Chicken Mushroom And Potato Croquettes Recipes

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CHICKEN CROQUETTES AND MUSHROOM SAUCE



Chicken Croquettes and Mushroom Sauce image

Baked in the oven so it doesn't have all the fat, Chicken croquettes has a crispy outside similar to deep-fried croquettes. And the mushroom sauce served with them is almost like gravy.

Provided by Sharon123

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

6 (4 ounce) boneless skinless chicken breast halves
1 stalk celery, cut into 1 inch pieces
1 medium carrot, cut into 1 inch pieces
1 small onion, cut into 1/2 inch slices
2 cups water
1/2 cup diced celery
1/2 cup diced onion
vegetable oil cooking spray
1/2 cup egg substitute (2-3 eggs)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/2 cup skim milk
1/2 cup cracker crumb
1/4 teaspoon paprika
2 cups sliced mushrooms
2 tablespoons margarine, melted
2 tablespoons flour
1 cup reserved chicken broth
1/8 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine first 5 ingredients in a large saucepan; bring to a boil.
  • Cover, reduce heat, and cook 15 minutes or until chicken is tender.
  • Remove chicken from broth; strain broth, reserving 1 1/2 cups. Set aside.
  • Position knife blade in food processor bowl.
  • Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth. Set aside.
  • Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
  • Remove from heat.
  • Stir in chicken, egg substitute, salt, and pepper.
  • Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
  • Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
  • Stir sauce into chicken mixture; shape into 6 croquettes.
  • Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
  • Bake at 375°F for 30 minutes or until thoroughly heated.
  • Serve with Mushroom Sauce.
  • Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
  • Add flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in salt and pepper.
  • Yield: 1 1/2 cups.

CHICKEN, POTATO CROQUETTES



Chicken, Potato Croquettes image

An easy way to use up leftover mashed potato's...yum!

Provided by Cassie *

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 10

2 c mashed potatoes
1 c cooked chicken, diced
1/3 c cheese, grated..whatever you prefer
2-3 eggs
1/4 c onion, diced fine
4 Tbsp plus 1/4 c. flour
1 c bread crumbs
1/2 c vegetable oil
1-2 c chicken stock
salt and pepper to taste

Steps:

  • 1. In a medium bowl, beat one egg. Add potatoes and combine well. Dice chicken and add to potato mixture. Stir in grated cheese and diced onion
  • 2. Roll the potato mixture into balls, a little bigger than golf ball size.If you're working with warm mashed potatoes, chill the balls. If you pulled your potatoes out of the refrigerator to make this, carry on.
  • 3. Get three bowls and place them side by side. In the first bowl, put 4 Tbsp. flour. In the middle bowl, 1 beaten egg. (If this runs out before you're done, beat another egg.) In the third bowl place 1 c. bread crumbs.
  • 4. In a large skillet, heat 1/2 cup vegetable oil over medium high heat. Preheat oven to 300°F. Roll the potato balls in the flour and shake off the excess. Dip into egg, then roll in the breadcrumbs. Place in the oil to brown. Roll them around so all sides get golden brown and crispy. Once browned on all sides, transfer to an oven-safe dish and place in 300°F oven to keep warm while you finish the rest of the croquettes.
  • 5. Once all the croquettes have been browned, stir 1/4 c. flour into the remaining oil. Stir in chicken stock to make a gravy. Season to taste with salt and pepper. Serve the gravy with the balls for dipping..

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