4 boned and skinless chicken breasts finely chopped
3 T. butter
1 C. chopped red pepper
1/2 C. chopped celery
6 green onions chopped
2 C. unseasoned breadcrumbs
1/2 C. half and half light cream
1 beaten egg
2 T. dijon mustard
2 T. fresh chopped tarragon
salt and freshly ground black pepper to taste
oil for sauteing
Saute red peppers, celery and green onions in a pan, until tender, about 5 minutes. Cool.
Add to a mixing bowl with the rest of the ingredients. Mix well. Chill for 2 hours or as long as overnight.
Shape chicken mixture into patties. Saute in a skillet over medium heat, about 6 -7 minutes.
Serve on onion buns, with mayonnaise, tomato and lettuce.
Serves 6 - 8 depending on the size you make the patties