Spicy Chicken Croquettes Recipe
Ingredients
| Butter/Margarine | 5 Tablespoon | |
| Yellow onion | 1 Small, peeled, finely chopped | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Dried marjoram | 1/2 Teaspoon, crumbled | |
| Cooked chicken | 2 Cup (16 tbs), finely chopped | |
| All purpose flour | 2 Tablespoon | |
| Parsley | 2 Tablespoon, minced | |
| 1 tablespoon Dijon or prepared spicy brown mustard | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Milk | 2 Tablespoon | |
| 1 egg, lightly beaten | ||
| Parmesan and romano cheese | 1/4 Cup (16 tbs), grated | |
Directions
1. Melt 2 tablespoons of the butter in a heavy 12-inch skillet. Add the onion, and cook over moderate heat until soft—about 5 minutes. Blend in the thyme and marjoram, and cook 1 minute more. Stir in the chicken, flour, parsley, mustard, salt, pepper, and milk, and cook for 3 minutes. Remove the skillet from the heat, and stir in the egg and cheese.
2. Pour the mixture into a buttered 8"x 8"x 2" pan, spreading it evenly. Chill in the freezer for 15 minutes, or until stiff enough to shape.
3. Take the pan from the freezer and shape the mixture into 4 oval patties.
4. Melt the remaining 3 tablespoons of butter in the skillet over moderately high heat and brown the croquettes for 3 to 4 minutes on each side.
2. Pour the mixture into a buttered 8"x 8"x 2" pan, spreading it evenly. Chill in the freezer for 15 minutes, or until stiff enough to shape.
3. Take the pan from the freezer and shape the mixture into 4 oval patties.
4. Melt the remaining 3 tablespoons of butter in the skillet over moderately high heat and brown the croquettes for 3 to 4 minutes on each side.
Chef
