Chicken Croquettes

Course : Chicken
Serves: 4
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2 Tablespoons Butter Or Margarine
1/2 Cup All-Purpose Flour
1 Dash Nutmeg
1/2 Cup Milk
2 1/2 Cups Cooked Chicken
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Sage
2 Tablespoons Chopped Parsley
1 Tablespoon Minced Onion
2 Tablespoons Chicken Broth
2 large eggs, Beaten
1/2 Cup Bread Crumbs
2 Cup Vegetable Oil For Frying
---Chicken Cream Sauce---
2 Tablespoons Butter Or Margarine
2 Tablespoons All-Purpose Flour
3/4 Cup Chicken Broth
1/4 Cup Heavy Cream

Preparation / Directions:

Melt butter in a small saucepan over medium heat. Add 2 tablespoons flour and nutmeg and cook 2 minutes. Gradually add milk, stirring constatnly, until mixture starts to thicken. Cook 2 minutes longer. Remove from heat and set aside. Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind chicken into bowl. Add milk mixture, lemon juice, salt, pepper, sage, parsley, onion, and chicken broth. Attach bowl and flat beater. Turn to speed 2 and mix 1 minute. Shape into mixture into 8 cones. Refrigerate 15 minutes. Coat each croquette with remaining flour, then egg, then bread crumbs. Heat 1-inch of oil to 365 F in a 12-inch skillet over mediumhigh heat. Fry croquettes 3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with chicken cream sauce. CHICKEN CREAM SAUCE INSTRUCTIONS: Melt butter in a small saucepan over medium heat. Add flour and cook 1 minute. Gradually add chicken broth and stir until mixture is smooth and thick. Cook 2 minutes longer, stirring occasionally. Stir in heavy cream. makes 1 cup.


Nutritional Information:

458 Calories (kcal); 23g Total Fat; (46% calories from fat); 33g Protein; 27g Carbohydrate; 130mg Cholesterol; 756mg Sodium

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