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Chicken Salisbury Steak

To tell you the truth, as I was making this meal I had some serious doubts on how good it would be.

Actually, I was wondering if it would be good at all.

I actually went so far as to apologize to everyone for how, what they were about to eat, may taste.

I had never made this recipe before & I've never even heard of Chicken Salisbury Steak.

I've only made the beef version which uses different ingredients.

And the worst part was, that I was just making the whole recipe up as I went along!

But in the end, I gotta say, this was one delicious meal! No, actually, it was fantastic!

So, Enjoy!

















Ingredients:

- 2 lbs ground chicken

- 1 lb ground turkey

- 3 eggs

- 1 lg Zucchini, chopped

- 1 lg white onion, chopped

- 1 lg yellow onion, chopped

- 1 cup fresh parsley chopped

- 1 cup chopped scallions (1/8" pieces) (the bottom white part)

- 1 cup chopped scallions (1" pieces) (the top green part)

- 1 tbsp thyme

- 1 tbsp sea salt (I never ever ever use table salt in any recipe FYI, you're welcome)

- 1/2 tbsp groung pepper

- 1 1/2 cup gluten free bread crumbs

- 1 1/2 cups of grated parmesan cheese

- 2 1/2 cups of chicken broth

- 2 cups greek yogurt 5%

- 4 tbsp butter

- 1 tbsp olive oil

- 3/4 cup of flour (use almond flour to keep recipe gluten free)

- 1 cup marsala wine (use a good quality rather than cooking wine)


Preparation:

1- In a pan, in 1 tbsp of butter & 1 tbsp of olive oil, over med heat, saute the zucchini & white onion until both are soft.

2- In a large bowl add the sauted onions & zucchini to the chicken, turkey, grating cheese, bread crumbs, eggs, thyme, sea salt & pepper, hand mixing well until all of the ingredients are blended together. (Set the pan aside to use for cooking the chicken)

3- Form the chicken mixture into thick oval patties & saute in the same pan that was used to saute the onions & zucchini, over med heat adding a small amount of the chicken broth to keep the patties moist.

4- Once the chicken patties are browned on all sides, remove from the pan & set aside on a plate or in a bowl.

5- Deglaze the same pan using the marsala wine & simmer about 5 minutes.

6- Next, add the remainder of the chicken broth, the yellow onion & the white part of the scallions to the same pan & bring to a simmer again over med heat.

7- While waiting for the pan to simmer again, in a small sauce pan, prepare a roux by combining the remainder of the butter with the flour, wisking over med low heat, until forming a smooth paste adding some chicken broth if the mixture is too thick to wisk.

8- Now wisk the roux into the simmering pan also adding the yogurt and the parsley, bringing to a slow bubbley boil, being sure to wisk all of the yogurt lumps until the whole gravy mixture is smooth & then add the chicken patties into the mix, cooking for 10 to 15 mins. (Interior temperature of the patties should be at 160 degrees farenheit)

9- Garnish with the green part of the scallion & serve over white rice, paired with Smoke Eater Pinot Grigio!

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