|Butter/Margarine||4 Tablespoon, divided|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs) (Fresh, Preferably Cremini Or Shiitake)|
|Minced green onion||2 Tablespoon|
|Finely chopped cooked chicken/Finely chopped cooked turkey||2 Cup (32 tbs)|
|All-purpose flour||3⁄4 Cup (12 tbs), divided|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Black pepper||To Taste|
|Egg||1 , beaten|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Melt 1 tablespoon butter in large skillet over medium heat.
Add mushrooms and green onion; cook and stir 5 minutes or until tender.
Stir in chicken.
Remove from heat; set aside.
Combine remaining butter and 3 tablespoons flour in medium saucepan over medium heat.
Cook 2 to 3 minutes until blended, stirring constantly and being careful not to brown.
Gradually add broth; cook until smooth and thickened, stirring constantly.
Stir in cream and lemon juice.
Season with nutmeg, salt and pepper to taste.
Add chicken mixture to cream sauce until combined; spread on large plate.
Refrigerate 1 hour or until well chilled.
With measuring tablespoon, scoop out mixture; dip in remaining flour, egg and bread crumbs, coating all sides.
Shape into small pyramids.
Heat 2 to 3 inches oil in large saucepan or deep fryer over medium- high heat until oil registers 375°F on deep-fat thermometer.
Fry croquettes a few at a time, being careful not to crowd, 30 seconds or until golden brown.
Drain on paper towels.