CHICKEN VELOUTE SUPREME SOUP
Steps:
- Melt butter in a large saucepan. Add mushrooms and cook and stir for 5 to 6 min. Stir in flour and cook on low heat for 15 min stirring frequently.
- Meanwhile, heat broth in a medium saucepan on medium heat. Add chicken and cook 6 to 7 min. Remove and set aside.
- Add broth gradually to mushrooms stirring consistently. Cook on medium heat 5 min. Chop chicken add to soup. Stir in cooking creme and chives. Cook 2 to 3 min stirring frequently. Season with salt and pepper. Top with bacon.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN VELOUTE SUPREME SOUP
I hosted a houseparty.com party for Philadelphia Cooking Cremes and it came with recipes. My daughter loves all soup so I decided to give this one a try. Wow! It really was delish and the cream sauces are flavored perfectly!! If you want a nice tasty soup you should definitely try this one!! This is a Todd English Recipe and the...
Provided by Deneece Gursky
Categories Cream Soups
Time 40m
Number Of Ingredients 9
Steps:
- 1. MELT butter in large saucepan. Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165ºF). Remove chicken from broth; set aside.
- 2. ADD broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Chop chicken. Add to soup. Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently. Season with salt and pepper.
- 3. SERVE topped with bacon, if desired.
CHICKEN BREAST WITH VELOUTE SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 1 serving
Number Of Ingredients 6
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 SUPREME SOUP RECIPE
Provided by [email protected]
Number Of Ingredients 9
Steps:
- MELT butter in large saucepan. Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165ºF). Remove chicken from broth; set aside. ADD broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Chop chicken. Add to soup. Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently. Season with salt and pepper. SERVE topped with bacon, if desired.
CHICKEN SUPREME
I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.
Provided by MizzNezz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Saute chicken in butter until lightly browned.
- Place chicken in greased 8x8 baking dish.
- In skillet, saute mushrooms until lightly browned; add sour cream and soup.
- Cook and stir for 1 minute, scraping bits from bottom of pan.
- Add garlic salt and paprika.
- Pour mixture over chicken.
- Bake for 30-35 minutes, until juices run clear.
- Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
CHICKEN VELOUTé
Provided by Cynthia LeJeune Nobles
Categories Sauce Milk/Cream Simmer
Yield 2 cups
Number Of Ingredients 6
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.
MUSHROOM VELOUTE (MUSHROOM SOUP)
Despite the fancy name, this soup from James Peterson is suprisingly easy to accomplish. The interesting twist here is pureeing the mushrooms raw and adding them to the soup directly before serving. (You can experiment with different kinds of mushrooms. If you want to use dried mushrooms, Peterson suggests that you soak them in the Madiera or sherry until they have softened.) Enjoy!
Provided by windy_moon
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning.
- When the onion turns translucent (after about 10 minutes), add the flour.
- Stir over medium heat for 5 minutes more to cook out the starchy taste.
- Add the Madiera (or sherry) and broth.
- Whisk the soup to get rid of any lumps, and bring it to a simmer.
- Simmer for 5 minutes.
- Put the mushrooms in a blender and add 1 cup of the hot soup base.
- Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.).
- Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
- Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
- Bring the soup back to a simmer and season it with salt and pepper.
- Ladle it into hot bowls and put a dollop of whipped cream on each serving.
Nutrition Facts : Calories 263.4, Fat 23.2, SaturatedFat 14.2, Cholesterol 76.4, Sodium 443.1, Carbohydrate 7.3, Fiber 0.8, Sugar 1.9, Protein 5.4
CHICKEN SUPREME
Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two
Provided by Esther Clark
Categories Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
- Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
- Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
- Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
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