Chicken kotletki with sour cream sauce
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Chicken kotletki with sour cream sauce
  Chicken    Poultry    Sauces    Russian    Creams  
Last updated 6/12/2012 12:49:33 AM. Recipe ID 10925. Report a problem with this recipe.
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      Title: Chicken kotletki with sour cream sauce
 Categories: Poultry, Russian, Sauces
      Yield: 8 Servings
    3/4 lb Fresh mushrooms, finely
    1/4 ts Salt
           Freshly ground pepper
      2 lb Skinless, boneless chicken
           -breasts, ground
      2 c  Fresh bread crumbs
    1/2 c  Light cream
      1    Egg, lightly beaten
  1 1/2 ts Salt
           Cayenne pepper, nutmeg and
           -black pepper
      2 tb Butter
      1 tb Oil
      2 tb Butter
    1/4 c  Finely chopped green onions
    2/3 c  Whipping cream
      2 ts White vinegar
    2/3 c  Sour cream
    1/4 ts Salt
  Filling:  Melt butter in skillet and over med.high heat, saute
  mushrooms with salt and a pinch of pepper until mushrooms are browned
  and liquid has evaporated. Remove one tbsp. mushrooms to add to the
  sauce and reserve the rest for filling the 'kotletki' Patties: In a
  large bowl, mix together 1 cup of the breadcrumbs and the cream,
  combine with the chicken, egg, salt and a pinch each of the cayenne,
  nutmeg and pepper. Spread remaining crumbs in a shallow pan.
   Divide chicken mixture into 8 portions.  With wet hands, form each
  portion into an oblong patty. Flatten slightly amd in center, place
  1/8 of the mushroom filling.  Fold over and pat chicken around
  filling. Roll each patty gently in bread crumbs and place on waxed
  paperlined tray. Repeat with remaining chicken and filling to make 8
  patties. Cover and chill the patties.  Recipe can be prepared ahead
  up to this point. In 1 large or 2 med skillets, heat together butter
  and oil. Arrange patties in a single layer and saute over medium heat
  for about 5 minutes on each side, adding more butter if necessary,
  until patties are golden brown. Sauce: Meanwhile in a small saucepan,
  melt butter and cook onions without browning for 2 - 3 minutes.  Add
  cream, increase heat to high and cook, stirring constantly, until
  cream thickens slightly. Reduce heat to low, add vinegar, sour cream
  and salt.  Heat through, but do not boil. Add reseved mushroom
  filling. Taste and adjust seasoning. Serve each kotletki napped with
  a spoonful of sauce, and garnished with watercress Accompanyed by

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Recipe ID 10925 (Apr 03, 2005)

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