Ingredients:

  • 4 large Chicken Breasts (approx. 600g total), skinless and boneless, trimmed
  • 1 litre Low-Sodium Chicken Stock (approx. 4 cups)
  • 1 Lemon, halved
  • 4 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • 2 Bay Leaves
  • 1 teaspoon Kosher Salt, plus more for seasoning
  • ½ teaspoon Black Pepper, freshly ground
  • 3 tablespoons Unsalted Butter (45g)
  • 3 tablespoons All-Purpose Flour (30g)
  • 300 ml Reserved Poaching Liquid (approx. 1 ¼ cups, strained)
  • 100 ml Double Cream (approx. 7 tablespoons, heavy cream)
  • 1 tablespoon Fresh Parsley, finely chopped
  • Zest of ½ Lemon
  • 1 teaspoon Lemon Juice, freshly squeezed
  • Salt and White Pepper, to taste

Instructions:

  1. Prepare the Chicken: Pat the chicken breasts dry and season lightly with salt and pepper.
  2. Infuse the Liquid: In a heavy-bottomed saucepan, combine the chicken stock, lemon halves, thyme, rosemary, bay leaves, and 1 tsp of salt.
  3. Establish Controlled Temperature: Bring the poaching liquid slowly up to 160°F (71°C). This is the key temperature. Do not let it boil. Maintain temperature using a thermometer or immersion circulator. This is critical for managed cooking.
  4. Insert Chicken: Gently place the chicken breasts into the warmed liquid. Ensure they are fully submerged.
  5. The Poaching Period: Maintain the temperature between 160°F and 165°F (71°C – 74°C). Poach for 35–40 minutes, depending on the thickness of the breasts.
  6. Check for Doneness: Remove one breast and check the internal temperature. It should register 165°F (74°C). Immediately remove all chicken from the liquid and set aside on a cutting board, covered loosely with foil, to rest.
  7. Strain the Liquid: Carefully strain the poaching liquid through a fine-mesh sieve into a clean bowl. Reserve 300 ml (approx. 1 ¼ cups) of this flavourful liquid. Discard the herbs and lemon remnants.
  8. Make the Roux: In the same empty saucepan, melt the butter over medium heat. Whisk in the flour. Cook, stirring constantly, for 1-2 minutes until a thick, pale paste forms (a blond roux).
  9. Build the Velouté: Slowly whisk the reserved poaching liquid into the roux, adding a little at a time to prevent lumps. Bring the sauce to a gentle simmer, whisking continuously until smooth and slightly thickened (about 3 minutes).
  10. Finish the Sauce: Remove the sauce from the heat. Stir in the double cream, lemon zest, lemon juice, and chopped parsley. Season judiciously with salt and white pepper.
  11. Slice and Serve: Slice the rested chicken breasts against the grain into thick medallions. Arrange the sliced chicken on warm plates and spoon the warm velouté generously over the top.