{"id":8115,"date":"2026-02-20T11:12:59","date_gmt":"2026-02-20T00:12:59","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8115"},"modified":"2026-02-20T11:31:07","modified_gmt":"2026-02-20T00:31:07","slug":"grilled-chicken-with-mustard-veloute","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/poultry-dinner\/grilled-chicken-with-mustard-veloute\/","title":{"rendered":"Grilled Chicken with Mustard Velout\u00e9 Sauce"},"content":{"rendered":"\n

A classic recipe that has all the makings of an expensive restaurant dish that is surprisingly simple and affordable to make at home. This amazing Grilled Chicken with Mustard Velout\u00e9 Sauce is a true showcase of classic French cooking, with the hero being the amazingly smooth, velvety Velout\u00e9 Sauce. It\u2019s a sauce that can be paired with any kind of protein but works exceptionally well with Chicken. This simple recipe is one you can prepare during the week, and is ready in under an hour from start to finish

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

The star of the show is the amazing Mustard Velout\u00e9 Sauce<\/h2>\n\n\n\n

Fancy name, yet easy to prepare. That\u2019s what this Mustard Velout\u00e9 Sauce is all about. This classic French Sauce is like a Bechamel Sauce, however instead of adding Milk to the Butter and Flour mixture, Chicken Stock is added

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The star of our Grilled Chicken with Mustard Velout\u00e9 Sauce is this amazing and vibrant sauce<\/figcaption><\/figure>\n<\/div>\n\n\n

Once the Stock has been fully incorporated into the Butter and Flour it\u2019s removed from the heat and Mustard, Seasoning, and freshly chopped Tarragon is added before serving. The result is a silky-smooth and luxurious Sauce that\u2019s aromatic and packed full of flavor. Topped over some perfectly grilled Chicken that\u2019s been finished off in the oven, and you\u2019ve got a restaurant-quality dish that you\u2019ve just made at home

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You will want to add equal parts Butter and AP Flour to a saucepan and cook it all down for a few minutes to remove any raw Flour taste from the mixture. Continue mixing until smooth, and the two ingredients form a wet sand like texture

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Slowly add the Chicken Stock to the pot, about \u00bd a cup at a time, mixing as you go until it\u2019s fully incorporated. The Stock should be kept warm over the stovetop in a separate pot, as this will ensure no lumps form in the sauce, and everything gets incorporated

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We recommend using Homemade Chicken Stock if you can<\/h2>\n\n\n\n

While not mandatory, the results you will achieve by using homemade Chicken Stock for our Grilled Chicken with Mustard Velout\u00e9 will be obvious. The store-bought stuff doesn\u2019t pack a lot of flavors, while is noticeable in the end product

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Perhaps the biggest risk of all when using store-bought Stock, however, is it\u2019s absolutely loaded with Salt (Sodium). Even the low sodium options are still massively over salted, as it\u2019s needed to keep the Stock shelf stable. This makes seasoning the dish almost impossible, and you\u2019re left with a dull, super-salty Sauce

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We\u2019ve got a great recipe here<\/a> for making homemade Chicken Stock. It\u2019s very easy to follow, and all you need is a load of old Chicken Bones. I recommend storing them in a Ziploc bag in the freezer. Once you\u2019ve got enough you can make a batch of Stock. Freeze what Stock you don\u2019t need and it\u2019s ready whenever you feel like enjoying a delicious meal such as this

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Finish the Sauce with Dijon Mustard and Fresh Tarragon<\/h2>\n\n\n\n

The final addition to the Sauce is a generous heaping of good quality Dijon Mustard and Fresh Tarragon. Not only does the Mustard add that beautiful flavor with a touch of heat, it gives the Sauce a beautiful texture and finish

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Tarragon is an often looked over Herb and it shouldn\u2019t be. Its refreshing, slightly anise flavors work so well in sauces such as this and bring a beautiful freshness and savoriness to the dish. It pairs beautifully with Grilled Chicken too

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The Mustard Velout\u00e9 will have a silky-smooth, velvety texture when complete<\/figcaption><\/figure>\n<\/div>\n\n\n

Time to cook the Chicken<\/h2>\n\n\n\n

With the Sauce done it\u2019s time to prepare the Chicken. For this dish we keep it very simple and classic, as the start of the show is that beautiful Sauce. Ensure your Chicken is at room temperature before seasoning it generously with Salt and Pepper

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Then, place it into a hot pan filled with some neutral frying Oil and brown it on both sides. This will take about 2 \u2013 3 minutes, so just play it by eyesight. If you are cooking Chicken with skin on, ensure the Skin has properly rendered out the fat and is crispy. Once browned, transfer the Chicken to a roasting tray and place in the oven that\u2019s been heated to 400F

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Roast until completely cooked with an internal temperature of 160F. This will take about 6 \u2013 8 minutes depending on the size of the Chicken Breast you\u2019re using. It may even take a little longer. I recommend using a kitchen thermometer to check the internal temperature to guarantee perfection

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Plating Grilled Chicken with Mustard Velout\u00e9 Sauce<\/h2>\n\n\n\n

The final step is plating. Now, allow the Chicken to rest for about 10 minutes before you slice into it. This will help reconstitute the juices internally, allowing for a much more tender and flavorsome result. Cut the Chicken into thick slices then transfer to serving plates

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Keep the plating simple, let the Chicken and Sauce be on showcase<\/figcaption><\/figure>\n<\/div>\n\n\n

Then, finish the Chicken with a generous portion of that luxurious Mustard Velout\u00e9 Sauce. The recipe will be more than enough for 2 large plates, with even more sauce leftover. I recommend serving any leftover sauce in a jug \/ small bowl so people can add more

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You can serve this dish with whatever fresh vegetables you like. Classic Roast Potatoes always work well, so do grilled Asparagus, Green Beans, or some roasted Broccoli. You can\u2019t go wrong with this delicious dish. It\u2019s simple, delicious, and great for a weeknight family dinner

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