| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Ideal, Home, Cooks |
4 |
servings |
INGREDIENTS
| 4 |
|
120 g chicken breasts |
| 1 |
l |
Good chicken stock |
| 50 |
g |
Butter |
| 50 |
g |
Flour |
| 100 |
g |
Creme fraiche or whipping cream; optional |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Prepare the chicken breasts. Pour the chicken stock in to a shallow pan and
bring to the boil. Add chicken breasts and poach for 10-12 minutes. Remove
the chicken, cover and keep warm. Strain the stock and simmer uncovered
until reduced by half to leave approx 500ml.
Velout.: In a deep sided, heavy based saucepan, melt the butter, add the
flour and beat or whisk to combine. Cook until sandy in texture and pale
straw in colour. Cool slightly then gradually add the hot stock and stir or
whisk to the boil. Simmer 4 or 5 minutes (for best results then pass
through a fine strainer and return to the pan).Add the creme fraiche if
using, season as necessary and reheat the sauce.
Serve the chicken coated with the sauce and garnished with vegetables eg
glazed baby carrots and glazed baby onions. Serve with rice.
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