Chicken Velouté Food

CHICKEN BREAST WITH VELOUTE SAUCE

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 VELOUTé

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.

CHICKEN VELOUTE WITH PEARL ONIONS AND PEAS

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 WELLINGTON WITH MUSHROOM VELOUTE SAUCE

Steps:

• Prep Chicken:.
• In a mixing bowl, combine white wine, basil, oregano and mix well.
• Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
• Prepare the Mushroom Veloute Sauce:.
• In a saucepan, bring the chicken stock to a boil.
• In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
• In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
• Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
• Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
• Chicken Wellington:.
• Divide each Boursin into thirds (so you have 6 portions).
• Remove chicken breasts from the marinade, reserving.
• Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
• Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
• Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
• In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
• Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
• Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.

CHICKEN VELOUTE WITH ASPARAGUS

Steps:

• Put the margarine in a large saucepan over medium heat.
• When the margarine melts, add the asparagus from one can only, discarding the juice.
• Then add the flour, mix with a wooden spoon and cook for 3-4 minutes, stirring frequently.
• Gradually add the hot chicken stock, whisking constantly.
• Season to taste with salt and pepper, bring to a boil and continue to cook uncovered for 10 minutes.
• Remove from the stove and strain the chicken veloute through a sieve.
• Dice the asparagus from the second can, place it in the chicken soup, sprinkle with chopped parsley and serve.