filling:
3/4 pound fresh button mushrooms, finely chopped
1/4 teaspoon salt
Freshly ground pepper
1. Over medium heat, melt butter in skillet and saute mushrooms with salt and a pinch of pepper, until browned and liquid has evaporated.
2. Set aside one tablespoon mushrooms to add to the sauce and reserve the rest.
chicken patties:
2 pound ground chicken
2 cups fresh bread crumbs, divided into halves
1/2 cup light cream
1 egg, lightly beaten
1 1/2 teaspoons salt
a pinch each cayenne, nutmeg and black pepper
2 tablespoons butter
1 tablespoon oil
1. In a large bowl, combine 1 cup of the breadcrumbs and the cream, then combine with the chicken, egg, salt and a pinch each of the cayenne, nutmeg and pepper. Spread remaining crumbs in a shallow dish.
2. Divide chicken mixture into 8 portions. With wet hands, form each portion into an oblong patty with a slight divot in the center. In the divot, place 1/8 of the mushroom filling. Fold over and press the chicken around filling, being sure to "seal" the edges.
3. Roll each patty gently in bread crumbs and place on wax paper-lined tray. Repeat with remaining chicken and filling to make 8 patties. Cover and chill the patties. The recipe can be prepared ahead up to this point, as the flavors will blend and the texture improve for cooking.
4. In a large skillet over medium heat place butter and oil. After the oil has heated arrange patties in a single layer and saute over medium heat, adding more butter if necessary, until patties are golden brown.
sauce:
2 tablespoon butter
1/4 cup finely chopped green onions or chives
2/3 cup whipping cream
2 teaspoon white vinegar
2/3 cup sour cream
1/4 teaspoon salt
1. In a small saucepan, melt butter and cook onions without browning for 2 - 3 minutes.
2. Add cream, increase heat to high and cook, stirring constantly, until cream thickens slightly (do not allow cream to boil). Reduce heat to low, add vinegar, sour cream and salt.
3. Add reserved mushrooms. Adjust salt and pepper to taste.
4. Serve each kotletki with a spoonful of sauce, and garnished with watercress.
