Best Chicken Velouté Recipes

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CHICKEN BREAST WITH VELOUTE SAUCE



Chicken Breast with Veloute Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 6

1 chicken breast, skin on (chef can remove if desired)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cups chicken stock
1 ounce clarified butter
1 ounce all-purpose flour

Steps:

  • Sprinkle the chicken with salt and pepper. Heat a large stainless steel skillet over medium-high heat. Add the oil and sear the chicken for 5 minutes. Turn the chicken over, reduce the heat to medium and cook until done, about 5 more minutes. Remove the chicken from the pan and let stand 5 minutes.
  • In the pan that was used to cook the chicken, deglaze with the chicken stock and bring to a simmer. Then lower the heat so that the stock just stays hot.
  • Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated, giving you a pale yellow paste called a roux. Heat the roux for another few minutes or so, until it has turned a light blonde color. This helps cook off the raw flour flavor. But since this is a white sauce, you don't want to let the roux get too dark.
  • Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps. Simmer until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan, about 30 minutes. Use a ladle to skim off any impurities that rise to the surface.

CHICKEN VELOUTE WITH ASPARAGUS



Chicken Veloute with Asparagus image

Great asparagus soup to serve as a starter for a beef dinner, easy to make and it presents itself well.

Provided by Scandigirl

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 (12 ounce) cans asparagus
5 tablespoons margarine
5 tablespoons flour
6 cups chicken stock
salt and pepper
1 tablespoon parsley, chopped

Steps:

  • Put the margarine in a large saucepan over medium heat.
  • When the margarine melts, add the asparagus from one can only, discarding the juice.
  • Then add the flour, mix with a wooden spoon and cook for 3-4 minutes, stirring frequently.
  • Gradually add the hot chicken stock, whisking constantly.
  • Season to taste with salt and pepper, bring to a boil and continue to cook uncovered for 10 minutes.
  • Remove from the stove and strain the chicken veloute through a sieve.
  • Dice the asparagus from the second can, place it in the chicken soup, sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 329.9, Fat 19, SaturatedFat 3.8, Cholesterol 10.8, Sodium 705.7, Carbohydrate 27.4, Fiber 3.7, Sugar 8, Protein 14.4

CHICKEN VELOUTé



Chicken Velouté image

Provided by Cynthia LeJeune Nobles

Categories     Sauce     Milk/Cream     Simmer

Yield 2 cups

Number Of Ingredients 6

1 cup chicken stock
2 tablespoons pan drippings (from frying chicken )
2 tablespoons flour
1 cup heavy cream
1/2 teaspoon chicken base
1/4 teaspoon black pepper

Steps:

  • Pour stock into a saucepan, cover, and bring to a simmer. Heat pan drippings in the same skillet used to fry the chicken. Add flour to drippings and blend. Cook over medium heat, stirring constantly, for 1 to 2 minutes. Add stock to skillet; cook and stir until mixture thickens. Stir in cream, chicken base, and pepper. Simmer until desired consistency is reached. Strain into a serving bowl.

CHICKEN VELOUTE SUPREME SOUP



Chicken Veloute Supreme Soup image

I hosted a houseparty.com party for Philadelphia Cooking Cremes and it came with recipes. My daughter loves all soup so I decided to give this one a try. Wow! It really was delish and the cream sauces are flavored perfectly!! If you want a nice tasty soup you should definitely try this one!! This is a Todd English Recipe and the...

Provided by Deneece Gursky

Categories     Cream Soups

Time 40m

Number Of Ingredients 9

2 t butter
4 cups fresh mushrooms, sliced
1/2 cup flour
2-14.5 oz cans chicken broth
1/2 pound boneless skinless chicken breasts
2 t fresh rosemary, chopped
1 tub philadelphia savory garlic cooking cream
salt and pepper to taste
3 slices bacon, cooked and crumbled (optional)

Steps:

  • 1. MELT butter in large saucepan. Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165ºF). Remove chicken from broth; set aside.
  • 2. ADD broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Chop chicken. Add to soup. Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently. Season with salt and pepper.
  • 3. SERVE topped with bacon, if desired.

CHICKEN VELOUTE WITH PEARL ONIONS AND PEAS



Chicken Veloute with Pearl Onions and Peas image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 3 cups

Number Of Ingredients 8

2 cups apple cider vinegar
1/3 cup sugar
6 cups chicken stock
3 ounces foie gras
2 cups pearl onions, blanched and peeled
1 cup frozen sweet peas
Freshly ground black pepper
1/2 cup chopped flat leaf parsley

Steps:

  • Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.

CHICKEN VELOUTE SUPREME SOUP



Chicken Veloute Supreme Soup image

Provided by My Food and Family

Categories     Home

Time 40m

Number Of Ingredients 9

2 Tbsp butter
4 cups mushrooms sliced
Flour
2 cans chicken broth
1/2 lb chicken breast
1 tub Philadelphia Savory Garlic Cooking Creme
2 Tbsp chives
Salt and pepper to taste
3 slices bacon, cooked, crumbled

Steps:

  • Melt butter in a large saucepan. Add mushrooms and cook and stir for 5 to 6 min. Stir in flour and cook on low heat for 15 min stirring frequently.
  • Meanwhile, heat broth in a medium saucepan on medium heat. Add chicken and cook 6 to 7 min. Remove and set aside.
  • Add broth gradually to mushrooms stirring consistently. Cook on medium heat 5 min. Chop chicken add to soup. Stir in cooking creme and chives. Cook 2 to 3 min stirring frequently. Season with salt and pepper. Top with bacon.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN VELOUTE SUPREME SOUP RECIPE



Chicken Veloute Supreme Soup Recipe image

Provided by [email protected]

Number Of Ingredients 9

2 Tbsp. butter
4 cups fresh mushrooms, sliced
1/2 cup flour
2 cans (14.5 oz. each) chicken broth
1/2 lb. boneless skinless chicken breasts
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 Tbsp. fresh rosemary, chopped
Salt and pepper to taste
3 slices bacon, cooked, crumbled (optional)

Steps:

  • MELT butter in large saucepan. Add mushrooms; cook and stir 5 to 6 min. or until tender. Stir in flour; cook on low heat 15 min., stirring frequently. Meanwhile, heat broth in medium saucepan on medium heat. Add chicken; cook 6 to 7 min. or until done (165ºF). Remove chicken from broth; set aside. ADD broth gradually to mushrooms, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Chop chicken. Add to soup. Stir in cooking creme and rosemary; cook 2 to 3 min. or until heated through, stirring frequently. Season with salt and pepper. SERVE topped with bacon, if desired.

CHICKEN AND SPINACH VELOUTE



Chicken and Spinach Veloute image

Make and share this Chicken and Spinach Veloute recipe from Food.com.

Provided by Kasha

Categories     Low Protein

Yield 1 serving(s)

Number Of Ingredients 5

4 cups chicken stock
6 tablespoons instant cream of wheat
6 ounces spinach, cut coarsely
1/3 cup heavy cream
salt and pepper

Steps:

  • Bring the stock to a boil.
  • Add cream of wheat, mix well and bring to a boil.
  • Add spinach to soup stock and boil for 5 minutes.
  • Stir in the cream and serve immediately.

Nutrition Facts : Calories 910.8, Fat 42.5, SaturatedFat 21.6, Cholesterol 137.4, Sodium 1547.9, Carbohydrate 94.4, Fiber 6, Sugar 16.2, Protein 38

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