Hey everyone, I hope that you’ve been enjoying our Perdue themed #WeekdaySupper posts this past week! All of our recipes feature the new Perdue Signature Chicken Stock. This chicken stock is unique because it’s refrigerated (find it near other Purdue products at the grocery store) and doesn’t contain any preservatives. Antibiotic-free chicken is used in the process of making the stock and is free of artificial flavoring. These ingredient choices lead to a delicious tasting stock that’s great in a variety of dishes. One of the best things about the product, seen in the image below, is the side window that shows you how much stock is left in the container. Get more information about the stock here: http://www.perduechickenstock.com/
Learn more about Perdue, including The Perdue Way, Where to Buy, Recipes and Tips from the Kitchen, at http://www.perdue.com/. Be sure to check out the Perdue Crew for coupons and specials (http://www.perduecrew.com/), and their Pinterest board for all of the Purdue #WeekdaySupper recipes!
Be sure to check out all our amazing Weekday Supper recipes this week, listed below:
Monday – Harvest Chicken by Delaware Girl Eats
Tuesday – Gluten Free Supreme Chicken with Brown Rice and Broccoli by Gluten Free Crumbley
Wednesday – Skinny Chicken Marsala by Momma’s Meals
Thursday – Buffalo Chicken Quinoa Casserole by Cupcakes & Kale Chips
Friday – Buffalo Chicken Alfredo by Hezzi-D’s Books and Cooks
Chicken with Gluten Free Supreme Sauce
When I received the Perdue® Signature Chicken Stock, I had a ton of ideas as to how to use it. After thinking about how to highlight the product quality, I decided to use it in a simple and classic supreme sauce. A supreme sauce is based on a veloute sauce, one of French cuisine’s five mother sauces. A veloute consists of a stock that is thickened with a roux (cooked butter and flour), while a supreme sauce enriches this with the inclusion of cream. I like to serve it with pan cooked chicken, brown rice as a starch, and fresh cooked broccoli. I hope that you enjoy this recipe!
Brown the chicken on all sides.
Cook the butter and flour into a roux.
Stir the stock into the rue for a veloute sauce.
Enrich the sauce with cream.
Cook Time: 35-40 minutes
|2 bags||boil-in-bag brown rice|
|4||chicken breasts, bone-in|
|3 tsp||ground black pepper|
|2 tbsp||white rice flour|
|1 tbsp||potato starch|
|1/4 tsp||guar gum|
|2 cups||Perdue® Signature Chicken Stock|
|1/2 cup||light cream|
|zest of 1||lemon|
- Cook the boil-in-bag rice per the packaging instructions. Season the chicken with 2 tsp salt, 2 tsp pepper, and the thyme leaves. Add the oil to a hot pan over medium heat, and place the chicken into the pan and cover. After 10 minutes flip the chicken, and after another 10 remove it from the heat.
- While the rice and chicken cook, place the flour, starch, gum, and 3 tbsp butter into a pan over medium heat Stir for two minutes while the flour cooks into a roux.
- Stir the chicken stock into the roux until well combined. Add the 1 tsp salt and 1 tsp pepper. Once the stock comes to a boil, reduce the heat to low and let it cook for 18 minutes, stirring occasionally.
- Stir the cream and zest into the stock, and cook for 3 minutes. Add the 1 tbsp butter and stir until it is melted. Remove from heat.
- Rinse the broccoli, and cut the heads from the stalks. Cook in boiling water for 3 minutes, then strain.