Chicken Breast Croquettes With Sherry Sauce Recipe

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Chicken Breast Croquettes with Sherry Sauce

S I

By
@SyiLuvsPastries

We made these with chicken breasts (raw) that we actually chopped up by hand into fine pieces, but to save time, ground chicken works just fine. I also add a little salt & pepper or "super spice" to the chicken mixture to enhance the flavor.


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Rating:

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Serves:

2

Ingredients

2 oz
clarified butter
16 oz
chicken breast, chopped fine
flour, as needed
2 oz
onions, small diced
2 oz
celery, small diced
2 oz
bell pepper, small diced
1 oz
fresh basil, chiffonade
2 oz
shallot, minced
1 oz
dry sherry
12 oz
chicken broth
1 Tbsp
chives, minced
1 tsp
cracked black pepper
salt, as needed

Directions Step-By-Step

1
Heat the clarified butter in a suitable saute pan and sweat the onions, celery, and bell pepper, allow to cool.
2
Combine the chopped chicken, sweated vegetables, and basil together. Form into four (5 oz) croquettes.
3
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.
4
Add the shallots to the pan and saute for 1 minute. Add about 1 oz of flour and make a roux.
5
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.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Other Tag: Quick & Easy