Velouté is one of the five basic sauces of classical cuisine. It can be made with any white stock, but the chicken velouté, is made with chicken stock and is the most common. There’s also a veal velouté and a fish velouté.
In a traditional velouté sauce you first make a roux with butter and flour and then slowly whisk in chicken stock and cook until the sauce thickens. I didn’t make the traditional sauce. When I made this meal it was cold and raining, I felt tired and lazy, and so I cheated and made a fairly quick, light one pot meal.
- 4 Chicken Breasts cut into strips
- 2 cups chicken stock
- 1 medium sized onion thinly sliced
- 2-3 cloves garlic chopped
- 1 tablespoon oil (I used coconut oil)
- 1 tablespoon flour
- Bouquet garni ( 2 rosemary sprigs, 3 thyme sprigs, 3-4 sage leaves)
- 2 tablespoons (all together) chopped rosemary, thyme and sage
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 cups cooked cannellini beans (can use canned)
1. Season chicken strips with salt and pepper
2. Into a large Ziploc bag add flour and chicken strips. Shake to coat chicken strips with flour.
3. Heat oil on medium high heat in the dutch oven , chef’s pan or a deep skillet
4. Add chicken strips and sauté quickly till chicken turn white. Remove the chicken strips to a warm plate
5. Add onions to the pan and sauté until they just start to color. Add garlic and sautee for another minute or two, until garlic is fragrant.
6. Add chicken back to the pan, add chicken stock and herbs, cover the pan with a lid. Reduce heat to medium low and simmer for 20 minutes. Taste the sauce and adjust salt and pepper.
7. Add cooked beans and simmer 10 more minutes. Add chopped fresh herbs and serve.
*You can also add ¼ cup of dry wine together with the stock, lemon juice and any other flavorings.