Sautéed Chicken Cakes.

 

There was a request for the recipe for the chicken cakes from yesterday’s little meal snippet.  I don’t think the requester quite realises the effort needed for this endeavour,  but I’m willing to oblige.

It’s this or nothing.  There was some shopping today,  but maybe I’ll touch on that tomorrow.   Brain too fuzzy.  Sorry.

I copied and pasted this monstrosity from another format over to Live Writer,  and now it looks like one of those foolscap essay attempts from about grade nine,  where the teacher wants the whole thing “double spaced”.  That’s usually so they have room to write snide comments to their heart’s content. Talk about having a hidden agenda.

Anyway,  if you’d like, you can certainly copy and paste this into a Pretty Damned Frustrating file if you wish.  Or Word or Open Office or whatever.  I don’t claim  to have any copy write on recipes,  photos or any of the other junk you find here.   Fill your boots.

 

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“Sautéed Chicken Cakes with Tomato and Sweet Pepper Sauce.

Flavourful Tomatoes are the key to a tasty sauce that enlivens the rounds of chicken. Fashion small patties for appetizers or make large ones for a main course.

Chicken Cakes:

4 boned skinned chicken breast halves.

3 tablespoons unsalted butter.

1 cup chopped red sweet pepper.

½ cup chopped celery

6 green onions, chopped

2 cups unseasoned fine dry bread crumbs, preferably made from French or Italian bread.

2 eggs, lightly beaten.

½ cup heavy cream or light cream (half and half)

2 tablespoons Dijon style mustard.

¼ cup minced fresh parsley

2 tablespoons minces fresh tarragon, or 2 teaspoons dried tarragon, finely crumbled.

Salt.

Freshly ground black pepper.

Tomato and sweet Pepper Sauce:

4 tablespoons (½ stick) unsalted butter.

2 shallots, minced.

1 red sweet pepper, seeded, deveined and chopped.

¼ cup dry white wine.

¼ cup minced fresh tarragon or parsley, or a combination.

Salt.

Ground cayenne pepper.

Vegetable Oil for sautéing.

Fresh tarragon or parsley springs for garnish.

To make the chicken cakes, finely chop the chicken breasts.

Set aside.

Heat the butter in a sauté pan or skillet over medium-high heat.

Add the sweet pepper, celery, and green onions and cook until the vegetables are tender,

about five or six minutes. Transfer to a mixing bowl. Add the chicken, bread crumbs, eggs,

cream, mustard, parsley, tarragon and salt and pepper to taste.

Chill for at least 2 hours or as long as overnight.

To make the sauce, heat the butter in a sauté pan or saucepan over medium heat.

Add the shallots and sweet pepper, and cook until tender, about five minutes.

Add the tomatoes and cook 6 to 8 minutes.

Stir in the wine and cook until the sauce is thick , about 15 minutes.

Add tarragon and/or parsley and salt and cayenne pepper to taste.

Keep sauce warm, (If made ahead, reheat prior to serving.)

Preheat oven to 400°F.

For appetizer-sized cakes, shape about 1 tablespoon of the chicken mixture into a round patty about ½ inch thick.

Use about 2 tablespoons for main dish sized patties.

Heat about 2 tablespoons vegetable oil in a sauté pan or skillet over medium-high heat, carefully add the fragile chicken patties, a few at a time, and sauté, turning once, until golden. About 3 to 4 minutes total cooking time.

Add oil as needed.

Transfer the patties to an oven proof dish and bake until done, about 6 minutes.

Drain well on paper towel before serving.

To serve, place 2 or 3 chicken cakes on individual plates with the tomato sauce along side. Garnish with tarragon or parsley sprigs.

Alternatively, spoon a dollop of the sauce on top of each appetizer-sized patty, garnish with a leaflet of tarragon or parsley, and pass on a tray.

Serves 8 to 12 as appetizer, or 4 to 6 as main course.”

 

 

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We don’t use tarragon.  Even if I could find it,  I don’t think we’d use it.   The bonus is,  you can double wrap these things in foil and freeze them.   From a rock hard frozen state to some semblance of ‘ready for the table’,  you’ll need a good hour (and more won’t hurt) at a moderate oven temp.  I’ve used 160°C to 170°C.   That’s what?  about 320°F?  You’re just thawing them out,  no need to cook them again.   Of course,  if you have a microwave,  which we do not,  then you’re on your own.  I think taking them out of the foil in that case might be advisable though.

Credit to my sister-in-law Ljuba for this one. 

 

Good night and Good Luck.

 

 

Thanks for stopping by.

 

 

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