Chicken Croquettes and Mushroom Sauce

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: 1 hr
• 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.