Potato and Chicken Patties with Creamy Mushroom Sauce

Potato and Chicken Patties with Creamy Mushroom Sauce

Ingredients:

For the Potato and Chicken Patties:

• 2 medium potatoes (about 2 cups mashed)
• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
• Salt and freshly ground black pepper (to taste)
• 1 teaspoon paprika
• 1 tablespoon olive oil (for cooking)
• Butter (optional, for extra flavor)

For the Creamy Mushroom Sauce:

• 1 cup mushrooms, sliced (white or cremini)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth (or vegetable broth)
• 1 cup heavy cream (or milk for a lighter version)
• Salt and freshly ground black pepper (to taste)
• 1 teaspoon fresh thyme (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken and Potato Mixture:

• Cook the Potatoes: Start by peeling and dicing the potatoes into small cubes. Boil them in salted water for about 10-15 minutes, or until they are fork-tender. Drain the potatoes and mash them with a bit of butter, salt, and pepper to taste. Set aside and let them cool slightly.
• Cook the Chicken: While the potatoes cook, heat a tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and a sprinkle of paprika for flavor. Cook the chicken for about 6-7 minutes per side, until fully cooked through (internal temperature should reach 165°F or 74°C). Remove from heat and let it rest for a few minutes before shredding.
• Shred the Chicken: Use two forks to shred the cooked chicken into small pieces. You can also use a food processor if you prefer finer shreds.

2. Make the Patties:

• Combine Ingredients: In a large bowl, combine the mashed potatoes, shredded chicken, minced onion, minced garlic, breadcrumbs, egg, and chopped parsley. Season the mixture with salt, pepper, and paprika. Mix everything together until well-combined. The mixture should be firm enough to hold its shape when formed into patties. If it’s too loose, add a bit more breadcrumbs to help bind it.
• Form Patties: Take a small handful of the mixture and shape it into a patty about 3 inches in diameter. Repeat with the rest of the mixture, making about 8-10 patties depending on the size.
• Cook the Patties: Heat a large skillet over medium heat and add a bit of olive oil (or butter for extra richness). Once the oil is hot, gently place the patties in the pan, making sure not to overcrowd the skillet. Cook the patties for about 3-4 minutes per side, or until golden brown and crispy. Remove the patties from the skillet and set aside on a paper towel-lined plate to drain any excess oil.

3. Prepare the Creamy Mushroom Sauce:

• Sauté the Mushrooms: In the same skillet, add 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter is melted and the oil is hot, add the sliced mushrooms. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
• Add Garlic and Seasonings: Add the minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant. Season the mixture with a bit of salt, pepper, and fresh thyme if using. Stir to combine.
• Add the Liquid: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 3-4 minutes until the broth is reduced by about half.
• Add the Cream: Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency. Taste the sauce and adjust the seasoning with salt and pepper as needed.

4. Assemble and Serve:

• Top the Patties: Place the crispy chicken and potato patties onto serving plates. Spoon the creamy mushroom sauce over the patties generously, making sure each patty gets a good amount of the rich sauce.
• Garnish: Sprinkle with some fresh chopped parsley for color and a fresh finish.

5. Enjoy!

• Serve your Potato and Chicken Patties with Creamy Mushroom Sauce with your favorite sides. It pairs wonderfully with a simple green salad, roasted vegetables, or mashed potatoes. Enjoy this hearty, comforting meal with your loved ones!

Additional Tips:

1. Make-Ahead Option: You can prepare the potato and chicken mixture ahead of time and store it in the fridge for up to 24 hours. When ready to cook, simply form the patties and cook them as directed.
2. Freezing: If you have leftovers or want to prep the patties in advance, freeze the uncooked patties. Arrange them on a baking sheet in a single layer, freeze them, and once solid, transfer to a freezer bag. When ready to cook, fry them directly from frozen, but add a few extra minutes to the cooking time.
3. Sauce Variations: If you prefer a lighter sauce, you can use half-and-half or milk instead of heavy cream. For a more decadent sauce, add a splash of white wine or a spoonful of Dijon mustard to the creamy mixture.
4. Vegetarian Version: Replace the chicken with mushrooms or tofu for a vegetarian version. Ensure the texture can hold up in patties by using extra breadcrumbs or mashed beans for binding.

Nutritional Information (Approx. per serving):

• Calories: 400-500 kcal (depending on portion size and specific ingredients)
• Protein: 25g (from chicken)
• Carbohydrates: 35g (mostly from potatoes and breadcrumbs)
• Fat: 22g (from cream and butter)
• Fiber: 3g (from potatoes and mushrooms)

Conclusion:

Potato and Chicken Patties with Creamy Mushroom Sauce is a comforting and flavorful dish that’s perfect for a weeknight dinner or any time you’re craving something hearty. The combination of crispy patties, tender chicken, and rich mushroom sauce creates a delicious contrast of textures and flavors. It’s easy to make, customizable, and sure to be a hit with family and friends!