Ingredients: Serves 6
500g chicken breast
3 tablespoons sunflower oil
2 tablespoons lemon juice
150ml chicken stock
Peel and finely chop the onion. Melt it in a pan with 10g of butter over a low heat and set aside.
Chop up the chicken in a food processor and season with salt and pepper.
Mix the chicken and onion together and form into small burgers about 2 cm thick and 5 cm across.
Coat the burgers firstly with the flour, then with the beaten egg and the breadcrumbs. Leave in a cool place for 30 minutes.
To make the white sauce: Melt the remaining butter in a pan, then add two tablespoons of flour and mix with a wooden spoon, pour in the chicken stock, stirring continuously. Turn off the heat once the sauce has started to thicken, then add the cream, stir in and add the lemon juice. Season with salt and pepper.
Heat the oven to 180 ° C.
Grease a fairly large frying pan and cook the burgers on each side over a high heat. When browned, transfer them to a plate lined with kitchen paper. Arrange them in a baking dish and pour the creamy sauce around them. Bake for 15 minutes.
Before serving sprinkle with chopped chives and serve with white basmati rice.
Chef’s tip: This dish, originally from Pakistan and often eaten in the States, may be flavoured with spices: cumin or nutmeg – add them to the chicken and onion mixture.