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Creamy French onion chicken rissoles recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
French onion soup mix elevates chicken mince and creamy sauce in this quick and tasty retro dish.
Ingredients:
  • 500g Chicken Breast Mince
  • 25g (1/2 cup) panko breadcrumbs
  • 1.20 gm salt
  • 1 egg
  • 1 clove garlic, minced
  • 35g sachet salt-reduced French onion soup mix
  • 72.80 gm olive oil
  • 20g salted butter
  • 2 brown onions, thinly sliced
  • 250ml (1 cup) salt-reduced chicken stock
  • 300ml cooking cream
  • Creamy mashed potato, to serve
  • Steamed broccolini or green beans, to serve
Instructions:
  • Combine mince, breadcrumbs, salt, egg, garlic, and 2 tsp (10g) soup mix in a bowl until fully mixed. Divide into 12 portions and shape each into a rissole.
  • In a large frying pan over high heat, heat half of the oil. Cook the rissoles for 2-3 minutes until golden on one side. Flip and cook for an additional 1-2 minutes until golden. Transfer to a plate.
  • In the same pan, heat the remaining oil and butter over medium heat. Add the brown onion and cook, stirring occasionally, for 10-15 minutes until caramelised. Add the remaining soup mix, stir in the stock and cream, season with pepper, and bring to a simmer.
  • Place the rissoles back in the pan, lower the heat, and gently simmer for 10 minutes or until the sauce thickens and the rissoles are fully cooked. Serve the rissoles over mashed potato with a side of steamed greens.

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