% calories from fat); 38g Protein;
16g Carbohydrate; 107mg Cholesterol; 315mg Sodium

Serving Ideas : Spoon sauce over patties.

Recipe by: Cooking Light, Mar/Apr 1993, page 98

Posted to MCRecipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.