Instructions: Saute onion in butter in a large saucepan until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in bouillon granules and next 5 ingredients. Cook over medium heat 3-5 minutes, stirring constantly. Remove from heat; cover and chill.

Shape mixture into croquettes, and roll in cracker crumbs. Pour oil to depth of 3-4 inches into a Dutch oven; heat to 350 degrees. Fry chicken until golden brown. Drain on paper towels. Serve with Peppery Cream Sauce.

Yields
10 croquettes.

Peppery Cream Sauce: Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

Yields 1-1/2 cups.

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