Chicken Croquettes and Mushroom Sauce

Submitted by Sharon123

"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."

 

• Ready In: 1hr
• Ingredients: 21
• Serves: 6

ingredients

• 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

• Mushroom Sauce

• 2 cups sliced mushrooms
• 2 tablespoons margarine, melted
• 2 tablespoons flour
• 1 cup reserved chicken broth
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon pepper

directions

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

Reviews

[Marsha D.]

Outstanding! This was delicious. We had company for supper and this went over GREAT! My friend asked for the recipe, she just kept on saying how wonderful the croquettes were :) I used Panko breading in place of cracker crumbs cause thats all I had on hand but we enjoyed the crunch the panko breading gave. I added basil and oregano to the breading along with the paprika and I used eggs in place of egg substitute. In the mushroom sauce I added whipping cream along with the rest of the ingredients. It was a big hit! :) Thank you so much for sharing this wonderful recipe! It is one that I am sure we will have many times.

 

[Sara Jo]

I made this to go with Spaghetti and Tomato sauce and it was superb! I used a mixture of cream crackers and wholewheat crackers - I just put them in a ziploc bag and bashed them. I didn't make the mushroom sauce but the chicken croquettes went fantastically well with the pasta.

 

[love2ck]

Made this last week. I did substitue a deli roasted chicken and canned chicken broth. Followed remaining instructions Loved the flavor of the roasted chicken.

 

[Porfavorcorona]

I was going to make this once I was back home. But I suprised my parents with dinner one night. We all love them. I will make this again for my DH after I get over the jet lag. Sharon thanks for a great recipe.

 

[mewmew]

I thought I had reviewed this the first time I made them, but apparently not! These are so good; my DH loved them and I'm doing them again tonight. The sauce is also very tasty. I recommend as a break from your usual chicken dish.