Chicken Kotletki with Sour Cream Sauce

Title:
Chicken Kotletki with Sour Cream Sauce

Yield:
8 Servings

Categories:
Poultry,
Russian,
Sauces




Ingredients:





          Filling


   3/4 lb Fresh mushrooms, finely


          -chopped


   1/4 ts Salt


          Freshly ground pepper


          Patties


     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


          Sauce


     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 Kasha..


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini