Sauté Comfort Food!
Velouté sauce is basically a gravy that is made with light color stock. The most common are made with chicken stock or fish stock. Velouté is always thicken with a Blonde Roux. The only exception is when Velouté is used to make a Suprême Sauce, then a White Roux is used to thicken the stock.
In classic French cooking, Mother Sauces like Velouté are always made ahead of time. The Mother Sauces are then turned into Secondary Sauces as needed. In a busy fine dining restaurant, this style of food preparation works well, but in a home kitchen or a small café style restaurant, preparing so much food ahead of time may not be practical.
Italian cuisine requires far more sauces that are made to order than classic French cuisine. Italian sauté style cooking usually requires making the sauce in the same pan as the featured protein, so by far, traditional Italian cuisine is the best resource for learning advanced sauté cooking techniques.
Sauté chefs often make a Velouté Sauce to order by dredging the meat in flour, before sautéing. The flour coating is cooked to a golden color, then stock (or fortified broth) is added to the pan. The liquid combines with the fat (oil or butter) and golden flour coating, just like how Blonde Roux combines with stock to make Velouté. The thin Velouté Sauce and protein item in the sauté pan is then simmered and reduced till the sauce can coat a spoon. By then, the protein item will be perfectly cooked and the entrée is complete.
Sautéed Chicken Breast Filets en Chicken Velouté Sauce is a basic recipe. Basically this item is just Pan Fried Chicken & Gravy that is made to order. This simple entrée does provide comfort, but modern comfort food is usually jazzed up a little bit. Adding a couple of familiar items, like Shiitake Mushrooms and Sun Dried Tomato to the Velouté Sauce will increase the appeal.
I actually used to occasionally run Chicken Breast Filets Sauté en Shiitake Sun Dried Tomato Velouté as a special du jour at a small French café on days when business was a bit slow. This item sold well on chilly days when customers sought comfortable food that offered some pizazz. A sauté food item like this is also nice for home cooks that have limited time in the kitchen.
Chicken Breast Filets Sauté en Shiitake Sun Dried Tomato Velouté:
This recipe yields 1 entrée.
Step 1: Place 4 sun dried tomato halves in a container.
Add 2 cups of hot water.
Soak till the sun dried tomatoes soften. (About 30 minutes.)
Cut the sun dried tomato halves into bite size pieces and set them aside.
Step 2: Cook 1 or 2 portions of a brown rice ahead of time and keep it warm. (Rice is the classic choice for Chicken Velouté.)
Step 3: Select a 6 to 8 ounce chicken breast filet.
Butterfly cut the chicken breast into 2 thin filets that weigh 3 to 4 ounces apiece.
Lightly season the chicken with sea salt and black pepper.
Dredge the chicken filets in flour.
Step 4: Heat a sauté pan over medium heat.
Add 1 1/2 tablespoons of blended olive oil.
Add the flour coated chicken filets.
Sauté till the flour is a light golden color on both sides.
Step 5: Add 1/2 teaspoon of minced garlic.
Add 1/2 teaspoon of minced shallot.
Add 1/3 cup of thick sliced shiitake mushrooms.
Add the reserved sun dried tomato pieces.
Sauté and toss the ingredients together till the mushrooms start to cook.
Step 6: Add 1/4 cup of dry white wine.
Add 2 cups of chicken stock.
Add 1 pinch of thyme.
Add 1 pinch of oregano.
Add 1 pinch of basil.
Add 1 pinch of sea salt and black pepper.
Bring the liquid to a gentle boil.
Step 7: Reduce the temperature to low heat.
Gently simmer and reduce till the sauce is medium thin consistency that can coat a spoon.
*Flip the chicken filets in the sauce occasionally, so they cook evenly.
Step 8: Remove the pan from the heat.
Use a custard cup mold to place 1 portion rice on the back half of a plate.
Place the two chicken filets on the front half of the plate, so they lean against the rice.
Spoon the Shiitake Sun Dried Tomato Velouté Sauce over the chicken and onto the plate.
No garnish is necessary!
Viola! A fancy sauté style chicken velouté & rice entrée!