Chicken Croquettes With Bearnaise

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

• Ready In: 45 mins
• Serves: 3
• Yields: 6 Croquettes

Ingredients

• 12  ounces boneless skinless chicken breasts, white chicken pieces (breasts or tenders)
• 1  cup  chicken stock
• 1⁄4 cup green apple, finely cut or grated
• 1⁄4 cup onion, finely diced or grated
• 1⁄4 cup egg substitute (1 egg)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon cornstarch
• 1⁄4 cup skim milk
• 1⁄2 cup panko breadcrumbs
• 1⁄4 teaspoon paprika
• 1  tablespoon butter
• 1  tablespoon flour
• 1⁄2 cup skim milk
•  dried tarragon (to taste)
•  black pepper
•  salt

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.