Chicken Salisbury steak with mushroom pan sauce

Put chicken breast in a food processor with breadcrumbs, dried mustard, black pepper and cayenne.

Add soy sauce, Worcestershire, one egg and ketchup.

Pulse on and off until coarsely ground, not chunky and not a fine puree.

Transfer to a bowl, pack down with a spatula, cover with plastic and refrigerate about 20 minutes until cold.

With wet hands, form oval patties roughly half an inch thick.

Season both sides with kosher salt.

Brown over medium-high heat in vegetable oil and butter, 2 to 3 minutes per side; they need not be fully cooked. Remove and reserve.

Back on medium-high, add the mushrooms and a big pinch of salt; cook, stirring, until well browned.

Add the onion and cook, stirring, about a minute.

Sprinkle in the flour and cook, stirring, about two minutes to make a roux.

Add the chicken broth, scraping the bottom of the pan; bring back to a simmer.

Add ketchup, Worcestershire and the juice of half a lemon.

Cook, stirring occasionally, about four minutes until reduced and thickened.

Reduce heat to medium-low, return the patties and baste.

Simmer about five minutes, basting, until the chicken is heated through and fully cooked.

Serve with the mushrooms spooned over the top and green onion tops as garnish.