epicurious
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
👥 4 Servings⏱️ Prep & Cook: 25 min👤 Jessica B. Harris📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
In a medium bowl, mix together 3 cups chopped cooked chicken (no skin; a rotisserie bird works well here), ½ cup minced celery, ¼ cup minced Vidalia onion, and ¼ cup minced green bell pepper.
chopped cooked chicken (no skin; a rotisserie bird works well here)3 cups
2
In a small bowl, stir together 2 large eggs and 2 Tbsp. heavy cream. Fold it into the chicken and vegetables and season with ½ tsp. kosher salt and ½ tsp. freshly ground black pepper. The mixture will be thick. Form the mixture into 4 round patties 3" across.
large eggs2. heavy cream2 Tbsp. (½ stick) unsalted butter4 Tbsp
3
In a heavy skillet, melt 4 Tbsp. (½ stick) unsalted butter over medium heat just until foamy. Add the croquettes and cook until golden brown on both sides, about ⏱️ 3 minutes per side. Serve hot.
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