CREAMY FRENCH ONION CHICKEN RISSOLES

 

• 500g chicken mince
• 25g (1/2 cup) panko breadcrumbs or fresh breadcrumbs
• 1/2 tsp salt
• 1 egg
• 1 clove garlic, minced
• 35g sachet salt-reduced French onion soup mix
• 4 tbsp olive oil
• 20g salted butter
• 2 brown onions, thinly sliced
• 250ml (1 cup) salt-reduced chicken stock
• 300ml cooking cream
• Place mince

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  , breadcrumbs, salt, egg, garlic and 2 tsp (10g) soup mix in a bowl. Stir until well combined. Divide into 12 portions. Shape each portion into a rissole.
• Step 2
  Heat half of the oil in a large frying pan over high heat. Cook rissoles for 2-3 minutes. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate.
• Step 3
  Heat the remaining oil and the butter in the same pan over medium heat. Add brown onion. Cook, stirring, for 10-15 minutes or until caramelised. Add remaining soup mix. Stir in stock and cream. Season with pepper. Bring to a simmer.
• Step 4
  Return rissoles to the pan. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened and rissoles are cooked through.