Chicken, Uncategorized

Chicken Breast with Veloute Sauce


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.




11 thoughts on “Chicken Breast with Veloute Sauce”

  1. haha, I need to watch that show! I’ve been watching Nailed It on Netflix and it’s pretty awesome. 😛

    This chicken sounds delicious and I love that it’s not super complicated to make! :] I’m gonna have to try it out sometime!


    1. It is one of my favorite shows. I get cracked up at how the contestants get all high pitched screaming when they have to do squid and stuff haha. I haven’t seen Nailed it! What’s it about??? The best part about the sauce is you can make it your own. Add any spices you’d like! It’s really simple and good.

      Liked by 1 person

      1. It’s about aspiring amateur bakers who are kinda terrible but want to be better so the show has them attempting to make all these super fancy grandiose desserts/other baked goods and whoever fails the least wins that round. :D…


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