Chicken Breast Croquettes with Sherry Sauce

Chicken Breast Croquettes With Sherry Sauce

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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

How to Make Chicken Breast Croquettes with Sherry Sauce


  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.

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About Chicken Breast Croquettes with Sherry Sauce

Other Tag: Quick & Easy

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