Salisbury steak is one of my favorite meals but it can be a little heavy on the waist line. So it got me to thinking, how can I make this recipe lighter? Easy! Use ground chicken and make a lighter gravy. This is a delicious and filling meal. I paired this Chicken Salisbury Steak with cauliflower rice and green beans. This recipe is so easy and fast to put together. You will have something yummy on the table in less than 30 minutes. Enough chat, let’s get cooking!
What you will need:
1/2 Cup Chopped Onions
1 Tsp Parsley
1 Tsp Rosemary
2 Tsp Thyme
1/2 Cup Panko Bread Crumbs
1 Egg
1/8 Tsp Salt
1/8 Tsp Pepper
1/8 Tsp Crushed Red Pepper
1Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
Gravy:
1 Tbsp of Flour
1 Tbsp of Onions
1 Tsp of Parsley
1 Tsp of Thyme
1 Tbsp of Oil (Avocado)
1 Cup of Chicken Broth
1/8 Tsp of Salt
1/8 Tsp of Pepper
Prep/Cook:
In a large bowl add onions, parsley, rosemary, thyme, panko bread crumbs, egg, salt, pepper, crushed red pepper, mustard, and worcestershire sauce. Mix all ingredients well and form into oval-shaped patties. Sit Aside and prepare a skillet on medium high heat.
In a large skillet, add 1 tbsp of oil (your choice) and heat on medium high. Place the chicken patties in the skillet and brown on each side. About 4 minutes. Cook all patties and sit aside. In the same skillet add oil, onions, parsley, and thyme. Cook until fragrant then add flour. Stir with a whisk until the raw elements of the flour melt into the oil. Then gradually add the chicken broth whisking slowly to incorporate. Continue to add liquid until gone. Whisk until thicken and then add browned chicken patties.
Simmer the patties on low for 10-15 minutes. Cook the patties until an internal temp 165F.
Serve:
Serve these patties with cauliflower rice and green beans.
I hope you enjoy and share with the people you love!
xoxo
J. Delawcious
