- 1. STUFFED CHICKEN BREAST WITH VELOUTE SAUCE
- Pound each chicken piece to 1/4 inch ... and tender. Serve with Veloute Sauce. Makes 2 servings. ... from heat. Stir in milk.
Ingredients: 13 (celery .. croutons .. crumbs .. flour .. milk .. onion ...)
|
- 2. SKILLET ROASTED CHICKEN WITH VELOUTE SAUCE
- Dip chicken in flour, sage, thyme ... thickened over chicken and rice.
Ingredients: 10 (breasts .. broth .. cheese .. each .. flour .. half ...)
|
- 3. VELOUTE SAUCE (WHITE SAUCE BASE)
- Make a roux by ... and flour. Add the chicken stock gradually, stirring constantly. ... base for all white sauces.
Ingredients: 4 (flour .. salty ...)
|
- 4. PAN GRAVY
- Add Veloute sauce, 1 cup cream, salt and pepper. Thin with stock over heat, stir. Strain.
Ingredients: 8 (cream .. flour .. salt .. sauce ...)
|
- 5. CHICKEN A LA KING
- Melt butter. Stir in ... 2 minutes. Add the chicken broth. Stir until sauce ... in butter. Mix into Veloute sauce together with chicken ... rice or in pastry shells.
Ingredients: 13 (broth .. cream .. flour .. mushrooms .. salt .. sauce ...)
|
- 6. CHICKEN BREAST WELLINGTON
- Combine 1/2 cup butter ... chill 1 hour. Saute chicken in 2 tablespoons butter ... until golden. Serve with Veloute sauce.
Ingredients: 19 (broth .. cheese .. egg .. flour .. mushrooms .. salt ...)
|
- 7. CHICKEN CREPES AU GRATIN
- Melt butter in a ... boil. For filling, heat chicken in a separate pan ... about 20 minutes before broiling.
Ingredients: 10 (cream .. enrichment .. flour .. necessary .. yolks ...)
|
- 8. HAWAIIAN CHICKEN (OR TURKEY)
- Heat pineapple and chicken in Veloute sauce. Sprinkle with toasted ... constantly (about 2 cups sauce).
Ingredients: 4 (sauce ...)
|
- 9. ROASTED CHICKEN DUMPLINGS WITH SHITAKE MUSHROOMS
- 1. Roast chicken until juice runs clear, ... in hazelnuts, bind with Veloute. Flavor with soy ... Refrigerate. Deep fry or steam.
Ingredients: 12 (carrot .. garlic .. hazelnuts .. root .. sauce ...)
|
- 10. GARLIC VELOUTE WITH CROUTONS AND PROSCIUTTO
- Heat the butter in ... the onions. Add the chicken broth and simmer slowly ... broth if needed. The veloute should be velvety in texture.
Ingredients: 14 (broth .. cream .. nutmeg .. only .. prosciutto ...)
|
