I fixed a Gallete de Poulet Marsala this week and it was excellent. Sounds impressive, doesn’t it? Actually, Gallete de Poulet is a rough French translation for a Chicken Patties which I made and served with a creamy Marsala sauce.
Ground chicken, by itself, is not very sexy sounding, nor is the final product – “Oh, we’re having chicken patties tonight.”
But ground chicken patties are extremely healthy, they’re delicious and they’re cheap. A pound of ground chicken costs about $4 and will more than feed two people.
I suppose you’re interested in how I prepared my Gallete de Poulet Marsala? I thought you’d never ask. But since you brought it up, here it is.
Beat an egg in a bowl, then add 1 pound ground chicken, salt and pepper and ½ C of Panko crumbs (I used ½ C ground Ritz Crackers, your choice). Form 4 patties.
In a pan with 2 T olive oil, brown the patties, remove and set aside. To the pan, add more olive oil as necessary and 1 pkg. sliced portabella mushrooms. Cook about 10 minutes until mushrooms begin to caramelize, stirring occasionally. Next, add 2 cloves minced garlic and cook another 2 minutes. To the pan, add 1 C chicken broth, 1/3 C Marsala wine and simmer for 10/12 minutes until the liquid is reduced by half. Next, add 3/4 C heavy cream and simmer another 2 or 3 minutes. Taste for seasoning, and add S & P as needed, Return the chicken patties to the pan and simmer for another 5 minutes. That’s it. Gallete de Poulet Marsala and it’s delicious.
Gallete de Poulet Marsala
1 pound Ground Chicken
½ C Panko crumbs (or crushed Ritz Crackers)
Olive oil as needed
2 cloves minced garlic
1 pkg. sliced portabella mushrooms
1 C chicken broth
¾ C heavy cream
1/3 C Marsala wine
S& P to taste
