Chicken breast with velouté sauce and mushrooms

Name: Chicken breast with velouté sauce and mushrooms - Pamela P.
Ingredients: 1; 2 chicken breasts; 4 cloves of garlic; a little chicken broth; 1 small leek sliced into rounds; 1 large carrot; 2; 3 bay leaves; 1 teaspoon thyme; 1 teaspoon peppercorns; 1 teaspoon coriander seeds; sea salt and a little ground pepper; olive oil; about 12 mushrooms; 1 onion sliced julienne; 150 ml dry white wine; 250 ml sour cream.

Meat - Chicken breast with velouté sauce and mushrooms by Pamela P. - Recipia

Chicken Breast with Velouté Sauce and Mushrooms: A Delicacy Easy to Prepare Total preparation time: 1 hour Cooking time: 30 minutes Number of servings: 4 Today I present you a savory and elegant recipe, perfect for a family lunch or a special dinner. The chicken breast with velouté sauce and mushrooms is not just a meal, but a culinary experience that combines the delicate flavors of fresh ingredients with a cooking technique that will impress anyone. This recipe has been passed down through generations, deeply rooted in culinary tradition, and deserves to be tried! Ingredients: - 1-2 chicken breasts (approx. 500 g) - 4 cloves of garlic - 500 ml chicken broth - 1 small leek, sliced - 1 large carrot, diced - 2-3 bay leaves - 1 teaspoon dried thyme - 1 teaspoon peppercorns (black or mixed) - 1 teaspoon coriander seeds - Sea salt and freshly ground pepper, to taste - Olive oil, for cooking - Approximately 12 mushrooms (champignon or other preferred type) - 1 onion, julienned - 150 ml dry white wine - 250 ml cream Step by Step Preparation: 1. Preparing the Chicken Breast: Start by washing the chicken breast well and drying it with a paper towel. Season the meat with sea salt and freshly ground pepper. Add a few peeled and thinly sliced cloves of garlic to intensify the flavor. 2. Preparing the Broth: In a large pot, add the chicken broth, diced carrot, and sliced leek. Crush the thyme, coriander, and peppercorns in a mortar, then add them to the pot. Also, add the bay leaves, then fill with cold water, about two-thirds of the pot. Simmer on low heat for 15 minutes. 3. Boiling the Chicken Breast: Add the chicken breast to the pot and let it boil for 15 minutes or until the meat is firm. Remove the chicken breast from the water and let it rest for 5 minutes. Keep the broth, as you will use it for the sauce. 4. Preparing the Mushrooms: In a separate pan, heat a little olive oil. Add the julienned onion and sauté with a pinch of sea salt, a dash of dried thyme, and two finely chopped cloves of garlic. Sauté until the onion becomes translucent, then add the sliced mushrooms and let them sweat for 5 minutes. 5. Creating the Velouté Sauce: Add the wine to the pan and let it boil until it evaporates almost completely. Then, add 3 ladles of the broth in which the chicken boiled and let it simmer until the sauce reduces by half. Finally, add the cream, stirring well, and let the sauce simmer on low heat until it reaches a creamy consistency. 6. Finalizing the Dish: In another pan, heat a little olive oil and sear the chicken breast on each side until lightly browned. In the last minute, drizzle with melted butter to keep the meat juicy. Remove it from the pan and let it rest on an absorbent towel to remove excess oil. 7. Serving: Slice the chicken breast and place it on a warm plate. Pour the velouté sauce with mushrooms over the meat and serve warm, alongside a fluffy mashed potato. This dish enjoys a perfect combination of textures and flavors, and the puree will deliciously absorb the sauce. Practical Tips and Variations: - Choosing Mushrooms: You can experiment with different types of mushrooms, such as shiitake or portobello, to add a distinct note to the sauce. - Alternative Sides: If you want a healthier side, you can opt for steamed vegetables or a fresh salad with a light dressing. - The Wine: Use a quality white wine, as its flavors blend perfectly with the sauce and chicken. If you prefer, you can replace the wine with lemon juice for a more tangy taste. - Consumption and Calories: A serving of this dish has approximately 350-400 calories, depending on the amount of cream used and the type of side dish. It is a nutritious choice, rich in proteins and vitamins. Frequently Asked Questions: 1. Can I use frozen chicken breast? Yes, but make sure to thaw it completely before cooking for even cooking. 2. Can this sauce be made with turkey meat? Absolutely! Turkey meat will provide a different flavor and is just as delicious. 3. Can I make the sauce a few hours in advance? Yes, you can prepare the sauce a few hours in advance and reheat it before serving. 4. Is this recipe suitable for my diet? If you are monitoring your calorie intake, you can reduce the amount of cream or replace it with a lighter version, such as low-fat cream. I encourage you to try this delicious recipe for chicken breast with velouté sauce and mushrooms! It is an excellent way to bring a touch of refinement to your kitchen, and every bite will be a delight for your taste buds. Enjoy your meal!

Chicken breast with velouté sauce and mushrooms

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