Villeroy Chicken' Breasts

In fact, calling this recipe "Villeroy Chicken' Breasts" is in itself a reason to grind your teeth. The original recipe was not made with chicken breasts but with foie that was battered in a velouté sauce thickened with flour, no bechamel. Therefore the "villeroy" would be a way of coating, regardless of whether it is breasts, vegetables or foie.

The recipe that I am giving you is for chicken breasts but as it should be done with an authentic villeroy sauce.

INGREDIENTS (4 people):

• 500 grams (18 oz) of chicken breast filleted a little thick (half a centimeter thick each)
• Salt
• Black pepper
• Extra virgin olive oil (or canola, sunflower, corn etc oir if you don't have olive oil)

For the villeroy sauce:

• 300 ml chicken broth ( 1 cup and a half)
• 50 grams (1.8 oz) of butter
• 50 grams (1.8 oz) of wheat flour
• 1 tablespoon of extra virgin olive oil
• Salt

For the final batter:

• Wheat flour
• 1 or 2 eggs
• Bread crumbs
• Extra virgin olive oil

First, we fillet the breasts - if they are not already - with a minimum thickness of half a centimeter (0.2 inches). This is important. We salt and pepper them and briefly go through the hot pan with a little olive oil, until they are lightly browned on the outside but still raw on the inside. We remove them and let them cool.

Now we are going to make the villeroy sauce.

In a saucepan over medium heat add the butter and olive oil. When the butter melts we add the sifted flour and work it with a wooden spoon or some rods until it is well integrated. Once the flour is toasted, add the chicken broth and stir until it begins to thicken. Then we add half a teaspoon of salt and continue beating the sauce until it is like porridge. We remove and reserve, keeping it warm.

We arrange the breasts on a tray or similar. On one side - not as is often done incorrectly when people completely dip the breast in the sauce - we pour the villeroy into a layer. Then we take the tray to the refrigerator so that it hardens and does not come off with the final batter. We keep it at least 1 hour.

When the waiting time has passed, we bathe the breasts carefully first in white wheat flour, then in egg and finally in breadcrumbs. Add a generous jet of olive oil and fry the fillets until they are well browned.

And you already have your Villeroy Breasts well done, although in the same way you could have battered vegetables, turkey, meat, loin or whatever.

A delicious recipe you will repite often.