A delightful twist on classic chicken croquettes, paired with a rich and creamy mushroom gravy.
Boil the chicken breasts with diced celery, onion, and carrot in a large saucepan until tender.
Ensure the chicken is fully cooked and tender before removing from the broth.
Remove the chicken and finely chop it using a food processor.
Pulse the processor to avoid over-processing the chicken into a paste.
Mix the chopped chicken with beaten egg, salt, pepper, and a portion of the breadcrumbs.
Ensure the mixture is well combined for easy shaping.
Shape the mixture into croquettes and coat them with the remaining breadcrumbs.
Press the breadcrumbs gently onto the croquettes for an even coating.
Bake the croquettes at 375°F on a baking sheet until golden brown.
Flip the croquettes halfway through baking for even browning.
Sauté the mushrooms in butter in a small saucepan until softened.
Cook the mushrooms until they release their moisture and start to brown.
Add flour to the mushrooms and cook briefly, then gradually stir in chicken broth, cooking until thickened.
Stir constantly to prevent lumps from forming in the gravy.
Serve the croquettes hot with the mushroom gravy poured over them.
Garnish with fresh parsley for a touch of color and flavor.
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