4 tablespoons butter

2 tablespoons olive oil (plus more for cooking the croquettes)

1 medium onion, finely chopped

½ cup red bell pepper, finely chopped

½ cup yellow bell pepper, finely chopped

3 cups cooked chicken, finely chopped (leftover chicken works great here)

1 teaspoon salt

1 teaspoon black pepper

1 ½ cups flour, divided

1 cup chicken stock

1 cup light cream

¼ cup grated parmesan cheese

3 tablespoons fresh parsley, chopped

1 ½ cups shredded mozzarella cheese

2 eggs

2 cups panko breadcrumbs

The Gravy:

4 tablespoons butter

4 tablespoons flour

3 cups chicken stock

½ teaspoon salt

½ teaspoon black pepper

Heat the butter and olive oil in a large deep skillet over medium high heat.  Add the onion and cook until soft and fragrant, about 2-3 minutes.  Add the red and yellow peppers and cook 2 minutes more, stirring frequently.

Add the chicken, salt, and black pepper to the pan and stir to coat.  Add ½ cup of the flour and cook, stirring, for 3 minutes until the flour is absorbed and mixture is thick.

Add the chicken stock and cream to the pan.  Cook, stirring, for 3-4 minutes until the sauce is thick and coats the chicken, about 3 minutes.  Remove from heat and stir in the parmesan and parsley.  Remove the mixture to a bowl and refrigerate for 1 hour (or put in the freezer for 20-30 minutes).

Remove the mixture from the fridge and stir in the shredded mozzarella cheese.  Form the mixture into 8 ‘patties’ (about the size of a burger patty) and place them on a foil-lined baking sheet sprayed with non-stick spray.  Refrigerate the patties to set for 30 minutes while you make the gravy and prepare the breading station.

To make the gravy, melt the butter in a large sauce and add the flour. Whisk the butter and flour and cook for 2 minutes until it is foamy.  Add the chicken stock, salt, and pepper and continue whisking until a thick glossy gravy forms, about 3-4 minutes.  Set aside and keep warm until ready to serve

Preheat oven to 325 degrees.

Prepare your breading station by beating the 2 eggs in one shallow dish.  Place the remaining cup of flour in another dish and the panko in a third dish.  Coat the bottom of a large, non-stick, frying pan with olive oil (about ¼” deep).  Heat the oil over medium high heat.

Dip the croquette patties into the flour first, shaking of the excess, followed by the egg, and then press into the panko breadcrumbs to coat.  Place in the hot oil and cook until golden brown and hot in the center, about 3-4 minutes per side.  Do this in 2 batches so you do not overcrowd the pan.  Place the golden croquettes back onto the foil lined baking sheet and keep warm in the oven until ready to serve.

Serve the hot croquettes over mashed potatoes or rice, drizzled with the gravy.  I also love these on salad!  Peas on the side or in the salad are also a must in my house.