Saturday, April 23, 2011

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.

Top with:
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.
Bake the patties at 350 degrees for 30 minutes.

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