Wayne Gisslen

Chicken Blanquette I

Preparation info
  • portions:

    12

    portion size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2½

Method

  1. Combine the chicken with the sauce and bring to a simmer.
  2. Remove from the heat. Beat the egg yolks and cream together. Temper with a little of the hot velouté sauce, and stir into the sauce.
  3. Return the pot to the heat and bring to just below the simmer. Do not boil.
  4. Season to taste with a few drops of lemon juice and a pinch each of nutmeg,

Per serving: Calories, 240; Protein, 21 g; Fat, 16 g (60% cal.); Cholesterol, 135 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 160 mg.