Chicken Patty with Herb Cream Sauce
Indulge in the savory goodness of our *Chicken Patty with Herb Cream Sauce* — a comforting yet elegant dish perfect for weeknight dinners or special occasions. Tender chicken patties, made with ground chicken, breadcrumbs, and aromatic seasonings like onion and garlic, are pan-seared to golden perfection, creating a crisp exterior and juicy interior. These delightful patties are paired with a rich and velvety herb cream sauce, infused with fresh parsley, dill, and a hint of lemon to add brightness to every bite. Ready in just 50 minutes, this recipe is easy to prepare and yields restaurant-quality results right in your kitchen. Serve it over creamy mashed potatoes, steamed vegetables, or alongside a crisp green salad for a complete and utterly satisfying meal. Perfect for chicken lovers and fans of creamy herb sauces, this dish is sure to be a new favorite in your recipe collection!
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Recipe Information
Ingredients
- 500 grams ground chicken
- 50 grams breadcrumbs
- 1 large egg
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 250 milliliters milk
- 125 milliliters cream
- 2 tablespoons parsley, chopped
- 1 tablespoon dill, chopped
- 1 tablespoon lemon juice
Instructions
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, chopped onion, minced garlic, salt, and black pepper. Mix everything well with your hands until all ingredients are evenly incorporated.
Divide the mixture into four equal portions and shape each portion into a patty.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken patties and cook for about 5-6 minutes on each side or until they are golden brown and cooked through. Remove the patties from the skillet and keep them warm on a plate covered with foil.
In the same skillet, add the butter and let it melt over medium heat. Add the flour and stir consistently to form a roux. Cook for about 2 minutes until the roux is a light golden color.
Gradually add the milk to the skillet, whisking continuously to avoid lumps. Once smooth, pour in the cream and whisk again until well combined.
Let the sauce simmer for 3-5 minutes until it thickens slightly. Stir in the chopped parsley, dill, and lemon juice. Adjust the seasoning if necessary with more salt and pepper.
Serve the chicken patties hot with the herb cream sauce drizzled over the top. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 26.9 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 669 mg | 51% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3727 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
