Chicken Veloute Supreme Recipe

Alright, let me take you on a culinary joyride where creamy dreams meet golden-browned reality: this Chicken Velouté Supreme is about to become the star of your dining table, transforming any weekday dinner into a sensational feast. Let’s make tonight unforgettably delicious!

I enjoy preparing meals that combine delectable tastes and healthful aspects, and the Chicken Velouté Suprême presents such a balance. This dish of velvety sauce made from chicken stock, butter, and heavy cream surrounds tender chicken breasts.

Not far from the breast en croûte—a presentation of the dish during both world wars—the chicken in this recipe lacks its tin hat; instead, a hint of white wine and freshly chopped parsley (yarrow in the 18th century) dress this classic French dish. The chicken’s combination of delicate flavors certainly places it in the category of rich and healthful; it also balances mere richness with texture.

Enveloping the chicken itself is a sauce with a duality of essence.

Chicken Veloute Supreme Recipe Ingredients

• Unsalted Butter: Adds richness with healthy fats; enhances flavor.
• All-Purpose Flour: Thickens sauce; adds carbohydrates.
• Chicken Stock: Deepens flavor; rich in protein and nutrients.
• Heavy Cream: Provides creamy texture; adds richness.
• Chicken Breasts: Lean protein; versatile and nutritious.
• Olive Oil: Heart-healthy fats; imparts mild flavor.
• White Wine: Adds acidity; enhances overall sauce complexity.
• Fresh Parsley: Refreshing flavor; source of vitamins and antioxidants.
• Lemon Wedges: Brightens dish; adds tangy citrus flavor.

Chicken Veloute Supreme Recipe Ingredient Quantities

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup white wine (optional)
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

How to Make this Chicken Veloute Supreme Recipe

1. Start by making the velouté sauce. In a medium saucepan, over medium heat, melt the butter. Add the flour and stir with a wooden spoon for about 2 minutes; this will make a roux.

2. Slowly whisk the chicken stock into the mixture, ensuring no lumps form. The thick sauce should take about 5–7 minutes to come together. Turn the heat down to low, and now stir in the heavy cream. Keep the sauce warm while you season it.

3. Sprinkle the chicken breasts with salt and freshly ground black pepper on both sides.

4. In a big frying pan, warm the olive oil over medium-high heat. Toss in the chicken breasts and fry for 6 to 7 minutes on either side, or just until they’ve reached a glorious golden brown color and are fully cooked. Take them out of the frying pan and set them aside.

5. In the same skillet, add the optional white wine. Let it cook for about 2 minutes, and in those 2 minutes, do a little bit of scraping to get all the wonderful browned bits off the bottom of the pan.

6. Place the chicken breasts back into the skillet and pour the velouté sauce over them, making sure they are nicely covered.

7. Lower the heat, cover the skillet, and let the chicken cook in the sauce for another 5 minutes.

8. When the chicken is completely cooked and heated through, take it off the heat.

9. Move the chicken to serving dishes, lavishly applying the velouté sauce to each piece.

10. Top with parsley and serve with wedges of lemon on the side to add even more flavor. Enjoy your Chicken Velouté Supreme hot!

Chicken Veloute Supreme Recipe Equipment Needed

1. Medium saucepan
2. Wooden spoon
3. Whisk
4. Measuring spoons
5. Measuring cups
6. Large frying pan or skillet
7. Tongs
8. Cutting board
9. Chef’s knife
10. Serving dishes

FAQ

• Q: Can I use vegetable stock instead of chicken stock?A: Yes, you can use vegetable stock as a substitute, but it may alter the flavor, making it slightly different from how the dish is traditionally made with chicken stock.
• Q: Is there a non-alcoholic substitute for white wine?A: In place of white wine, you can use either chicken stock or a splash of apple cider vinegar.
• Q: How can I make this dish gluten-free?A: To make the sauce gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Q: Can I use skin-on chicken breasts?A: Yes, you can use chicken breasts with the skin on. Just make sure to cook it longer than you would cook a skinless breast if you want the skin to be crispy. And don’t underliquid the recipe; the chicken itself will produce steam that will help with the browning.
• Q: What can I replace heavy cream with?You can substitute with half-and-half or coconut cream, but it will change the richness and flavor.
• Q: How should I cook the chicken breasts?A: Sear the breasts of chicken in olive oil over medium-high heat until golden brown on both sides and cooked through, about 5-6 minutes per side.
• Q: How do I store leftovers?A: An airtight container in the fridge is a good place for leftover food to hang out because it can last there for up to 3 days. On the stovetop or in the microwave, reheat that food gently.

Chicken Veloute Supreme Recipe Substitutions and Variations

Use ghee or clarified butter in place of unsalted butter for a rich flavor.
Use cornstarch or arrowroot powder instead of all-purpose flour for a gluten-free alternative.
Instead of chicken stock, use vegetable stock or broth to achieve a different flavor profile.
Substitute coconut milk or Greek yogurt for heavy cream in a lighter variation.
Use apple cider vinegar or lemon juice for acidity instead of white wine.

Pro Tips

1. Enhance the Velouté Sauce: Add a bay leaf and a few sprigs of fresh thyme while simmering the chicken stock. Remove them before adding the cream for an extra layer of flavor.