Chicken Patties with Capers and Sage
1 onion, diced
1/4 c. olive oil
2 lb. ground chicken or turkey
2 cloves garlic, minced
1 T. Dijon mustard
1/3 c. vermouth, dry sherry, marsala or white wine.
1/3 c. bread crumbs
1 T. Worcestershire sauce
2 t. salt
1/2 t. black pepper
Saute onion in olive oil until translucent. Add garlic and continue to cook one minute. Cool.
In a bowl, combine all of the above ingredients, including the onion and garlic mixture. Lightly brown golf ball size patties in a large saute pan (using additional oil). Then tranfer to an oven- proof dish. If you have a pan like a Le Creuset, you can saute, bake and serve the patties in the same pan.
1/3 c. capers
zest of one lemon
small bunch of sage, rosemary, or thyme
If you are using all white meat chicken, drizzle the patties with additional olive oil before baking.