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Chicken Kotletki with Sour Cream Sauce















Trans-fat Free


¾ pound mushrooms
fresh, finely chopped
¼ teaspoon salt
1 x black pepper
freshly ground
2 pounds chicken breast halves, boneless, skinless
2 cups bread crumbs
½ cup light cream (half&half)
1 each eggs
lightly beaten
1 ½ teaspoons salt
1 x cayenne pepper
1 x nutmeg
1 x black pepper
2 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons butter
¼ cup scallions, spring or green onions
finely chopped
cup heavy whipping cream
2 teaspoons white vinegar
cup sour cream
¼ teaspoon salt


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 ⅛ 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 to 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.


* not incl. in nutrient facts

Add review





The addition of fresh tarragon to the mushroom filling is amazing. Add just as the mushrooms are finishing up. Also, add to sauce just before serving. Pickled beets make a great side!

over 11 years ago

Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 51348% of calories from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 945mg 39%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 85g
Vitamin A 15% Vitamin C 3%
Calcium 12% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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