Classic Velouté Sauce with Pan-Seared Chicken

"A simple and educational recipe focusing on Velouté sauce, one of the 5 mother sauces, designed for students learning classic French sauces. The recipe should include clear steps to make Velouté sauce from scratch using basic ingredients like white stock, butter, and flour, and suggest a simple dish to accompany the sauce for practice."

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6/4/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Learn to make smooth velouté sauce from scratch paired with simple pan-seared chicken for a perfect French culinary practice.

french sauce classic learning chicken basic

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Name: Classic Velouté Sauce with Pan-Seared Chicken
Yield: 2
Ingredients: 3 cups white stock (chicken or fish); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; Salt, to taste; White pepper, to taste; 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; Fresh parsley for garnish (optional)

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