Chicken Veloute

Course : Chicken
Serves: 2
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1 1/2 cups unsalted chicken broth
2 tablespoons cream of rice
1 teaspoon sweet butter
1 dash ground thyme
1 cup diced -- unsalted cooked chicken
1 teaspoon salt free toast -- rice or noodles

Preparation / Directions:

Bring chicken broth to a boil. Sprinkle in cream of rice and cook, stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Stir in butter and thyme. If desired, beat with an electric or hand beater or whir in a blender until smooth. Add chicken and heat, stirring now and then. Serve on toast. Makes 2 to 3 servings *Sauce will continue to thicken as it heats. However, for a thicker sauce use 3 tablespoons cream of rice. CREAMED FISH Substitute milk for chicken broth, omit thyme and add 1 cup cooked flaked white fish (halibut, haddock, cod or flounder) in place of chicken. If desired, add 1/4 teaspoon dill weed. SCALLOPED CHICKEN OR FISH Spoon chicken or fish mixture into 2 or 3 individual, lightly oiled baking dishes or ramekins or a 2 cup baking dish. Combine 1/4 cup unsalted bread crumbs with 2 teaspoons melted sweet butter and a little paprika. Sprinkle over chicken or fish. Bake in a preheated 375 degree oven until hot and bubbling, about 25 minutes.


Nutritional Information:

trace Calories (kcal); trace Total Fat; (18% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

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