Imagine a dish that transforms ordinary chicken into a culinary masterpiece that will transport your taste buds straight to the heart of France! This Supremes de Volaille Velouté is not just a meal, it's a luxurious experience that combines the delicate tenderness of perfectly seared chicken with a velvety, rich sauce that will make you feel like a professional chef in your own kitchen. Get ready to impress your dinner guests and elevate your cooking skills with this classic French recipe that's surprisingly simple to prepare!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken supremes
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon flour
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing all your ingredients. Make sure the chicken supremes are thawed if they were frozen, and pat them dry with paper towels. This will help achieve a nice sear on the chicken.
- Season the chicken supremes generously with salt and pepper on both sides. This will enhance the flavor of the chicken as it cooks.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Allow the butter to foam and then become slightly golden, but be careful not to let it burn.
- Once the butter is hot, carefully add the chicken supremes to the skillet. Sear them for about 5-6 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, remove the supremes from the skillet and set them aside on a plate to rest. Cover them loosely with aluminum foil to keep them warm.
- In the same skillet, reduce the heat to low and add 1 tablespoon of flour to the remaining butter and juices in the pan. Stir continuously for about 1-2 minutes to create a roux, which will help thicken the sauce.
- Gradually whisk in 1 cup of chicken stock, ensuring there are no lumps. Increase the heat to medium and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
- Once the stock has thickened, reduce the heat to low and stir in 1 cup of heavy cream. Continue to stir gently until the sauce is well combined and heated through. Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Return the chicken supremes to the skillet, spooning some of the velouté sauce over them. Allow them to warm through in the sauce for a couple of minutes.
- To serve, place a chicken supreme on each plate and generously ladle the velouté sauce over the top. Garnish with fresh herbs if desired, and serve immediately.
Tips
- Always pat your chicken dry before cooking to ensure a beautiful golden-brown sear.
- Use a meat thermometer to check that the chicken reaches 165°F (75°C) for perfect doneness.
- When making the roux, stir continuously to prevent burning and create a smooth base for your sauce.
- Add cream to the sauce gradually and on low heat to prevent curdling.
- Let the chicken rest for a few minutes after cooking to retain its juiciness.
- Fresh herbs like parsley or chives can add a beautiful finishing touch to your dish.
- Use high-quality, fresh cream for the most luxurious velouté sauce.
- If the sauce is too thick, thin it out with a little extra chicken stock.
Nutrition Facts
Calories: 522kcal
Carbohydrates: 2g
Protein: 42g
Fat: 38g
Saturated Fat: 21g
Cholesterol: 240mg
