Chicken Kotletki with Sour Cream Sauce

Yields:	8 servings
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	Preparation	80 minutes
	Cooking	25 minutes
	Ready In	110 minutes

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Ingredients


Filling
3/4	pound	mushrooms	fresh, finely chopped
1/4	teaspoon	salt
1	x	black pepper	freshly ground

Patties
2	pounds	chicken breast halves, boneless and skinless	ground
2	cups	bread crumbs	fresh
1/2	cup	light cream
1	each	egg	lightly beaten
1 1/2	teaspoons	salt
1	x	cayenne pepper
1	x	nutmeg
1	x	black pepper
2	tablespoons	butter
1	tablespoon	vegetable oil

Sauce
2	tablespoons	butter
1/4	cup	scallions, spring or green onions	finely chopped
2/3	cup	heavy whipping cream
2	teaspoons	white vinegar
2/3	cup	sour cream
1/4	teaspoon	salt

Directions

Filling: Melt butter in skillet and over medium high heat, sauté mushrooms with salt and a pinch of pepper until mushrooms are browned and liquid has evaporated.

Remove one tablespoon mushrooms to add to the sauce and reserve the rest for filling the 'kotletki.'

Patties: In a large bowl, mix together 1 cup of the breadcrumbs and the cream, combine with the chicken, egg, salt and a pinch each of the cayenne, nutmeg and pepper.

Spread remaining crumbs in a shallow pan.

Divide chicken mixture into 8 portions.

With wet hands, form each portion into an oblong patty.

Flatten slightly amd in center, place 1/8 of the mushroom filling.

Fold over and pat chicken around filling.

Roll each patty gently in bread crumbs and place on waxed paperlined tray.

Repeat with remaining chicken and filling to make 8 patties.

Cover and chill the patties.

Recipe can be prepared ahead up to this point.

In 1 large or 2 medium skillets, heat together butter and oil.

Arrange patties in a single layer and sauté over medium heat for about 5 minutes on each side, adding more butter if necessary, until patties are golden brown.

Sauce: Meanwhile in a small saucepan, melt butter and cook onions without browning for 2 - 3 minutes.

Add cream, increase heat to high and cook, stirring constantly, until cream thickens slightly.

Reduce heat to low, add vinegar, sour cream and salt.

Heat through, but do not boil.

Add reseved mushroom filling.

Taste and adjust seasoning.

Serve each kotletki napped with a spoonful of sauce, and garnished with watercress.