Crispy chicken croquettes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chopped onion |
| 1 | tablespoon | Butter or margarine; melted |
| 1 | tablespoon | All-purpose flour |
| ¾ | cup | Water |
| 1¼ | teaspoon | Chicken-flavored bouillon granules |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Pepper |
| 4 | cups | Finely chopped cooked chicken |
| 1 | Egg; beaten | |
| 3 | tablespoons | Dry white wine |
| 1 | cup | Round buttery cracker crumbs |
| Vegetable oil | ||
| 3 | tablespoons | Butter or margarine |
| 3 | tablespoons | All-purpose flour |
| 1½ | cup | Milk |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
PEPPERY CREAM SAUCE
Saute onion in butter in a large saucepan until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in bouillon granules and next 5 ingredients. Cook over medium heat 3-5 minutes, stirring constantly. Remove from heat; cover and chill.
Shape mixture into croquettes, and roll in cracker crumbs. Pour oil to depth of 3-4 inches into a Dutch oven; heat to 350 degrees. Fry chicken until golden brown. Drain on paper towels. Serve with Peppery Cream Sauce.
Yields
10 croquettes.
Peppery Cream Sauce: Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Yields 1-½ cups.
MAGAZINE ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .