Chicken Croquettes With Bearnaise

Total Time
45mins
Prep 20 mins
Cook 25 mins

A modified version of 5-star Chicken Croquettes and Mushroom Sauce by Sharon123

Ingredients Nutrition

Directions

  1. Boil chicken 15 minutes in broth until chicken is tender.
  2. Remove chicken from broth; strain and reserve broth. Set aside.
  3. Position knife blade in food processor bowl and place chicken in processor bowl; pulse 15-30 seconds or until chicken is finely chopped, but not smooth. Set aside.
  4. Briefly saute apple and onion in a large skillet coated with cooking spray to soften. Remove from heat.
  5. Stir in chicken, egg substitute, salt, and pepper.
  6. Combine cornstarch, milk, and 1/4 cup reserved broth in a small saucepan.
  7. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
  8. Stir sauce into chicken mixture; shape into 6 croquettes.
  9. Combine panko and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
  10. Bake at 375* for 20-25 minutes or until heated. Broil last 2 minutes of heating for crunchiness of panko.
  11. Serve with Bearnaise Sauce.
  12. Yield: 6 servings.
  13. Non-traditional (Modified) Bearnaise Sauce: Over low heat, mix flour and butter well, until smooth.
  14. Cook 1 minute, stirring constantly.
  15. Gradually stir in chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
  16. Stir in tarragon, salt, and pepper.

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