Ingredients

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.