A staple of cafeteria lunches and TV dinners, Salisbury steak is really just a quick ground meat patty, jazzed up with a savory mushroom gravy. By making them fresh and substituting ground chicken for hamburger, they’re transformed into a great weeknight supper that everyone will eat.
Line a large rimmed baking sheet with parchment. Cut chicken into 1-inch chunks; arrange on baking sheet. Place in freezer for about 20 minutes.
Meanwhile, to make the gravy, heat butter over medium-high heat in large skillet. Add mushrooms and green onion; cook and stir 5 minutes or until mushrooms release their juices and are tender.
Sprinkle in flour and cook, stirring, for 2 to 3 minutes or until flour is lightly browned. Stir in broth; bring to a boil. Reduce heat to low and simmer until thickened. Season with salt and pepper and keep warm.
Place partially frozen chicken chunks in a food processor fitted with the metal blade. Chop the chicken, pulsing on and off, just until finely chopped but still retains some texture. Transfer to a medium bowl.
Mix chicken, onion, garlic, breadcrumbs, milk, Worcestershire, salt, and pepper in medium bowl. Form into 3 oval patties.
Meanwhile, move oven rack to 6 inches below broiler; heat to high. Place flour on plate; dredge chicken patties in flour, shaking off excess. Place on broiler pan; cook about 10 minutes, turning once, until no longer pink in center (internal temperature of 165°F.) Serve with warm gravy.
Nutritional values may change if you choose to substitute another chicken product.
Garlic mashed potatoes make a great side dish.