Ingredients

• 1 pound skinless , boneless chicken breast
• 0.5 cups breadcrumbs
• 1 teaspoon dry mustard
• 0.5 teaspoons ground black pepper
• 1 pinch cayenne pepper
• 1.5 teaspoons soy sauce
• 2 teaspoons Worcestershire sauce
• 1 large egg
• 2 tablespoons ketchup
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil

Instructions

1. 1 Add chicken, breadcrumbs, dry mustard, black pepper, cayenne, soy sauce, Worcestershire sauce, egg, and ketchup to the bowl of a food processor. Pulse on and off until the ingredients are coarsely but evenly ground. Transfer into a bowl, and pack down tightly with the back of a spatula. Cover and refrigerate for 20 to 30 minutes.
2. 2 Using dampened hands, form chicken mixture into 4 oval patties about 1/2-inch thick. Season generously on both sides with salt.
3. 3 Melt butter with oil over medium-high heat in a large skillet. When butter stops foaming, place the patties in and brown on both sides for about 3 to 4 minutes. Turn off the heat, then remove the patties to a plate and set aside.
4. 4 For sauce, turn heat back on to medium-high, and transfer in mushrooms with a pinch of salt. Cook, stirring until the mushrooms are nicely browned. Add green onions, and sauté until they just start to soften, about 2 minutes. Stir in flour and cook for 2 minutes.
5. 5 Stir in broth, and wait for the sauce to come to a simmer, stirring occasionally. Stir in ketchup, Worcestershire sauce, and lemon juice. Cook sauce until it is reduced and thickened as much as you like, about 4 minutes. Reduce heat to medium-low, and add chicken patties back in.
6. 6 Cook, basting often, until chicken is heated through, about 4 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Nutrition per serving