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Ingredients

Adjust Servings:
Ground Chicken – 1 ½ lb (700 g)
Sour Cream – 1 tbsp
Scallions – 1 bunch
Hard Cheese – 2 oz (55 g)
Ground Black Pepper – 1 pinch
Garlic – 1 clove
Cream – 4 oz (115 g)
Olive Oil – 4 tbsp
Eggs – 1
Bell Peppers – 1
Parsley – 1 bunch
Salt – 3 pinches
Caraway Seeds – 1 pinch
Spinach – 2 oz (55 g)
Butter – 1 tsp
Mint – to taste

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Chicken Patties With Sauce

Chicken Patties With Sauce

  • 40 min
  • Serves 4
  • Medium

Ingredients

Recipe

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We have shared with you recipes for cutlet-type dishes suited to every fancy: meat, mushroom, fish. However, we do not mean to stop, and today we have prepared a new delicious dish: the French version of chicken patties.

The dish is very juicy due to cream, whereas bell pepper balances out the taste of meat. The final flourish — an extraordinary creamy spinach sauce with an unusual secret ingredient.

Steps

1
Done

Mix and toss ground meat. Finely chop bell pepper, scallions, half of parsley. Combine with the meat. Beat egg into the mixture, add sour cream, 1 tablespoon of cream, pressed garlic; mix thoroughly.

2
Done

Grate cheese and combine it with the meat. Knead the ground meat together with 2 pinches of salt, pepper, and caraway seeds.

3
Done

Form patties and heat a pan. Fry the patties in olive oil until cooked. To achieve a crispy crust, do not cover the pan with a lid when frying.

4
Done

To make the sauce, heat a pan, pour olive oil and butter, 1 tablespoon each, add spinach (you can use frozen), the remaining cream, and salt. Grind the remaining parsley and mint. Simmer over medium heat for 5–7 minutes.

5
Done

Serve the dish with the spinach sauce.

The dish combines so many flavors that you don’t even need a side dish; however, if you do opt for one, we recommend preparing tender mashed potatoes. Bon appétit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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