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.
Provided by Sharon123
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
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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