Season the chicken with the poultry rub and let sit at room temperature. Fire up your grill and let it preheat.
Start making your veloute sauce.
It's basically making a blond roux with the butter and flour. Gradually whisk in the stock in small increments, kind of like a risotto. Use the best stock you can get because it is the star of this sauce. I had made two quarts on Sunday so I used a little over two cups of that. It's not an exact measurement because you go by the texture of the sauce to know when you've added enough.
After it has simmered lightly for 20 minutes, I add in the chiles and parsley. I break one end of the chiles and pour out the seeds so I'm using mostly only red pepper flake.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1225g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (17%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 577.6mg||178 %|
|Sodium 1020.8mg||35 %|
|Potassium 2748.3mg||72 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.4g|
|Protein 225.3g||322 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1236
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