Chicken Croquettes With Bearnaise
- 12 ounces boneless skinless chicken breasts, white chicken pieces (breasts or tenders)
- 1 cup chicken stock
- 1/4 cup green apple, finely cut or grated
- 1/4 cup onion, finely diced or grated
- 1/4 cup egg substitute (1 egg)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 1/4 cup skim milk
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon paprika
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup skim milk
- dried tarragon (to taste)
- black pepper
- salt
- Boil chicken 15 minutes in broth until chicken is tender.
- Remove chicken from broth; strain and reserve broth. Set aside.
- Position knife blade in food processor bowl and place chicken in processor bowl; pulse 15-30 seconds or until chicken is finely chopped, but not smooth. Set aside.
- Briefly saute apple and onion in a large skillet coated with cooking spray to soften. Remove from heat.
- Stir in chicken, egg substitute, salt, and pepper.
- Combine cornstarch, milk, and 1/4 cup reserved broth in a small saucepan.
- Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
- Stir sauce into chicken mixture; shape into 6 croquettes.
- Combine panko and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
- Bake at 375* for 20-25 minutes or until heated. Broil last 2 minutes of heating for crunchiness of panko.
- Serve with Bearnaise Sauce.
- Yield: 6 servings.
- Non-traditional (Modified) Bearnaise Sauce: Over low heat, mix flour and butter well, until smooth.
- Cook 1 minute, stirring constantly.
- Gradually stir in chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in tarragon, salt, and pepper.
chicken breasts, chicken stock, green apple, onion, egg substitute, salt, pepper, cornstarch, milk, breadcrumbs, paprika, butter, flour, milk, tarragon, black pepper, salt
Taken from www.food.com/recipe/chicken-croquettes-with-bearnaise-288588 (may not work)