Saturday, September 26, 2009
Italian Chicken and Spinach Patties and Garlic Wine Sauce
Ever wonder what to make with ground chicken besides, chili, meatballs and burgers? I do all the time and when I ask people reply "the same things you would make with ground beef." I get that but I want something different. That's how this recipe was born. As always you can change this recipe to suit your tastebuds. Other options would be a marsala sauce (with or without the mushrooms), caramelized onion topping, mix in some feta cheese and use greek seasonings, use moroccan seasonings and serve it over couscous, the possibilities are endless.
Italian Chicken Patties and Garlic Wine Sauce
Yields: 6 patties
1 pound ground chicken
1 10 oz. package frozen spinach, squeezed and drained
1 egg, beaten
1 small onion, finely chopped
3 cloves garlic, minced
2 cloves garlic, minced
approx 1/2 cup breadcrumbs
extra virgin olive oil
2 tbsp butter
salt and pepper
1/2 cup dry white wine
1 cup of chicken stock
shredded mozzarella (swiss or fontina would be good too), optional.
1. Saute onion and 3 cloves minced garlic in olive oil and set aside to cool. In a large bowl combine ground chicken, drained spinach, Italian seasoning, salt, pepper, garlic powder, egg and breadcrumbs. Mix with your hands to combine all seasonings. If mixture is very wet add more breadcrumbs. It will remain sticky.
2. Preheat oven to 350. Meanwhile, heat oil in a large skillet. Form patties and gently place in oil and let cook until browned, turn over and cook the other side. When all patties are browned place on a baking sheet and continue to cook in oven (to make sure the chicken is cooked all the way)while you make the sauce.
3. Heat 2 tbsp oil and 2 tbsp butter in pan, add 2 cloves minced garlic and cook over medium low heat, (do not burn or garlic will turn bitter). Add wine and let reduce by half, then add chicken stock. Let sauce cook down and reduce. Season to taste with salt and pepper. If you want the sauce to be thicker stir in some wondra flour.
4. Return patties to pan with sauce, turning to coat both sides. If desired, top with some shredded mozzarella and put the pan under the broiler to melt.