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Results 1 - 10 of 12 for chicken veloute
Make a roux by cooking ... flour. Add the chicken stock gradually, stirring constantly. Allow ... taste. This is the base for all white sauces.
Pound each chicken piece to 1/4 inch thickness, ... tender. Serve with Veloute Sauce. Makes 2 servings. Veloute ... Remove from heat. Stir in milk.
Dip chicken in flour, sage, thyme and ... add cheese, salt and pepper. Stir constantly. Serve immediately after thickened over chicken and rice.
4. TETRAZZINI
Melt the butter in a ... minutes. Add the chicken broth, continuing to stir as ... cook 2 minutes more. Pour in the cream and heat thoroughly.
Melt butter in a large ... For filling, heat chicken in a separate pan with ... reheated in a 350 degree oven for about 20 minutes before broiling.
Combine 1/2 cup butter and ... 1 hour. Saute chicken in 2 tablespoons butter for ... for 15-18 minutes or until golden. Serve with Veloute sauce.
1. Roast chicken until juice runs clear, let ... hazelnuts, bind with Veloute. Flavor with soy sauce. ... purse. Refrigerate. Deep fry or steam.
Melt butter. Stir in flour, ... minutes. Add the chicken broth. Stir until sauce thickens. ... butter. Mix into Veloute sauce together with chicken and ... or in pastry shells.
Heat pineapple and chicken in Veloute sauce. Sprinkle with toasted coconut. ... thickens. Cook 20 minutes, stirring constantly (about 2 cups sauce).
Heat the butter in 4 ... onions. Add the chicken broth and simmer slowly for ... more broth if needed. The veloute should be velvety in texture.
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