Tarragon Chicken Patties

Recipe Ingredients

1 lb	454g / 16oz	Freshly ground raw chicken thighs
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	36g / 1.3oz	Fine dry breadcrumbs
2 1/2 tablespoons	37ml	Dried parsley
1/2 teaspoon	2.5ml	Dried whole thyme
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Salt
1		Egg white
1/4 cup	15g / 0.5oz	All-purpose flour
		Vegetable cooking spray
1 teaspoon	5ml	Olive oil
1/2 cup	118ml	Chablis or other dry white wine
1/2 teaspoon	2.5ml	Dried whole tarragon

Recipe Instructions

Combine first 8 ingredients in a bowl; stir well.

Divide mixture into 4 equal portions, shaping each into a 3/4-inch-thick 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).

Source:
Cooking Light, Mar/Apr 1993, page 98

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