Chicken Rissoles In Mushroom Sauce - cooking recipe

Ingredients

1 kg ground chicken
1 cup fresh breadcrumb
1 tablespoon dried tarragon
1 small onion, chopped
1/4 cup mayonnaise
Mushroom Sauce
40 g butter
3 spring onions, finely chopped
300 g button mushrooms, sliced
1/4 cup white wine
3/4 cup cream

Preparation

Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl.
Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties.
Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only.
Remove from pan and keep warm while preparing sauce.
To make sauce: Melt butter in frypan, add spring onions and mushrooms and stir-fry over medium heat for 5 minutes or until soft, add wine and cream; reduce heat.
Simmer uncovered 10-12 minutes or until sauce has reduced and thickened.