1. Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl. 2. Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties. 3. Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only. 4. Remove from pan and keep warm while preparing sauce. 5. 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. 6. Simmer uncovered 10-12 minutes or until sauce has reduced and thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
