Chicken croquettes with mushroom sauce

1. 1 Shred the meat and set aside.
2. 2 Put the butter in a pot and heat over high heat. Add the onion and sauté until soft.
3. 3 Add the flour and cook for 3 minutes, stirring constantly. Gradually add the hot milk, stirring continuously until you get a smooth cream.
4. 4 Add the reserved meat, mix well and season with salt, pepper and cheiro verde. Mix and heat again. Let cool.
5. 5 Shape the mixture into long croquettes. Dip them in the beaten eggs and then in the breadcrumbs, coating them well.
6. 6 Fry in plenty of very hot oil and drain on paper towels.

White sauce

1. 7 Meanwhile, make the sauce. In a pan, melt the butter over low heat. Add the mushrooms, stir and cook for 5 minutes until tender. Add the broth and let it boil.
2. 8 In a bowl, combine the cornstarch and the wine. Mix until smooth.
3. 9 Gradually add the cornstarch mixture to the mushrooms, stirring and cooking until the sauce thickens.
4. 10 Season with salt to taste.