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Add a photoGround chicken works just fine for these as well. I also add a little salt & pepper to the chicken mixture to enhance the flavor.
Servings: 2
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Ingredients
- 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
- 2 oz. dry sherry
- 10 oz. chicken broth
- 1 T. chives, minced
- 1 tsp. cracked black pepper
- Salt, as needed
Directions
- Heat the clarified butter in a medium sauté pan and sweat the onions, celery, and bell pepper. Remove the vegetables and place in a bowl or pan to cool.
- Combine the chopped chicken, vegetables, and basil together. Form into four (5 oz.) croquettes. Lightly dredge the croquettes in the flour and sauté in the clarified butter until golden on both sides. Remove and place in a warm oven â Be careful not to overcook.
- Add the shallots to the pan and sauté for 1 minute. Add about 1 oz. of flour and make a roux. Deglaze the pan with the sherry; add the chicken broth. Reduce by 1/2 to sauce consistency. Finish the sauce with the chives and cracked pepper. Season with salt, as needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 2 servings | |
| Calories 615 | |
| Calories from Fat 357 | 58% |
| Total Fat 40.18g | 50% |
| Saturated Fat 19.48g | 78% |
| Trans Fat 0.22g | |
| Cholesterol 177mg | 59% |
| Sodium 530mg | 22% |
| Potassium 823mg | 24% |
| Total Carbs 14.17g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.8g | 3% |
| Protein 41.27g | 66% |
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