Easy Skillet Chicken With Veloute Sauce
4 boneless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon ground thyme
3/4 teaspoon salt
1/4 teaspoon ground black pepper
dash garlic powder
1 tablespoon olive oil
2 tablespoons butter
3 tablespoons butter
1 to 2 tablespoons finely chopped shallot or onion
4 tablespoons all-purpose flour
2 cups chicken stock
salt and pepper, to taste
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Put a chicken breast between sheets of plastic wrap and pound to an even 1/2-inch thickness.
In a large skillet, melt 2 tablespoons of butter with the olive oil.
In a plate or shallow bowl, combine the flour, thyme, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and a dash of garlic powder. Stir to blend thoroughly. Dredge the chicken pieces in the flour mixture, coating well, then fry for about 4 to 5 minutes on each side, or until chicken is cooked through.
Chicken should read at least 165° on an instant read thermometer.
Meanwhile, in a saucepan, melt 3 tablespoons of butter. Saute the onion until tender. Stir in the 4 tablespoons of flour and stir until well blended and bubbly. Stir in the chicken stock and cook, stirring, until thickened. Add salt and pepper, to taste. Serve the veloute sauce with the browned chicken pieces.
Number one tip: KNOW HOW TO COOK CHICKEN. Some of us struggled with nerves of undercooking the inside, while burning the outside. Let it cook through a little while, before a skin/ layer form on the chicken with a raw inside. Keep your pan greased and don’t fidget your chicken around too much. And also looks aren’t everything, this recipe isn’t the most appealing to the eye, but it’s tasty (with some amped up seasonings.) Overall it tasted fine. Although the flavor wasn’t very balanced. It was beige meat with a beige sauce. Having a heavy hand while measuring seasoning, can help. But you do you.