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Chicken veloute recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate any dish with the luxurious simplicity of chicken veloute—a creamy sauce made with chicken stock and butter that adds elegance to every meal.
Ingredients:
  • 4 chicken breast fillets
  • 4 large eschalots or small pickling onions, halved
  • 2 carrots, thickly sliced diagonally
  • 60g butter
  • 40g (1/4 cup) plain flour
  • 20.00 ml Chicken-style Stock Powder
  • 625ml water
  • 21.00 gm lemon juice
  • 80ml (1/3 cup) light thickened cream for cooking
  • 150g green beans, trimmed, halved
  • Chopped fresh continental parsley to serve
  • Steamed baby potatoes to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Brown chicken for about 5 minutes on each side. Transfer to a plate.
  • Sauté eschalot and carrot in a pan for 5 minutes until eschalot softens. Stir in garlic and cook for 1 minute until fragrant. Transfer mixture to a bowl.
  • Lower the heat to medium. Mix stock powder into boiling water, stirring until completely combined. Melt 40g of butter in a pan. Add flour and cook, stirring for 2 minutes. Slowly incorporate the stock mixture into the pan, stirring constantly until the sauce is smooth and slightly thickened.
  • Add the eschalot mixture back to the sauce along with the chicken. Simmer for 10 minutes until the vegetables are tender and the chicken is fully cooked. Then, transfer the chicken to a cutting board.
  • Combine the remaining butter, lemon juice, cream, and beans into the sauce, then season to taste. Let it simmer for 3-4 minutes until the beans are tender. Slice the chicken into thick pieces, add back to the pan, sprinkle with parsley, and serve with potatoes.

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