Chicken Croquettes and Mushroom Sauce
Baked in the oven so it doesn’t have all the fat
6 (4 ounce) skinless boneless chicken breast halves
1 stalk celery, cut into 1 inch pieces
1 medium carrot, cut into 1 inch pieces
1 small onion, cut into 1/2 inch slices
2 cups water
1/2 cup diced celery
1/2 cup diced onions
vegetable cooking spray
1/2 cup egg substitute (2-3 eggs)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/2 cup skim milk
1/2 cup cracker crumbs
1/4 teaspoon paprika
2 cups sliced mushrooms
2 tablespoons margarine, melted
2 tablespoons flour
1 cup reserved chicken broth
1/8 teaspoon salt
1/4 teaspoon pepper
Combine first 5 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and cook 15 minutes or until chicken is tender.
Remove chicken from broth; strain broth, reserving 1 1/2 cups.
Position knife blade in food processor bowl.
Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth.
Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
Remove from heat.
Stir in chicken, egg substitute, salt, and pepper.
Combine cornstarch, milk, and 1/2 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 cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
Bake at 375* for 30 minutes or until thoroughly heated.
Serve with Mushroom Sauce.
Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt and pepper.