Chicken Mushroom And Potato Croquettes Recipes

CHICKEN CROQUETTES AND MUSHROOM SAUCE

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.

CHICKEN, MUSHROOM AND POTATO CROQUETTES

Steps:

• Wash potatoes of any dirt and grime. In a saucepan, place potatoes and enough water to cover. Bring to boil, reduce heat to a simmer and cook, covered, for about 15 to 20 minutes or until they can be pierced with a fork without resistance. Drain from water and allow to cool to touch. Peel skin and place in a large bowl.
• In a pan, heat about 1 tablespoon of oil. Add onions and mushrooms and cook until softened. Remove from pan and keep warm.
• Using a potato masher or a fork, smash potatoes until smooth and without lumps. Add milk and butter. Season with salt and pepper to taste.
• Add sauteed mushrooms, chicken, and green onions. Gently stir until well-distributed.
• Form about 1 tablespoon of potato mixture into balls. Dredge potato balls in flour, dip in egg and roll in panko bread crumbs.
• Cover the mixture with plastic film and refrigerate for about 20 minutes or until completely cold.
• Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of hands, roll into round shape.
• Place flour on one plate, eggs in a bowl, and Panko breadcrumbs in another plate.
• Working one at a time, dredge potato ball in flour, shaking off any excess flour, dip in egg, and then roll in Panko, gently pressing down breadcrumbs to coat.
• In a pan over medium heat, heat about 2-inch deep of oil to 350 F degrees.
• Gently add potato balls into hot oil and deep-fry, turning once or twice, until golden brown and crisp. Cook in batches as needed.
• With a slotted spoon, remove from pan and drain on a wire rack. Serve immediately with dipping sauce of choice.

CHICKEN, POTATO CROQUETTES

Steps:

• 1. In a medium bowl, beat one egg. Add potatoes and combine well. Dice chicken and add to potato mixture. Stir in grated cheese and diced onion
• 2. Roll the potato mixture into balls, a little bigger than golf ball size.If you're working with warm mashed potatoes, chill the balls. If you pulled your potatoes out of the refrigerator to make this, carry on.
• 3. Get three bowls and place them side by side. In the first bowl, put 4 Tbsp. flour. In the middle bowl, 1 beaten egg. (If this runs out before you're done, beat another egg.) In the third bowl place 1 c. bread crumbs.
• 4. In a large skillet, heat 1/2 cup vegetable oil over medium high heat. Preheat oven to 300°F. Roll the potato balls in the flour and shake off the excess. Dip into egg, then roll in the breadcrumbs. Place in the oil to brown. Roll them around so all sides get golden brown and crispy. Once browned on all sides, transfer to an oven-safe dish and place in 300°F oven to keep warm while you finish the rest of the croquettes.
• 5. Once all the croquettes have been browned, stir 1/4 c. flour into the remaining oil. Stir in chicken stock to make a gravy. Season to taste with salt and pepper. Serve the gravy with the balls for dipping..

CREAM OF MUSHROOM CHICKEN

Steps:

• In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
• When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!