VELVETY SAUCE RECIPES

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VELVET SAUCE RECIPE - FOOD.COM



Velvet Sauce Recipe - Food.com image

This sauce goes great on just about any vegetable. You can also you it to pour over old buttermilk biscuits for a quick lunch or snack.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 1/2 cups

Number Of Ingredients 5

2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/3 cup heavy cream
salt and pepper

Steps:

  • Melt butter in saucepan.
  • Blend in flour but do NOT brown.
  • Stir in broth and heavy cream.
  • Cook quickly until sauce bubbles and thickens.
  • Add salt and pepper to taste.
  • Serve!

Nutrition Facts : Calories 400.5, FatContent 36, SaturatedFatContent 22.2, CholesterolContent 113.1, SodiumContent 638.2, CarbohydrateContent 14, FiberContent 0.4, SugarContent 0.6, ProteinContent 6.1

EASY CHICKEN AND VEGETABLES IN VELVETY SAUCE RECIPE | SIDECHEF



Easy Chicken and Vegetables in Velvety Sauce Recipe | SideChef image

Chicken, broccoli, cauliflower, and carrots are a perfect match. The aromatic creamy sauce goes along perfectly with the chicken and soaks into any accompanying pasta or rice. This is an easy weeknight recipe trick to keep up your sleeve. It’s all prepared in one skillet, so less dishes to wash!

Provided by Olga's Flavor Factory

Categories     Weeknight Dinners    Low-Carb    Comfort Food    Quick and Easy    One-Pot    Thanksgiving    Nut-Free    Shellfish-Free    Egg-Free    Soy-Free    Memorial Day    Fall    Winter    Mothers' Day    Father's Day    Mardi Gras    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Sugar-Free    Classic    Tomato-Free

Total Time 2700S

Yield 4

Number Of Ingredients 14

1 pound Boneless, Skinless Chicken Thigh
to taste Salt
to taste Ground Black Pepper
1 tablespoon Oil
1 Onion
1 clove Garlic
2 cup Broccoli Florets
2 cup Cauliflower Florets
2 Carrot
1 1/2 tablespoon All-Purpose Flour
2 cup Chicken Broth
to taste Fresh Parsley
1/2 tablespoon Butter
to taste Pasta

Steps:

  • In large skillet, heat Oil (1 tablespoon) until shimmering. Add the Boneless, Skinless Chicken Thigh (1 pound) with Salt (to taste) and ground Ground Black Pepper (to taste) Cook on medium high until golden, 5 to 7 minutes. Set chicken aside, leaving oil in pan.
  • Reduce heat to medium low and add the chopped Onion (1) and minced Garlic (1 clove), seasoning with Salt (to taste)) and ground Ground Black Pepper (to taste).
  • Cook for 3 minutes until the onions are tender and translucent. As the onions cook, they will exude some liquid. Use it to scrape up all the brown bits from the chicken. It will add a lot of flavor to the sauce.
  • Add the Carrot (2) to the skillet and cook for about 5 minutes, until carrots start to soften.
  • Add the All-Purpose Flour (1 1/2 tablespoon) to the skillet and mix it into the vegetables until all the flour is absorbed. If your skillet is very dry, add Butter (1/2 tablespoon) just enough for all the flour to be absorbed.
  • Gradually pour in the Chicken Broth (2 cup), whisking to combine so that lumps don't form.
  • Bring the broth to a boil and add the Broccoli Florets (2 cup) and Cauliflower Florets (2 cup). Season the broccoli and cauliflower with Salt (to taste) and ground Ground Black Pepper (to taste).
  • Cover the skillet, keeping the heat at a simmer and cook until the vegetables are cooked through. Cook from 5 to 10 minutes, depending on how soft you like your vegetables.
  • Return chicken to the skillet, cooking just enough to heat through. Garnish with fresh Fresh Parsley (to taste).
  • Serve over Pasta (to taste) and enjoy!

Nutrition Facts : Calories 68 calories, ProteinContent 7.1 g, FatContent 2.5 g, CarbohydrateContent 4.1 g, FiberContent 1.5 g, SugarContent 1.5 g, SodiumContent 154.0 mg, SaturatedFatContent 0.6 g, TransFatContent 0.0 g, CholesterolContent 28.3 mg, UnsaturatedFatContent 1.0 g

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