Chicken and porcini veloute

Name: Chicken and porcini veloute
Cook time: 25 min
Yield: 2

with chunky mash and truffled almonds

Ready in around 25 mins

RECIPE FACT:

A velouté sauce is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE SILVERBEET MASH:

Slice the silverbeet into 1/2 cm strips discarding the stalks. Place a pot over a medium-heat with a knob of butter. Once hot add the sliced silverbeet and cook for 2-3mins. Add the steamed potatoes and pour in the creamy sauce, season with salt, and bring up to the boil over a medium-high heat. Once boiling, cover with a lid and reduce heat to low. Cook for 4-5 mins checking regularly to ensure the sauce isn’t burning. Mash with a potato masher and mix well to combine, cover with a lid to keep warm and set aside.
2. TO PREPARE THE VEGETABLES AND THE CHICKEN:

Finely slice the mushrooms and the chives. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 4 even sized pieces.
3. TO COOK THE CHICKEN VELOUTE:

Spray a non-stick frying pan with oil and place over a medium high heat. Once hot add the chicken pieces to the pan, season with salt and cook for 2-3 mins on each side. Add the mushrooms and cook for 1-2 mins. Pour in the mushroom velouté sauce, season with salt, cook for a further 1-2 mins until thickened.
TO SERVE:

Spoon the silverbeet mash onto plates. Top with chicken, pouring over the porcini velouté then sprinkle with chives and truffle almonds.