CHICKEN CROQUETTES AND MUSHROOM SAUCE

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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.

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