Chicken Veloute (Christopher’s)

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1 lb of chicken breasts
¼ lb of King Crab legs
1 cup Half/half
1 tsp minced garlic
½ cup white wine
1 tsp chicken paste
Pinch of chopped green onions
½ lb asparagus
2 tbsp corn starch


Combine the garlic, olive oil, green onions, chicken paste and wine in a pan and simmer down, and then add the half/half and bring to a boil and add the corn starch. (Combine 2 tbsp of corn starch and 2 tbsp half/half to thicken the sauce as needed)


Place chicken in a plastic bag with flour and shake. Heat olive oil in a pan and place the floured chicken in heated pan. Turn over when one side is golden brown take pan and place in heated oven (350) for 15-20 minutes.


Cut ends off on asparagus. Marinate them with olive oil, salt, pepper and minced garlic. Bake for 5 minutes.

For more information on Christopher’s, please visit their website here.