Ingredients

• 1 kg ground chicken
• 1 cup fresh breadcrumb
• 1 tablespoon dried tarragon
• 1 small onion, chopped
• 1/4 cup mayonnaise
• 40 g butter
• 3 spring onions, finely chopped
• 300 g button mushrooms, sliced
• 1/4 cup white wine
• 3/4 cup cream

Instructions

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.