Try this Supremes De Volaille Velout? recipe, or contribute your own.
Suggest a better descriptionPrepare the chicken breasts. Pour the chicken stock in to a shallow pan and bring to the boil. Add chicken breasts and poach for 10-12 minutes. Remove the chicken, cover and keep warm. Strain the stock and simmer uncovered until reduced by half to leave approx 500ml. Velout?: In a deep sided, heavy based saucepan, melt the butter, add the flour and beat or whisk to combine. Cook until sandy in texture and pale straw in colour. Cool slightly then gradually add the hot stock and stir or whisk to the boil. Simmer 4 or 5 minutes (for best results then pass through a fine strainer and return to the pan).Add the creme fraiche if using, season as necessary and reheat the sauce. Serve the chicken coated with the sauce and garnished with vegetables eg glazed baby carrots and glazed baby onions. Serve with rice. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 4 servings | ||
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Calories: 135 | ||
Calories from Fat: 92 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 72.3mg | 2 % | |
Potassium 17.6mg | 0 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9.2g | ||
Protein 1.4g | 2 % | |
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: 135
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