chicken breast croquettes with sherry sauce
(1 RATING)
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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prep time
cook time
method
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yield
2 serving(s)
Ingredients
- 2 ounces clarified butter
- 16 ounces chicken breast, chopped fine
- - flour, as needed
- 2 ounces onions, small diced
- 2 ounces celery, small diced
- 2 ounces bell pepper, small diced
- 1 ounce fresh basil, chiffonade
- 2 ounces shallot, minced
- 1 ounce dry sherry
- 12 ounces chicken broth
- 1 tablespoon chives, minced
- 1 teaspoon cracked black pepper
- - salt, as needed
How To Make chicken breast croquettes with sherry sauce
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Step 1Heat the clarified butter in a suitable saute pan and sweat the onions, celery, and bell pepper, allow to cool.
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Step 2Combine the chopped chicken, sweated vegetables, and basil together. Form into four (5 oz) croquettes.
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Step 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.
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Step 4Add the shallots to the pan and saute for 1 minute. Add about 1 oz of flour and make a roux.
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Step 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.
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