Veloute sauce is the mother sauce for all gravies and pan sauces. This sauce is thickened with a blonde roux where the flour is cooked longer than the bechamel obtaining a darker yellow color and the liquid is stock, usually chicken, veal or fish.
The sauce we are making is a variation of the veloute because we are adding the wine, the original sauce has stock only as your liquid.
Menu for tonight
Pan seared chicken breast with White Wine pan sauce
Broccoli Gratin
Parsley parmesan couscous
Pan Seared Chicken Breast with White Wine Pan sauce
Chicken Prep:
5 chicken breasts skin on bones removed
2 teaspoons of Kosher salt
4 tablespoons of canola oil
3 tablespoons of butter
3 fresh thyme sprigs
Sauce:
1/2 stick of butter or 4 tablespoons
1/4 cup of AP Flour
1 cup of chicken stock
1 cup of white dry wine (chardonney)
Chopped fresh parsley 1/2 cup
Preparation:
Preheat your oven at 350
Leave your chicken breasts at room temperature for 45 min to 1hr, then season the chicken breast with kosher salt.
Heat skillet dry with no oil for about 5 min on med-high to high. Add your oil and place your chicken breast skin side down. (Make sure you hear the pan searing otherwise wait until it gets hotter this way you will achieve a better sear on your meat) Sear the chicken breast for about 6-7 minutes or until the skin is nicely browned and looks crispy. Don't overcrowd your pan otherwise you will create steam around the chicken, and we won't get proper browning, we need this heat to be as dry as possible. Turn your chicken breast over and cook for about 5-6 minutes. Add butter, thyme sprigs and place pan in oven. If your handle is not ovenproof wrap with foil to protect it from heat. Cook for 10-12 minutes until cooked thru but not dry. Let it rest before carving. Cut on a bias or on an angle against the grain.
Remove chicken from skillet heat it up and deglaze the pan with the wine. Scrape bits with a wooden spoon and simmer for about 5-6 min. Save wine this will be used for our sauce.
Sauce:
In a sauce pan add butter and let it melt, add your flour and mix well, cook for about 8-10 min until the mixture looks deep yellow. Turn heat down a bit, add stock, slowly and whisk quickly until incorporated. Add white wine and whisk, let the sauce simmer for about 10 minutes until it coats the back of the spoon (nappe).
Add sauce to chicken and garnish with chopped parsley
Broccoli Gratin
Ingredients:
6 cups of water
3 tablespoons of salt
2 tablespoons of canola oil
3 cups of broccoli stems removed
1 cup of panko bread crumbs
1/2 cup parmigiano Reggiano
Ice bath bowl of water and ice
Preparation:
Preheat oven broiler on low
Boil the water with the oil and the salt. Cook broccoli for 5 minutes until they are bright green, shock them in the ice bath this will stop residual heat to continue to cook broccoli and will retain its bright green color. In a oven safe earthenware add broccoli and toss with panko bread crumbs, add parmesano reggino and drizzle with olive oil. Broil for about 8 minutes until turns golden brown.
Couscous:
Short cut. Buy the Couscous with Parmesan from the Near East Brand. Follow box instructions
From Scratch
1 cup of couscous
1/2 cups of water or chicken stock
1/2 cup of parmesan cheese
1/4 cup of parsley
1 teapoon of salt
1 tablespoon of butter
Preparation:
Boil the water with salt once it boils add couscous, parmesan and stir. Cover and turn off the heat for 5 min. Garnish with chopped parsley.
Have a delicious day!
The sauce we are making is a variation of the veloute because we are adding the wine, the original sauce has stock only as your liquid.
Menu for tonight
Pan seared chicken breast with White Wine pan sauce
Broccoli Gratin
Parsley parmesan couscous
Pan Seared Chicken Breast with White Wine Pan sauce
Chicken Prep:
5 chicken breasts skin on bones removed
2 teaspoons of Kosher salt
4 tablespoons of canola oil
3 tablespoons of butter
3 fresh thyme sprigs
Sauce:
1/2 stick of butter or 4 tablespoons
1/4 cup of AP Flour
1 cup of chicken stock
1 cup of white dry wine (chardonney)
Chopped fresh parsley 1/2 cup
Preparation:
Preheat your oven at 350
Leave your chicken breasts at room temperature for 45 min to 1hr, then season the chicken breast with kosher salt.
Heat skillet dry with no oil for about 5 min on med-high to high. Add your oil and place your chicken breast skin side down. (Make sure you hear the pan searing otherwise wait until it gets hotter this way you will achieve a better sear on your meat) Sear the chicken breast for about 6-7 minutes or until the skin is nicely browned and looks crispy. Don't overcrowd your pan otherwise you will create steam around the chicken, and we won't get proper browning, we need this heat to be as dry as possible. Turn your chicken breast over and cook for about 5-6 minutes. Add butter, thyme sprigs and place pan in oven. If your handle is not ovenproof wrap with foil to protect it from heat. Cook for 10-12 minutes until cooked thru but not dry. Let it rest before carving. Cut on a bias or on an angle against the grain.
Remove chicken from skillet heat it up and deglaze the pan with the wine. Scrape bits with a wooden spoon and simmer for about 5-6 min. Save wine this will be used for our sauce.
Sauce:
In a sauce pan add butter and let it melt, add your flour and mix well, cook for about 8-10 min until the mixture looks deep yellow. Turn heat down a bit, add stock, slowly and whisk quickly until incorporated. Add white wine and whisk, let the sauce simmer for about 10 minutes until it coats the back of the spoon (nappe).
Ingredients:
6 cups of water
3 tablespoons of salt
2 tablespoons of canola oil
3 cups of broccoli stems removed
1 cup of panko bread crumbs
1/2 cup parmigiano Reggiano
Ice bath bowl of water and ice
Preparation:
Preheat oven broiler on low
Boil the water with the oil and the salt. Cook broccoli for 5 minutes until they are bright green, shock them in the ice bath this will stop residual heat to continue to cook broccoli and will retain its bright green color. In a oven safe earthenware add broccoli and toss with panko bread crumbs, add parmesano reggino and drizzle with olive oil. Broil for about 8 minutes until turns golden brown.
Couscous:
Short cut. Buy the Couscous with Parmesan from the Near East Brand. Follow box instructions
From Scratch
1 cup of couscous
1/2 cups of water or chicken stock
1/2 cup of parmesan cheese
1/4 cup of parsley
1 teapoon of salt
1 tablespoon of butter
Preparation:
Boil the water with salt once it boils add couscous, parmesan and stir. Cover and turn off the heat for 5 min. Garnish with chopped parsley.
Have a delicious day!
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