Chicken Veloute

Ingredients

• 1 tbsp Massel Chicken-Style Stock Powder
• 1 tbsp extra virgin olive oil
• 4 chicken breast fillets
• 4 large eschalots or small pickling onions, halved
• 2 carrots, thickly sliced diagonally
• 2 garlic cloves, crushed
• 2 1/2 cups (625ml) boiling water
• 60g butter
• 40g (1/4 cup) plain flour
• 1 tbsp lemon juice
• 80ml (1/3 cup) light thickened cream for cooking
• 150g green beans, trimmed, halved
• Chopped fresh continental parsley and steamed halved baby potatoes, to serve

Method

1. Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 minutes each side or until browned. Transfer to a plate.

2. Add eschalot and carrot to pan and cook, stirring occasionally, for 5 minutes or until eschalot starts to soften. Add garlic and cook for 1 minute or until fragrant. Transfer to a bowl.

3. Reduce heat to medium. Add stock powder to boiling water, stirring to combine. Melt 40g butter in pan. Add flour and cook, stirring, for 2 minutes. Gradually stir in stock mixture, stirring constantly, until sauce is smooth and thickens slightly.

4. Return eschalot mixture and chicken to sauce. Cook, uncovered, for 10 minutes or until vegetables are tender and chicken is cooked through. Transfer chicken to a board.

5. Stir remaining butter, lemon juice, cream and beans into sauce. Season. Simmer for 3-4 minutes or until beans are just tender. Slice chicken thickly. Return to pan. Sprinkle with parsley and serve with potatoes.