Ingredients:

  • 1 lb (450g) ground chicken
  • 1/2 cup (65g) breadcrumbs (plain or panko)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium onion, thinly sliced
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 2 cups (480ml) low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water)
  • Fresh parsley (for garnish)

Instructions:

  1. In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined. Form into 4 oval patties.
  2. Heat olive oil or butter in a skillet over medium heat. Add the patties to the skillet and cook for about 5-6 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the patties from the skillet and set aside.
  3. In the same skillet, add sliced onion and cook until soft, about 4-5 minutes. Add sliced mushrooms and cook until browned, about 4-5 minutes more. Pour in chicken broth and soy sauce, stirring to combine. Bring to a simmer and then thicken with cornstarch mixture, stirring until smooth.
  4. Return the cooked patties to the skillet, spooning gravy over them. Allow to simmer for 2-3 minutes. Serve hot, garnished with fresh parsley.