Butter-Basted Herb-Crusted Chicken with Mushroom Velouté

Ingredients

• 4 pieces chicken breast, boneless, skinless
• 2 cups flour, sifted
• 1 cup butter, melted
• 1 cup fresh parsley, chopped
• 1 cup fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, ground

• 2 tablespoons butter, unsalted
• 1 cup button mushrooms, sliced
• 2 tablespoons flour, all-purpose
• 2 cups chicken stock, low sodium
• 1 cup heavy cream
• 1 pinch nutmeg, freshly grated
• 1 teaspoon salt
• 1 teaspoon white pepper, ground

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a shallow dish, combine the sifted flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. 03
   Heat a large ovenproof skillet over medium heat and add the melted butter. Add the chicken breasts and cook until golden brown on one side, about 3-4 minutes.
4. 04
   Turn the chicken breasts over, baste with melted butter, and sprinkle with chopped parsley and thyme. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
5. 05
   While the chicken is baking, prepare the mushroom velouté. In a saucepan, melt the butter over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown.
6. 06
   Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken stock, ensuring no lumps form.
7. 07
   Bring the mixture to a simmer and cook until slightly thickened. Stir in the heavy cream, nutmeg, salt, and white pepper. Cook for an additional 5 minutes.
8. 08
   Remove the chicken from the oven and let it rest for a few minutes. Serve each chicken breast with a generous helping of mushroom velouté drizzled over the top.