Crispy chicken croquettes

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Chopped onion
1 tablespoon Butter or margarine; melted
1 tablespoon All-purpose flour
¾ cup Water
1¼ teaspoon Chicken-flavored bouillon granules
½ teaspoon Dry mustard
½ teaspoon Pepper
4 cups Finely chopped cooked chicken
1 Egg; beaten
3 tablespoons Dry white wine
1 cup Round buttery cracker crumbs
Vegetable oil
3 tablespoons Butter or margarine
3 tablespoons All-purpose flour
1½ cup Milk
½ teaspoon Salt
½ teaspoon Pepper

Directions

PEPPERY CREAM SAUCE

Saute onion in butter in a large saucepan until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in bouillon granules and next 5 ingredients. Cook over medium heat 3-5 minutes, stirring constantly. Remove from heat; cover and chill.

Shape mixture into croquettes, and roll in cracker crumbs. Pour oil to depth of 3-4 inches into a Dutch oven; heat to 350 degrees. Fry chicken until golden brown. Drain on paper towels. Serve with Peppery Cream Sauce.

Yields

10 croquettes.

Peppery Cream Sauce: Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Yields 1-½ cups.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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