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1
Preheat the oven to 400 degrees F. Rinse and dry chicken breasts.
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2
Place on a baking sheet and season with salt, black pepper, cayenne, and dry thyme leaves.
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3
Roast until just cooked through, about 15 minutes.
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4
Set aside to cool.
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5
Melt butter in a saute pan on top of the stove.
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6
Add celery and onion, with a pinch of salt and pepper, and cook until soft, about 3 minutes.
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7
Add garlic and cook 1 minute more.
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8
Add flour and stir to coat vegetables well.
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9
Cook, stirring often, for about 3 more minutes.
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10
Slowly pour in milk, while stirring or whisking.
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11
After milk is incorporated, simmer at least 10 minutes.
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12
Cut reserved chicken in large pieces, place in the food processor and pulse until finely chopped.
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13
Place in a bowl and pour sauce with vegetables over chicken.
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14
Add parsley and mix thoroughly.
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15
Make a test croquette by rolling a small amount in bread crumbs, then deep-frying.
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16
Adjust seasoning, to taste, with white pepper.
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17
Form chicken mixture into balls, then roll in bread crumbs.
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18
Refrigerate and let the croquettes set for at least 1 hour before deep-frying in 325 degree F oil until golden brown.
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19
Drain and serve with Creamed Mushrooms.
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20
Heat butter in a saute pan on top of the stove.
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21
Add onion with a pinch of salt, pepper, and dry thyme leaves and cook until transparent, about 3 minutes.
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22
Add garlic and scallions and cook 1 minute more.
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23
Splash with a bit of sherry and cook until evaporated.
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24
Stir in flour and cook 1 minute.
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25
Slowly stir in milk.
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26
Add mushrooms and cook about 20 minutes.
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27
Remove from heat and add parsley.
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28
Season, to taste, with salt and pepper.
