Braise Chicken w/mushroom sauce
Ingredients:
2 chicken breasts (cut in to 3 pieces or 2 depening on the size)
Ingredients for Veloute sauce
2 1/2 qt of white stock (chicken stock)
4 fl oz of butter
4 oz white mirepoix (onion and celary. small pieces.)
4 oz of flour
In a sachet or cheese cloth tied:
1/2 tsp of peppercorns
1 bay leaf
1/2 tsp dried thyme
3-4 parsley stems
Mushroom sauce
2 qt of chicken veloute
1 case of muchroom
1 pt of heavy cream
salt and pepper
2 oz of butter
1 tsp of lemon juice
Life can be busy sometimes. This recipce is a really cool one. It seems like a lot, but it is all from scratch. First we make the Velote sauces. With a pot, cook the white mirepoix (onion and clerely, cut in small dice) with the butter . Sweat them until tender but don't brown them. Add the flour, mix until it is incorporated with the butter. Cook until it looks like oatmeal. Add the chicken stock in and mix well. Add in the sachet or cheesecloth with the ingredients in it. Simmer on stove for about 45 mins. Once done drain through a china cap, or something like it, in a bowl. Sauce will look creamy.
Veloute is a mother sauce that can be use to make other sauce, so you will have extra.
To make the mushroom sauce, cut the mushrooms and cook them in a pan on medium heat. Once cook add the Veloute sauce in. Stir, and then add the cram and butter and lemon juice. Simmer for about 10 minutes. Sear the chicken in the pan, season with salt and pepper. Don't cook the chicken, just brown the outside. Put the chicken in the sauce and put it in the oven at 375 degrees for about 20 to 25 minutes, or until the chicken is fully cooked at 165 degrees. Serve on top of rice or pasta. Enjoy.
Recommendation: I sauted the muchroom in the jus that is left by the chicken after I have seared it and cooked the sauce in the same pan.
Pictures to come.
