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1
Filling: Melt butter in skillet and over medium high heat, saute mushrooms with salt and a pinch of pepper until mushrooms are browned and liquid has evaporated.
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2
Remove one tablespoon mushrooms to add to the sauce and reserve the rest for filling the 'kotletki.'
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3
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.
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4
Spread remaining crumbs in a shallow pan.
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5
Divide chicken mixture into 8 portions.
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6
With wet hands, form each portion into an oblong patty.
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7
Flatten slightly amd in center, place 18 of the mushroom filling.
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8
Fold over and pat chicken around filling.
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9
Roll each patty gently in bread crumbs and place on waxed paperlined tray.
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10
Repeat with remaining chicken and filling to make 8 patties.
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11
Cover and chill the patties.
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12
Recipe can be prepared ahead up to this point.
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13
In 1 large or 2 medium skillets, heat together butter and oil.
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14
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.
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15
Sauce: Meanwhile in a small saucepan, melt butter and cook onions without browning for 2 to 3 minutes.
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16
Add cream, increase heat to high and cook, stirring constantly, until cream thickens slightly.
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17
Reduce heat to low, add vinegar, sour cream and salt.
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18
Heat through, but do not boil.
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19
Add reseved mushroom filling.
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20
Taste and adjust seasoning.
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21
Serve each kotletki napped with a spoonful of sauce, and garnished with watercress.
