Amish Chicken Cakes with Apple Cider Cream Sauce

1/2 c. butter 1/2 c. flour 1/2 c. milk 1 T. chopped onions 1 T. chopped celery 1 T. chopped red bell pepper 2 tsp. chopped parsley 1/4 tsp. nutmeg

salt and pepper to taste 4 c. finely diced cooked chicken flour (to dredge the chicken cakes in) bread crumbs 1 egg 1/2 c. milk

Slowly cook the 1/2 cup flour and butter for about 5 minutes. Add 1/2 cup milk, onions, celery, bell peppers, parsley and nutmeg. Whisk this until smooth and continue cooking until smooth and quite thick. Taste and season with salt and pepper. Add the cooked chicken, mixing very well. Allow to cool slightly then shape into cakes. Refrigerate for an hour then dredge the chicken cakes first in flour, then in an egg wash of 1 egg whisked with 1/2 cup milk, then in bread crumbs. You may pan fry at once or refrigerate until you are ready. Serve with Apple Cider Cream Sauce. Yield: about 20 chicken cakes.

Apple Cider Cream Sauce

2 c. apple cider
2 c. cream
1 c. white wine

Place cider and wine in a heavy sauce pan over high heat. Boil and reduce the volume to 1/2 c. of the liquid. Add cream and lower heat slightly. Continue to simmer until slightly thickened. Serve over Amish Chicken Cakes.
 

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