Chicken and Velouté Sauce with Black Garlic and Herb Roasted Mushrooms and Prosciutto

Chicken and Velouté Sauce with Black Garlic and Herb Roasted Mushrooms and Prosciutto

I LOVED this dinner and if you're looking for a more low-key Thanksgiving Dinner, this is the perfect substitute. The best part is that the entire meal can be whipped up as the mushrooms are baking! 

GRADE

Serves: 2

Cost: $$

Skill Level: Easy

Time to Make: 35-40 minutes

INGREDIENTS

Black Garlic And Herb Roasted Mushrooms

2 boneless, skinless chicken breasts

1-2 tablespoons olive oil

VELOUTÉ SAUCE

1 1/2 cups chicken stock

2 tablespoons butter

3 tablespoons flour

Salt and ground white pepper to taste

METHOD

Prepare Ingredients: Prepare the mushrooms according to the recipe instructions. Pat the chicken dry and season with salt and pepper. Microwave the chicken stock for 2-3 minutes until hot.

Cook the Chicken: As the mushrooms are cooking, prepare the chicken. Heat the olive oil in an oven proof skillet until very hot. Ad the chicken breasts and cook without moving for 6-7 minutes until they're well-seared. Flip and transfer to the oven for an additional 7-10 minutes or until the thickest part of the breast reaches 165ºF.

Prepare the Velouté Sauce: Once the chicken is in the oven, prepare the sauce. Heat the butter in a sauce pan until melted, but not browned. Stir in the flour and use a wooden spoon to cook until toasty and lightly browned. It should have a nice, nutty aroma. Add 1/3 of the warm stock and use a whisk to incorporate. Continue adding the stock in 1/3 increments, whisking after each addition, until all the stock as been added. Reduce the heat to low and continue whisking until the sauce is smooth and thickened, about 3-4 minutes more. Taste and season with salt and a touch of white pepper. Strain the sauce through a fine mesh sieve if desired.

Before Serving: Slice the chicken breasts on an angle into thirds.

To Serve: Divide the mushrooms between plates and arrange a sliced chicken breast on top. Spoon the velouté sauce on top of the chicken. Enjoy!


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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!