Chicken Croquetas

Melt the butter in a medium sauté pan over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Slowly stir in 1½ cups of the flour and continue stirring vigorously until well combined. Cook for about 3 minutes until mixture becomes frothy and golden in color. Pour the milk into the mixture, stirring continuously, and continue to cook for about 2 minutes, until you have a thick béchamel sauce. Season to taste with 1/2 teaspoon of salt and nutmeg.

Add the chicken and stir with a wooden spoon until well combined. Cook for another 2 minutes until you have a thick mixture that you can mold in your hands. Carefully pick up a bit of the mixture and try to ball it with your hands. It shouldn’t be too sticky. If it does stick to your hands, allow the mixture to cook a little longer. Spread the mixture on a cookie sheet to allow to cool.