Chicken Velouté Recipes

CHICKEN BREAST WITH VELOUTE SAUCE

Chicken Breast with Veloute Sauce image

Provided by Robert Irvine : Food Network

Time 50m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 chicken breast, skin on (chef can remove if desired)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cups chicken stock
1 ounce clarified butter
1 ounce all-purpose flour

Steps:

Sprinkle the chicken with salt and pepper. Heat a large stainless steel skillet over medium-high heat. Add the oil and sear the chicken for 5 minutes. Turn the chicken over, reduce the heat to medium and cook until done, about 5 more minutes. Remove the chicken from the pan and let stand 5 minutes.
In the pan that was used to cook the chicken, deglaze with the chicken stock and bring to a simmer. Then lower the heat so that the stock just stays hot.
Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated, giving you a pale yellow paste called a roux. Heat the roux for another few minutes or so, until it has turned a light blonde color. This helps cook off the raw flour flavor. But since this is a white sauce, you don't want to let the roux get too dark.
Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps. Simmer until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan, about 30 minutes. Use a ladle to skim off any impurities that rise to the surface.

CHICKEN VELOUTE WITH PEARL ONIONS AND PEAS

Chicken Veloute with Pearl Onions and Peas image

Provided by Tyler Florence

Categories main-dish

Time 1h10m

Yield 3 cups

Number Of Ingredients 8

Ingredients

2 cups apple cider vinegar
1/3 cup sugar
6 cups chicken stock
3 ounces foie gras
2 cups pearl onions, blanched and peeled
1 cup frozen sweet peas
Freshly ground black pepper
1/2 cup chopped flat leaf parsley

Steps:

Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.

CHICKEN VELOUTé

Chicken Velouté image

Provided by Cynthia LeJeune Nobles

Categories Sauce Milk/Cream Simmer

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 cup chicken stock
2 tablespoons pan drippings (from frying chicken )
2 tablespoons flour
1 cup heavy cream
1/2 teaspoon chicken base
1/4 teaspoon black pepper

Steps:

Pour stock into a saucepan, cover, and bring to a simmer. Heat pan drippings in the same skillet used to fry the chicken. Add flour to drippings and blend. Cook over medium heat, stirring constantly, for 1 to 2 minutes. Add stock to skillet; cook and stir until mixture thickens. Stir in cream, chicken base, and pepper. Simmer until desired consistency is reached. Strain into a serving bowl.

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