Chicken Rissoles in Mushroom Sauce
Indulge in the comforting flavors of these Chicken Rissoles in Mushroom Sauce, a hearty and flavorful dish perfect for weeknight dinners or special occasions. Juicy ground chicken is combined with Parmesan, garlic, and fresh parsley to create tender, golden-brown rissoles that are irresistibly savory. The creamy mushroom sauce, enriched with heavy cream, chicken stock, and a touch of thyme, adds luxurious depth to every bite. This one-pan recipe is easy to prepare in just under an hour, making it ideal for busy evenings. Serve these flavorful chicken patties over velvety mashed potatoes, fluffy rice, or alongside steamed vegetables for a complete, satisfying meal. Perfect for those craving a rustic dish with elevated flair, this recipe is sure to become a family favorite! Keywords: chicken rissoles, mushroom sauce, creamy sauce recipe, weeknight dinner, easy chicken dinner, comfort food.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 100 grams Breadcrumbs
- 50 grams Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 250 grams White button mushrooms
- 200 milliliters Heavy cream
- 100 milliliters Chicken stock
- 1 teaspoon Fresh thyme
- 1 teaspoon All-purpose flour
Instructions
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly to combine.
Using clean hands, shape the mixture into 8 evenly-sized rissoles (small patties). Place them on a plate and refrigerate for 10 minutes to firm up.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat.
Add the chilled rissoles to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the rissoles from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter. Sauté the sliced mushrooms over medium heat until softened and golden, about 5 minutes.
Sprinkle the mushrooms with 1 teaspoon of flour and stir to coat. Gradually add the chicken stock, stirring to deglaze the pan.
Pour in the heavy cream and add fresh thyme. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly.
Return the rissoles to the skillet, spooning the mushroom sauce over them. Simmer for an additional 5 minutes to heat through and meld the flavors.
Serve the chicken rissoles with mushroom sauce over mashed potatoes, rice, or steamed vegetables. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.7 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 764 mg | 59% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3746 mg | 80% | |
*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.
