Chicken Croquettes with Creamy GravyEstimated Cost:  $12.00

Prep Time:  30 minutes

Chilling Time:  1 hour

Cooking Time:  40 minutes

Serves:  4

A popular food from our grandmother’s era. Originally croquettes were fried.  This recipe conversion replaces the fry pan with the oven, and serves them with a yummy, basil-seasoned gravy.

3 Tbs. butter
1 med. yellow onion, finely chopped
2 Tbs. minced parsley OR 2 tsp. parsley flakes
1/2 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. ground red pepper (cayenne)
1/4 cup chicken broth
2 Tbs. milk
I lb. ground chicken breast, cooked
1/3 cup fine dry bread crumbs
1 lg. egg, lightly beaten
1/2 cup fine dry bread crumbs
Creamy Gravy (recipe below)

1. In a small saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes or until onion is tender. Stir in the parsley. In a small bowl, combine the flour, salt, and red pepper. Stir into onion mixture; cook for 1 minute or until bubbly. Add the chicken broth and milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened.

2. Pour mixture into a large bowl. Stir in cooked ground chicken and the 1/3 cup bread crumbs. Cover and refrigerate for at least 1 hour. Using your hands, shape 1/4 cup of the mixture into a 3/4-inch patty. Repeat with remaining mixture.

3. Preheat oven to 375°F.

4. Place beaten egg in a shallow dish. Place the 1/2 cup bread crumbs on a sheet of wax paper or large dish. Coat the patties with bread crumbs, then dip in the egg and coat again with the crumbs. Arrange the patties in a lightly greased baking pan. Bake for 25 to 30 minutes until patties are golden and heated through. Serve with Creamy Gravy.

Creamy Gravy Recipe:

1 Tbs. butter
2 Tbs. all-purpose flour
1/2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground black pepper
1 cup milk

1. In a small saucepan, over medium heat, melt the butter. Whisk in the flour, basil, salt, and pepper. Cook for 1 minute until bubbly.

2. Add the milk. Whish constantly until mixture starts to thicken. Cook and whisk for 2 minutes longer until thickened. Yields 1 cup.

Mike’s comments:

Ground chicken is not always readily available in the meat department of the grocery store. If you can’t find it simply ask the butcher to grind up 1 pound of chicken breast filets.

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