AUNT MARY'S CHICKEN PAJARSKI
Steps:
- Chill a large mixing bowl in the freezer.
- Grind chicken through fine blade of food grinder or finely chop.
- In chilled bowl, combine meat, the melted butter or margarine, the 1/2 to 3/4 teaspoon salt, the nutmeg, and the 1/8 teaspoon pepper. Beat well or blend thoroughly but quickly with your hands. Chill in the freezer but do not freeze.
- In a small bowl combine flour with 1/2 teaspoon salt and dash pepper.
- In another small bowl beat eggs with oil and water.
- Divide chilled chicken mixture into 12 equal portions. Shape each portion into a ball, then flatten balls to 1/2-inch thickness to make 2 1/2-inch round patties.
- Dip patties, 1 at a time, in flour mixture, then dip in egg mixture and bread crumbs. Press crumbs into meat with fingers. Chill briefly.
- In large skillet heat remaining 1/2 cup butter. Carefully add patties. Cook 12 to 15 minutes or till brown and chicken is done, turning once. Arrange on hot platter. Garnish with parsley. Serve with Paprika Sauce.
- To make Paprika Sauce: In small saucepan melt 1/4 cup butter or margarine; add 1/3 cup chopped onion and cook till onion is tender but not brown. Stir in 2 tablespoons all-purpose flour, 4 teaspoons paprika, and 1 teaspoon dried thyme, crushed. Add 1 cup chicken broth all at once. Cook and stir till thickened and bubbly. Add 1 cup whipping cream and bring to boiling. Reduce heat; stir in 4 teaspoons lemon juice, 2 teaspoons brandy, 1/4 teapsoon salt, and a dash pepper. Strain sauce. Return mixcture to heat; stir in 1/2 cup dairy sour cream; heat through, but do not boil. Makes 2 1/2 cups.
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