Ingredients

For the Kotleti (Chicken Patties):

• 1 lb ground chicken (or chicken + turkey mix for authenticity)

• 1 small onion, finely grated

• 2 garlic cloves, minced

• ½ cup fresh breadcrumbs (or soaked white bread)

• 1 egg

• 2 tbsp sour cream

• 2 tbsp fresh dill, chopped

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp sunflower oil (traditional) or butter for searing

For the Mushroom Cream Sauce:

• 2 tbsp butter

• 1 tbsp sunflower oil

• 8 oz wild mushrooms (chanterelles, porcini, or cremini), sliced

• 1 shallot, finely chopped

• 1 garlic clove, minced

• ½ cup dry white wine (or broth)

• 1 cup heavy cream

• 2 tbsp sour cream

• 1 tsp Dijon mustard

• Salt & black pepper to taste

• Fresh dill for garnish

Instructions

1. Prepare Kotleti Mix:

   • In a bowl, combine ground chicken, grated onion, garlic, breadcrumbs, egg, sour cream, dill, salt, and pepper.

   • Mix gently until just combined (don’t overmix for tenderness).

2. Form Patties:

   • With damp hands, shape the mixture into oval-shaped patties (about the size of your palm).

   • Place on a tray and chill in the fridge for 15 minutes to firm up.

3. Cook Kotleti in Platinum Skillet:

   • Preheat the Platinum Medium Gourmet Skillet on medium heat.

   • Add sunflower oil or butter. Once hot, sear patties until golden brown on both sides (about 4–5 minutes per side).

   • Cover skillet with lid and reduce heat to low; allow kotleti to steam inside for another 5 minutes until cooked through. Remove and keep warm.

4. Make Mushroom Cream Sauce:

   • In the same skillet, add butter + oil. Sauté mushrooms until golden and fragrant (about 5 minutes).

   • Add shallot and garlic, cook until softened.

   • Deglaze with white wine, scraping up the flavorful bits. Let it reduce by half.

   • Stir in cream, sour cream, Dijon mustard, salt, and pepper. Simmer until slightly thickened.

5. Combine & Serve:

   • Return kotleti to skillet, spooning sauce over the top. Simmer gently for 2 minutes so flavors meld.

   • Garnish with fresh dill.