Saturday, June 11, 2011

Paula's Chicken Croquettes with Creole Sauce



So I was watching the Food Network this afternoon while my daughter was taking her nap. Its the only time I get to watch what I want because once she's awake, its always her shows that are on the TV in our house. She usually naps about the same time of the day, so the shows that I always catch are Claire Robinson's 5 Ingredient Fix, Giada de Laurentiis' Giada at Home, and then Paula Deen's Best Dishes. Yeah, she naps for about an hour to an hour-and-a-half. Today on Paula's Best Dishes, she made Chicken Croquettes with Creole Sauce with one of her sons, Jamie. I already have a go-to Chicken Croquettes recipe, but Paula's recipe looked delicious. What did it for me was the creole sauce she put on top of her croquettes. I love anything with a creamy sauce. I had some leftover rotisserie chicken that would go perfect with this recipe, so I gave it a shot. It came out delicious. Its got the flavors of a good crab cake, except made with chicken. And boy was I right about the creole sauce. It took this dish to the top. Hubby really enjoyed this and I'm definitely making this again.

4 Tbsp. butter
1/3 cup minced red bell pepper
1/3 cup minced celery
1/3 cup minced onion
3 cups chopped cooked chicken
1 1/2 cups panko breadcrumbs
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt (or regular table salt)

1) In a small skillet, melt 2 tablespoon butter over medium heat. Add bell pepper, celery and onion and cook until tender, about 5 minutes.

2) In a large bowl, combine chicken, bell pepper mixture and breadcrumbs. Set aside.

3) In a small bowl, mix together mayonnaise, eggs, Dijon mustard, Worcestershire sauce and salt. Add to the chicken mixture, tossing gently to combine. Form mixture into about 10 patties.

4) In a large skillet, melt the remaining 2 tablespoons butter over medium heat. Cook chicken cakes until browned, about 3-5 minutes per side. Serve with creole sauce.

Creole sauce
1 clove garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1/2 tsp. creole seasoning

1) Combine all ingredients in a small bowl. Cover and chill before serving.

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