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Sautéed Chicken With Velouté

Celeste Rogers

Meat

Yield: 4 servings

Description

A pan sauce is made from the fond, or browned bits, left in the bottom of the pan after searing a piece of meat. Aromatics such as shallots, onion and garlic, can be sautéed in the leftover fat, and flour can even be added to make a roux for more thickening power. The pan is then deglazed with a flavorful liquid such as broth or wine and then typically finished with cold butter or cream for shine and richness. Flavoring may then be added, such as mustard, dried or fresh herbs, spices, etc., right before serving. Always taste and adjust the seasoning of the sauce with salt and pepper before serving. Find video instruction for this recipe in Startup Library: Cooking

Gather Ingredients

FOR THE CHICKEN: 2 tablespoons olive oil
4 (6-ounce/170 g) boneless, skinless chicken breast cutlets (can use bone-in, skin-on chicken breasts or even thighs, but they will take longer to reach doneness and definitely require finishing in the oven. To avoid using the oven, use thin chicken cutlets.)
Kosher salt and freshly ground black pepper
FOR THE VELOUTÉ: 2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups (480 ml) chicken broth
2 tablespoons minced fresh flat-leaf parsley, divided
1 teaspoon fresh lemon juice
Sea salt and freshly ground black pepper

Preparations

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January 1, 1970

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January 1, 1970

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.

Author Placeholder

January 1, 1970

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.

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