At the heart of this recipe is velouté, a rich white sauce made with chicken stock and thickened with cream. You will get a more flavorful sauce by poaching the chicken in a broth or stock that you already have on hand. Continue reading
At the heart of this recipe is velouté, a rich white sauce made with chicken stock and thickened with cream. You will get a more flavorful sauce by poaching the chicken in a broth or stock that you already have on hand. Continue reading