Chicken Croquettes
2 1/2 cups leftover chicken, finely chopped
1 medium onion, chopped
salt andpepper to taste
2 tb butter
3 tb flour
1 1/2 c heavy cream
2 eggs, beaten
bread crumbs, for coating
Combine the chopped chicken with the onion, salt and pepper. Melt the butter; stir in the flour and add to the cream over low heat.
Chill, forming little croquette shapes. Roll in egg and then in bread crumbs. Deep fry until bread crumbs are a nice light brown or golden color.
Serve over rice and top with chicken gravy.
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