Old-Fashioned Chicken Croquettes
Source: Jo Anne Merrill
Servings: 6

3 tablespoons margarine
1/4 cup all-purpose flour
1/2 cup chicken broth
1/2 cup evaporated skim milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon chopped onions
2 cups cooked chicken -- minced
3 tablespoons pimientos -- chopped
1 dash ground nutmeg
1 egg yolk -- beaten
1 cup button mushrooms -- whole
1 cup bread crumbs -- *see note
1 egg
Canola oil

Melt margarine in a skillet. Stir in flour and cook, stirring constantly, until light brown. Gradually stir in the chicken broth and milk. Stir constantly over low heat until mixture is thick. Blend in all the remaining ingredients except crumbs, whole egg and the oil. Allow the mixture to cool.

Place crumbs in a plate and the whole beaten egg in a small bowl. Shape the mixture into croquettes. Dip first in the crumbs, then into the beaten egg and again in the crumbs.

Have the oil about 3-4 inches deep and heat until very hot. Fry the croquettes until browned. Drain well on paper towels.

Serve the croquettes with a white sauce and if desired also cooked vegetables such as green peas.

*Use cracker crumbs instead of the bread crumbs if preferred. Make sure the bread or cracker crumbs are finely crushed.