Chicken Breast Croquettes With Sherry Sauce Recipe

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Chicken Breast Croquettes with Sherry Sauce



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.

★★★★★ 1 vote


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


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