Supremes de volaille velout‚

Yield: 4 servings

Measure Ingredient
4 \N 120 g chicken breasts
1 litre Good chicken stock
50 grams Butter
50 grams Flour
100 grams Creme fraiche or whipping cream; optional
\N \N Salt and freshly ground pepper

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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Carlton Food Network

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