Comforting Chicken Croquettes Recipe Air Recipe For Shrimp

COMFORTING CHICKEN CROQUETTES

Steps:

• Melt butter in saucepan over low heat.
• blend in flour, salt and pepper.
• cook over low heat, stirring until mixture is smooth and bubbly.
• remove from heat.
• stir in milk.
• heat to boiling, stirring constantly.
• boil and stir 1 minute.
• prepare thick white sauce.
• stir in meat, 1 tablespoon minced onion and the parsley.
• season with salt and pepper.
• spread mixture in ungreased square pan, 8x8x2 inches (or any pan for that matter), but you want to use a shallow pan to the mixture can completely cool to make it easier to handle.
• cover and chill at least 2 hours.
• mix egg and water.
• shape croquettes (i use a 1/4 or 1/3-cup measuring cup to scoop out the mixture for the croquettes) and dip in egg, and then breadcrumbs to cover.
• chill again.
• heat fat or oil (3-4 inches) to 365 degrees in deep fat fryer or kettle.
• fry croquettes in hot fat 1-1/2 to 2 minutes or until light brown.
• drain.
• keep warm in 350 degree oven until serving time.

CHICKEN CROQUETTES

Steps:

• In a medium or small skillet melt butter over medium heat; add in onion, garlic and celery (if using) sauté for about 3 minutes or until soft; transfer to a large bowl.
• To the bowl add in cooked chicken, 2 eggs, crushed croutons or breadcrumbs, parsley, seasoned salt and Parmesan cheese; mix to combine (if the mixture is too dry then add in one more egg if too moist add in a small amount more of croutons and mix again).
• Season with black pepper to taste and cayenne (if using).
• Cover and refrigerate for 2 hours.
• Heat oil in a large skillet over medium heat.
• Shape into small thin patties and add to oil.
• Fry until golden brown.

COMFORTING CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender. , Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened.

SHRIMP CROQUETTES

Steps:

• Mix all ingredients together and make patties.
• Bread with standard breading (flour, egg, breadcrumbs).
• Pan fry.

CHICKEN CROQUETTES WITH BEARNAISE

Steps:

• Boil chicken 15 minutes in broth until chicken is tender.
• Remove chicken from broth; strain and reserve broth. Set aside.
• 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.
• Briefly saute apple and onion in a large skillet coated with cooking spray to soften. Remove from heat.
• Stir in chicken, egg substitute, salt, and pepper.
• Combine cornstarch, milk, and 1/4 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 panko and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
• Bake at 375* for 20-25 minutes or until heated. Broil last 2 minutes of heating for crunchiness of panko.
• Serve with Bearnaise Sauce.
• Yield: 6 servings.
• Non-traditional (Modified) Bearnaise Sauce: Over low heat, mix flour and butter well, until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in tarragon, salt, and pepper.