Chicken Croquettes And Mushroom Sauce Food

MUSHROOM CROQUETTES

Steps:

• Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
• Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
• Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.

CHICKEN CROQUETTES

Steps:

• In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

EASY CHICKEN CROQUETTES

Steps:

• Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
• Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
• Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
• Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
• MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
• Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

BEST EASY CHICKEN CROQUETTES

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

CHICKEN CROQUETTES

Steps:

• Place the chicken breasts in a saucepan with water seasoned with salt, a little olive oil and a small peeled onion. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 5 minutes. Turn off the heat, drain the chicken breasts with a skimmer and let cool slightly.
• Cut the chicken breasts into pieces. Place the chicken pieces together with parsley, the onion cut into pieces, peeled garlic, pepper, Worcestershire sauce and some salt in a food processor and pulse until well chopped. Mold this mixture with your hands in the shape of croquettes.
• In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
• Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. When the croquettes are fried, place them on a plate with absorbent paper.
• Serve the croquetes with lettuce salad.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

CHICKEN CROQUETTES

Steps:

• Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally.
• Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
• Put a heaping cup of flour in a shallow bowl or lipped plate. In another small bowl whisk the eggs with the remaining salt and pepper to taste. Spread the breadcrumbs into a third shallow bowl.
• Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate.
• Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CRISPY CHICKEN CROQUETTES WITH GARLIC BUTTER SAUCE

Steps:

• Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.
• Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.
• Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.
• Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.
• Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.
• Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.
• Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.
• Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.

KROKIETY RECIPE (POLISH CROQUETTES)

Steps:

• Drain the sauerkraut (drained sauerkraut should weight 1 lb (450g)), combine in a medium pot with dried mushrooms, bay leaves, and allspice berries. Add water, enough to cover the sauerkraut and mushrooms. Cook, partially covered, over medium heat for about 45 minutes or until the sauerkraut is soft.
• Dice the onions. Heat 2 tablespoons of oil over medium heat in a big frying pan. Cook the chopped onion with caraway for about 10 minutes, stirring from time to time, until soft and translucent. Add marjoram, cook for another minute, transfer to a plate.
• Wash the cremini mushrooms and pat them dry with paper towels. Cut into 1/4-inch (½ cm) slices. Increase the heat to high, add another tablespoon of oil and chopped mushrooms. Don't stir for the first 3-4 minutes or until the mushrooms are browned at the bottom, then stir and cook until the mushrooms release water. Cook until it evaporates, stirring from time to time, then cook until nicely browned, transfer to a plate.
• Drain the cooked sauerkraut with mushrooms. You can reserve the liquid, it can be used to enhance the flavor of many soups, including Polish Christmas Eve Beet Soup. Discard bay leaves and allspice.
• To chop the filling, you can use a food processor or just chop it with a big knife on a chopping board.
• Add the cooked sauerkraut with mushrooms, pan-fried cremini mushrooms, and sauteed onions to the food processor bowl. Pulse several times to chop finely (but not to a paste consistency). Season the filling with salt and pepper, to taste.
• You can also add finely chopped prunes to the filling. It's important to chop them with a knife by hand and not process in the food processor with the rest of the filling (or it will come out too sweet).
• Prepare the crepe batter: Simply mix all the ingredients, season the batter with salt and pepper. You can do that with a blender, hand mixer, an immersion blender, food processor, or even by hand (with a whisk). I prefer to mix the batter with a blender - it's the quickest way to mix the ingredients and the batter is more smooth. If you'll whisk the batter by hand it will have small lumps, but this is also ok and your crepes will be fine.
• Leave the batter to rest: Cover the bowl with plastic foil or a kitchen cloth and leave it on the counter for about 30 minutes.
• Cook the crepes: Brush the pan with a small amount of butter (I'm only adding the butter before the first crepe, but you can brush the pan with butter between each crepe if you wish) over high heat. The pan should be well heated. Holding the pan in one hand (it shouldn't be on the burner) and the bowl or blender jar in the other, pour in a small amount of batter, tilting and swirling the pan simultaneously until the batter evenly coats the bottom of the pan. Place the pan on the burner and cook for about 15-30 seconds.
• When the edges of the crepe look dry and lacy and its bottom is golden brown, it's ready to be turned over.
• Slide the spatula under the crepe (make sure it doesn't stick to the pan), loosen its edges, and flip it over.
• Cook on the other side just briefly, for about 10 seconds, until set. Transfer on a plate. Repeat with the rest of the batter.
• Place about 2 heaped tablespoons of filling on each crepe. Fold it like you would fold a burrito: fold sides into the middle and then roll up the bottom tightly to the top. Some people spread the filling all over the crepe, leaving some border, and then fold them up. It's important to fold them tightly - they will be easier to fry.
• Dip each croquette in beaten eggs then roll them in breadcrumbs until coated on all sides.
• If you have some leftover egg and breadcrumbs you can double-coat the croquettes (dip them again in beaten egg and coat in breadcrumbs). The breading will be thicker and even more crispy!
• Heat clarified butter or vegetable frying oil in a pan over medium heat. Cook the croquettes until golden brown on all sides (in batches). Change the oil if it gets too brown from the breadcrumbs. Transfer to a plate lined with paper towels to drain excess fat.
• Serve with barszcz (Borscht) and enjoy!

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 CROQUETTES (CROQUETTES DE VOLAILLE)

Steps:

• Remove the meat from the chicken. Discard the skin and bones.
• Chop the chicken meat finely. There should be about two and onehalf cups. Set aside.
• Melt the butter in a saucepan and add the onion and garlic. Cook, stirring, until onion is wilted and sprinkle with the six tablespoons of flour. Stir with a wire whisk. Add the chicken broth and cream, stirring vigorously with the whisk. Add the yolks and cook about 30 seconds, stirring. Add the cayenne, nutmeg, salt and pepper to taste and one-half cup of the bread crumbs.
• Combine the chopped chicken meat with the sauce. Blend well. Set aside until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a round. Roll the rounds in the remaining one-quarter cup of flour. Shape the rounds into any desired shape: pyramids, cylinders, spheres, or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with mushroom sauce.