A lovely chicken recipe! Chicken patties in warm butter-lemon sauce.
5 whole chicken breasts boned, skinned
2 slice(s) white bread
seasoned salt
1/4 teaspoon(s) white pepper
pinch cayenne pepper
1 dash(es) nutmeg
1 onion, grated
300 ml dairy cream
4 tablespoon(s) butter
4 tablespoon(s) vegetable oil
For the Hot butter sauce :
4 tablespoon(s) butter
4 teaspoon(s) lemon juice
2 tablespoon(s) capers
parsley, finely chopped
Grind chicken in food processor by turning off and on a few times. Don't overdo it!
Dip bread in cold water. Squeeze out excess liquid. Combine chicken, bread, seasonings and onion. Add dairy cream, a little at a time, beating with wooden spoon until light and fluffy. Refrigerate for at least 1 hour.
Use two heavy skillets. Heat 2 tablespoons butter and 2 tablespoons oil in each skillet. When it is hot, drop chicken mixture by spoonfuls to form patties. Sauté patties on both sides, until golden brown. Reduce heat and cook slowly for 10 more minutes, turning twice. Transfer patties to a warm platter.
Hot Butter Sauce:
Brown butter. Combine with lemon juice and capers.
