Chicken Salisbury Steak

While the total time to make this meal seems a bit long, the actual prepping and cooking process is fairly straight-forward. The chicken mixture can be made in advance as well which will cut 30 minutes of waiting off the time. Really, the wait time is probably not needed, but I like to give the bread crumbs time to hydrate.

I tend to go back and forth on whether to thicken the sauce or not. If serving this on something like mashed potatoes or egg noodles, a thinner sauce works well. But if serving alone, then I may add a thickener as described in the recipe, or let the sauce simmer longer. This just lets the sauce cling better to the meat instead of just spreading out on the plate.

One thing that I have done is to add frozen vegetables to the sauce along with the chicken and letting them steam for about 5 minutes during the final “warm-up”. Broccoli is a favorite for that, but I could see green beans or peas as well. This is a good one-pot way to get some vegetables in the meal without making something separately.

While I have not tried this, it may be possible to use ground chicken or turkey. This may allow you to skip using a food processor to break down the chicken. If doing this, I might mix the chicken and other items lightly yet fully using a couple of forks instead of my hands, (or if using my hands, make sure that I do no compress things too much when mixing).

A full written recipe may be found here: https://cook.karylstein.com/g/family/r/chicken-salisbury-steak