Salisbury Steak with Ground Chicken
A healthier twist on classic Salisbury steak, made with juicy ground chicken and served with a rich mushroom and onion gravy.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Chicken Patties
- 1 lb ground chicken preferably a mix of white and dark meat
- ½ cup panko breadcrumbs for texture and moisture
- 1 egg helps bind ingredients
- 1 small onion grated for extra juiciness
- ½ tsp garlic powder
- 1 tsp dried parsley
- ½ tsp salt adjust to taste
- ½ tsp black pepper freshly ground
- 1 cup flour for dredging
- ¼ cup olive oil for frying
Mushroom and Onion Gravy
- 2 cups mushrooms sliced
- 1 large onion sliced
- 2 tbsp butter or ghee for sautéing
- 2 tbsp flour for thickening
- 2 cups chicken or vegetable stock
- ½ tsp salt adjust to taste
- ½ tsp black pepper freshly ground
Instructions
- In a large bowl, mix ground chicken, grated onion, garlic powder, dried parsley, salt, black pepper, egg, and panko breadcrumbs until just combined.
- Shape into 4 oval patties and lightly coat each patty with flour.
- Heat olive oil in a skillet over medium heat. Sear the patties for 4-5 minutes per side until golden brown. Remove from the pan and keep warm.
- In the same skillet, melt butter or ghee. Add onions and mushrooms, cooking until softened.
- Sprinkle flour over the onions and mushrooms, stirring to coat.
- Gradually pour in the chicken or vegetable stock, stirring constantly until the gravy thickens. Season with salt and black pepper.
- Return the chicken patties to the skillet, spooning the gravy over them. Simmer for 5 minutes.
- Serve warm with mashed potatoes, rice, or roasted vegetables.
Notes
For a gluten-free version, use gluten-free breadcrumbs and flour. For a dairy-free version, replace butter with oil and use a dairy-free alternative for the gravy.