3 tbsp margarine
1/4 cup all-purpose flour
1/2 cup chicken broth
1/2 cup evaporated skim milk
1/2 tsp salt
1/4 tsp black pepper
1 tsp lemon juice
1 tsp chopped onions
2 cup cooked chicken -- minced
3 tbsp pimientos -- chopped
1 dash ground nutmeg
1 egg yolk -- beaten
1 cup button mushrooms -- whole
1 cup bread crumbs -- *see note
1 canola oil
* Use cracker crumbs instead of the bread crumbs if preferred. Make
sure the bread or cracker crumbs are finely crushed.
1. Melt margarine in a skillet. Stir in flour and cook, stirring
constantly, until light brown. Gradually stir in the chicken broth and
milk. Stir constantly over low heat until mixture is thick. Blend in
all the remaining ingredients except crumbs, whole egg and the oil.
Allow the mixture to cool. 2. Place crumbs in a plate and the whole
beaten egg in a small bowl. Shape the mixture into croquettes. Dip
first in the crumbs, then into the beaten egg and again in the
crumbs. Have the oil about 3-4 inches deep and heat until very hot.
Fry the croquettes until browned. Drain well on paper towels. 3.
Serve the croquettes with a white sauce and if desired also cooked
vegetables such as green peas.
Recipe By : Jo Anne Merrill
Chicken is ideal
for weight loss
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)
Old-Fashioned Chicken Croquettes Recipe provided by Recipes To-Go