Learning about Veloutés | Velouté & Chicken Mozzarella

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has fewer calories, while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor, while pecorino is often more affordable.

Heat 2 cups of chicken stock to a simmer.

Melt 3 ounces of butter over medium heat in a rounded bottom saucepan.

Add 3 ounces of flour to the melted butter, incorporating it gradually to form a roux.

Cook the roux for 2-3 minutes until it becomes a blonde color.

Pour the hot chicken stock into the roux gradually, stirring to combine.

Let the mixture come to a light bubble, then reduce heat and simmer for 15 minutes, stirring occasionally.

Season the velote sauce with salt and white pepper to taste.

Pound the chicken thighs to about half an inch thick and pat dry.

Season the chicken with salt and white pepper on both sides.

Heat half a tablespoon of olive oil in a pan until shimmering.

Add the pounded chicken to the pan and cook for 7 minutes on one side.

Flip the chicken and cook for another 7 minutes on the other side.

Add some of the velote sauce on top of the chicken and then add mozzarella cheese.

Cover the pan with a lid and cook for 2 minutes until the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens