Chicken with Velouté Sauce

• 1 chicken breast
• 3 cups chicken stock
• 1 tablespoon olive oil
• 25g whole grain flour
• 25g clarified butter
• Salt and ground black pepper

Method

Season the chicken with salt and pepper. Preheat a large stainless steel skillet over medium-high heat. Pour in the oil and sear the chicken for five minutes. Flip the chicken, lower the heat to medium, and continue cooking until fully cooked, approximately an additional five minutes. Take the chicken out of the pan and allow it to rest for five minutes.

In the skillet utilized for cooking the chicken, incorporate the chicken stock to deglaze and allow it to reach a simmer. Subsequently, reduce the heat to maintain the stock at a warm temperature.

In a different heavy-bottomed saucepan, gently melt the clarified butter over medium heat until it becomes frothy, ensuring it does not brown. Gradually add the flour to the melted butter, stirring with a wooden spoon until fully combined, resulting in a pale yellow mixture known as a roux. Continue to heat the roux for a few additional minutes until it reaches a light blonde hue or golden, which helps eliminate the raw flour taste. However, as this is a white sauce, it is important to avoid allowing the roux to darken excessively.

Gradually incorporate the hot chicken stock into the roux using a wire whisk, ensuring to whisk vigorously to eliminate any lumps. Allow the mixture to simmer until the overall volume has decreased by approximately one-third, stirring frequently to prevent the sauce from burning at the bottom of the pan, which should take around 30 minutes. Employ a ladle to remove any impurities that may surface.