Ingredients:

  • 1 lb (450 g) ground chicken
  • 1/2 cup (60 g) breadcrumbs (plain)
  • 1/4 cup (60 ml) milk
  • 1 large egg, beaten
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 2 tbsp (30 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (480 ml) chicken broth
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine ground chicken, breadcrumbs, milk, beaten egg, onion, garlic, Worcestershire sauce, salt, pepper, and thyme.
  2. Mix gently until just combined; do not overwork the meat. Form mixture into 4 oval-shaped patties (approximately 1 inch thick).
  3. Place formed patties in the refrigerator for 30 minutes to firm up.
  4. Heat a skillet over medium heat and add a splash of oil if desired. Cook patties for about 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
  5. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux, stirring constantly.
  6. Gradually add chicken broth while whisking to prevent lumps. Stir in Worcestershire sauce, onion powder, garlic powder, salt, and pepper; let simmer until thickened.
  7. Place cooked patties in the gravy, ensuring they are fully coated. Heat through before serving.