Recipe courtesy Food Network
I came home the other day from the Dr and decided I’d sit for a few minutes and watch my favorite show. Which show you ask? Worst Cooks of America. Why it’s my favorite show, I have NO idea….I just love watching these people trying to cook. I know I’m not the best cook in America, but I like to cook! This season Robert Irvine is on the show. I love this, because it’s new. On Sunday’s show they cooked chicken and I decided I wanted to make it too, because it looked AMAZING AND SIMPLE. I don’t have skin on breasts, so I used boneless skinless. This Chicken with Veloute sauce original recipe can be found with hyperlink…
I will say I was most impressed the recipe- I was surprised. I know ya’ll will be too.
4 chicken breast
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cups chicken stock (I ended up only having a little over 2 cups)
1 ounce clarified butter (I used about 4 tablespoons)
1 ounce all-purpose flour (I used about 1/4 cup)
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.