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Recipe Category: Chicken
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Chicken With Chile Veloute Sauce Recipe
Ingredients
Makes 4 Servings
- 4 chicken breasts
- 2 tablespoons chicken seasoning (see chicken seasoning/rub)
- 3 tablespoons butter, unsalted
- 3 tablespoons flour
- 2 cups Chicken stock, chopped
- salt, to taste
- white pepper, to taste
- 1 chopped chili, red or green
- 1 tablespoon parsley, finely diced
- 1 tablespoon butter cold
Method
- Season the chicken with the poultry rub and let sit at room temperature
- Fire up your grill and let it preheat
- Veloute Sauce
- Make a roux with the butter and flour
- Gradually whisk in the stock in small increments
- After it has simmered lightly for 20 minutes, add in the chiles and parsley
- Grill the chicken over direct heat at 400f for 5 minutes
- Flip and cook another 4-5 minutes, or until the breasts hit 160f on an instant read thermometer
- Remove and let rest
- Add the 1 Tbsp of very cold butter to the veloute sauce and stir until slowly melted and emulsified into the sauce
- Slice the chicken in 1/4 slices, fan it out, and spoon some of the sauce across the chicken
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