Chicken Breast Croquettes with Sherry Sauce
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chicken breast, chopped fine
bell pepper, small diced
fresh basil, chiffonade
cracked black pepper
Heat the clarified butter in a suitable saute pan and sweat the onions, celery, and bell pepper, allow to cool.
Combine the chopped chicken, sweated vegetables, and basil together. Form into four (5 oz) croquettes.
Dredge the croquettes in the flour and saute in the clarified butter until golden on both sides. Remove and place in a warm oven - Be careful not to overcook.
Add the shallots to the pan and saute for 1 minute. Add about 1 oz of flour and make a roux.
Deglaze the pan with sherry and the chicken broth, reducing by 1/2 or until sauce consistency. Finish the sauce with the chives and cracked pepper. Season with salt, as needed.
Last Updated: Wed, Nov 16, 2011