Lemon Pepper Chicken with Green Beans and Velouté Sauce Visual of a cow
serves 4
  • Prep Time
    30 minutes
  • Additional Time
    45 minutes
  • Total Time
    75 minutes
  • 6 boneless chicken thighs, cut into larger pieces
  • Juice from 1 lemon
  • 3 tbsp. olive oil
  • Freshly ground pepper, to taste but be generous
  • Salt to taste
  • 21 salute seasoning to taste
  • 16 oz. bag French cut frozen beans
  • 2 tbsp. of unsalted butter, cut into slices
  • 2 ½ cups organic chicken stock
  • 3 tbsp. European butter from France
  • 3 tbsp. all-purpose flour
3-Step Recipes, Lunch Dinner

Recipe for Velouté Sauce, Lemon Pepper Chicken and Green Beans

Give your chicken the royal treatment with this recipe for Velouté Sauce with Lemon Pepper Chicken and Green Beans.

Credit Andrea Kunkel @crepesandbows

STEP 1: bake chicken

Combine chicken with oil, lemon juice, and season with salt, pepper, and 21 salute seasoning, and let it marinate for at least 30 minutes.

Preheat the oven to 375ºF and bake for 20 minutes. After 30 minutes, add defrosted green beans to the chicken, top with green beans and butter slices, and bake for an additional 10 minutes.

Turn the oven to broil and broil for an additional 5 minutes.

STEP 2: prepare velouté

In a saucepan, melt butter over medium heat until it becomes frothy. Do not let it turn brown, as velouté must be off-white in color. Browning the butter will yield a darker sauce.

Stir in flour into melted butter until fully incorporated into a light color paste, don’t let this paste turn brown. This is called a roux. Using a whisk, slowly add chicken stock to the roux, whisking to ensure it’s free of lumps. Keep whisking while adding the stock. Lower the heat and simmer until the sauce is smooth and velvety.

STEP 3: serve

Season with salt and pepper to taste and spoon sauce over Lemon Pepper Green Bean Chicken.

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