*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry                          Russian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Fresh mushrooms, finely
      1/4   ts           Salt
                         Freshly ground pepper
    2       lb           Skinless, boneless chicken
                         -breasts, ground
    2       c            Fresh bread crumbs
      1/2   c            Light cream
    1                    Egg, lightly beaten
    1 1/2   ts           Salt
                         Cayenne pepper, nutmeg and
                         -black pepper
    2       tb           Butter
    1       tb           Oil
    2       tb           Butter
      1/4   c            Finely chopped green onions
      2/3   c            Whipping cream
    2       ts           White vinegar
      2/3   c            Sour cream
      1/4   ts           Salt
   Filling:  Melt butter in skillet and over med.high
   heat, saute mushrooms with salt and a pinch of pepper
   until mushrooms are browned and liquid has evaporated.
   Remove one tbsp. mushrooms to add to the sauce and
   reserve the rest for filling the 'kotletki' Patties:
   In a large bowl, mix together 1 cup of the breadcrumbs
   and the cream, combine with the chicken, egg, salt and
   a pinch each of the cayenne, nutmeg and pepper. Spread
   remaining crumbs in a shallow pan.
    Divide chicken mixture into 8 portions.  With wet
   hands, form each portion into an oblong patty.
   Flatten slightly amd in center, place 1/8 of the
   mushroom filling.  Fold over and pat chicken around
   filling. Roll each patty gently in bread crumbs and
   place on waxed paperlined tray. Repeat with remaining
   chicken and filling to make 8 patties. Cover and chill
   the patties.  Recipe can be prepared ahead up to this
   point. In 1 large or 2 med skillets, heat together
   butter and oil. Arrange patties in a single layer and
   saute over medium heat for about 5 minutes on each
   side, adding more butter if necessary, until patties
   are golden brown. Sauce: Meanwhile in a small
   saucepan, melt butter and cook onions without browning
   for 2 - 3 minutes.  Add cream, increase heat to high
   and cook, stirring constantly, until cream thickens
   slightly.  Reduce heat to low, add vinegar, sour cream
   and salt.  Heat through, but do not boil. Add reseved
   mushroom filling. Taste and adjust seasoning. Serve
   each kotletki napped with a spoonful of sauce, and
   garnished with watercress Accompanyed by Kasha..
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