Pan-Seared Chicken with Mushroom Velouté and Herb Rice Pilaf
25min
45min
4
585
Chef's Note
This recipe demonstrates the velouté mother sauce technique discussed in the post—chicken stock-based roux that becomes the foundation for countless variations. By adding mushrooms and cream, you've created a 'small sauce' (sauce suprême) from the mother sauce base. Make extra velouté on Sunday and transform it throughout the week: add tarragon for chicken, capers for fish, or mustard for pork.
Tags
Ingredients
4 6-oz pieces boneless, skinless chicken breasts
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2.5 cups chicken stock, warmed
8 ounces cremini mushrooms, sliced
1 large shallot, minced
3 sprigs fresh thyme
0.25 cup heavy cream
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1.5 cups long-grain white rice
2.25 cups chicken stock for rice
1 whole bay leaf
Instructions
- 1
Season chicken breasts generously with 1 teaspoon salt and ½ teaspoon black pepper on both sides. Let rest at room temperature for 15 minutes.
- 2
Start the rice pilaf: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add rice and toast for 2 minutes, stirring frequently. Add 2.25 cups chicken stock and bay leaf, bring to a boil, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered.
- 3
While rice cooks, heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- 4
In the same skillet, reduce heat to medium and add 1 tablespoon butter. Sauté mushrooms for 5-6 minutes until golden and their liquid has evaporated. Add shallot and cook 2 minutes more. Remove mushroom mixture to a bowl.
- 5
Make the velouté base: In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, stirring constantly, for 2-3 minutes until the roux is pale blonde and smells nutty (this is your velouté foundation).
- 6
Gradually whisk in the warmed chicken stock in three additions, whisking thoroughly after each addition until completely smooth before adding more. This prevents lumps and ensures a silky sauce.
- 7
Add thyme sprigs and remaining ½ teaspoon salt and ½ teaspoon pepper. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the floury taste disappears.
- 8
Return mushrooms and shallots to the sauce. Stir in heavy cream and any accumulated chicken juices from the resting plate. Simmer 2-3 minutes to marry flavors.
- 9
Remove thyme sprigs and stir in lemon juice. Taste and adjust seasoning. The sauce should be velvety and rich.
- 10
Fluff rice with a fork, remove bay leaf, and stir in chopped parsley. Divide rice among four plates, top with sliced chicken breast, and generously spoon mushroom velouté over the top. Garnish with additional parsley if desired.
Nutrition Information (per serving)
585
48g
52g
18g
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