Chicken Croquettes and Mushroom Sauce
Indulge in the comforting flavors of Chicken Croquettes with Mushroom Sauce—a delightful combination of crispy, golden-brown croquettes paired with a creamy, savory mushroom sauce. This recipe transforms tender, cooked chicken breast into perfectly seasoned, bite-sized croquettes coated in crispy breadcrumbs. Paired with a velvety sauce made from sautéed mushrooms, garlic, heavy cream, and a hint of nutmeg, this dish is a harmonious balance of textures and flavors. Perfect for family dinners or elegant gatherings, this recipe is sure to impress with its blend of hearty, homemade appeal and gourmet presentation. Ready in just an hour, it's the ideal way to turn leftover chicken into a showstopping centerpiece!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 3 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 small Onion
- 2 tablespoons Parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 Eggs
- 1.5 cups Breadcrumbs
- 1 cup Vegetable oil
- 1 cup Mushrooms
- 1 cup Heavy cream
- 1 clove Garlic
- 0.5 cup Chicken broth
- 0.25 teaspoon Nutmeg
Instructions
Finely chop the cooked chicken breast and set it aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly, until the mixture is smooth and thickened. Remove from heat.
Mix the chopped chicken, sautéed onion mixture, parsley, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper in a large bowl. Let the mixture cool slightly.
Shape the chicken mixture into small oval croquettes. Place the croquettes on a tray and refrigerate for 20 minutes to firm up.
In one bowl, beat the eggs. Place the breadcrumbs in a second bowl, and in a third bowl, add the remaining 2 tablespoons of flour.
Dredge each croquette first in the flour, then in the beaten eggs, and finally in the breadcrumbs. Ensure they are evenly coated.
Heat the vegetable oil in a large skillet over medium heat. Fry the croquettes in batches until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels and set aside.
In a separate pan, melt 1 tablespoon of butter and sauté the sliced mushrooms until tender, about 5 minutes.
Add the minced garlic and cook for another minute. Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
Season the mushroom sauce with the remaining 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and nutmeg. Cook for 3-4 minutes until slightly thickened.
Serve the chicken croquettes warm with mushroom sauce drizzled over the top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
4744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.2 g | 473% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 138.4 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 6270 mg | 273% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 39.2 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 704 mg | 54% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
