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Pan Fried Chilean Sea Bass Recipe With Ginger Sesame Glaze

By 1 Comment

The key to restaurant quality sea bass is to sear the fish first on the stovetop, then send it to the oven for a quick roast. Learn how pan fry delicate Chilean Sea Bass for a crispy golden crust and a flaky melt in your mouth tender flesh. This pan fried sea bass is a simple, elegant and dressed with a delightful Ginger Sesame Glaze.

Pan Seared Sea Bass with a Sesame Ginger Glaze served over rice with snow peas.

What You Can Expect From This Recipe

This is a simple recipe for Pan Seared Chilean Sea Bass using a cooking method that I learned in Culinary School. Using a good quality oven-proof skillet, we start by quick searing the sea bass stove-top and then transferring it to the oven, still in the skillet, to finish cooking.

A method much like professional restaurant chefs prepare a steak or a pork chop. The stovetop gives the fillet a nice golden brown exterior, and the dry heat of the oven helps to cook it evenly.

You’ll need a cast iron skillet or preferably a French Carbon Steel Pan, which is preferred by chefs.

  • This is an easy recipe that’s ready in under 30 minutes.
  • It’s a restaurant quality sophisticated, feel fancy meal, that straight forward and simple with ingredients and process.
  • And this is the best sauce for sea bass that I’ve found. A perfect sweet and savory glaze that doesn’t overwhelm the delicate fish.

My inspiration for this recipe came from a memorable dining experience at a local restaurant. And when I find a good restaurant idea, I love recreating that dish in my own kitchen. And sharing it with my readers. Let’s take a look

Tips For Success – How to Successfully Pan Fry Sea Bass

Creating a golden-brown crispy skin and sea bass flesh is essential for a delightful contrast to the flaky tender buttery meat.

  • Use a paper towel to pat the sea bass fillets thoroughly dry on both sides. A dry fillet will sear better, and prevent it from sticking to the pan.
  • Don’t be afraid of heat. You want the fat to be at a shimmering stage, but not smoking.
  • Cook the sea bass skin side down first. Once in the skillet, use a spatula to gently press the fillet to insure that the entire piece of fish will cook evenly.
  • Patience: If the skin sticks to the skillet when you try to turn it, that means it’s not ready. The fillet should release easily when ready to turn.
  • If cooking more than one fillet, don’t over crowd the fish. If the fillets are touching they basically steam rather than searing to a crispy stage.

Ingredients You’ll Need

Ingredients to make pan fried sea bass.
  • Chilean Sea Bass: You’ll need about ½ pound to serve two people.
  • Snow Peas
  • Cooked Rice
  • For The Sauce For Sea Bass: Fresh ginger, soy sauce, Sriracha sauce, toasted sesame oil and brown sugar.
  • Green Onions: For garnish.
  • Butter: For frying the sea bass.

Pro Tip: Freeze Ginger. Keep that knob of ginger in the freezer. Whenever you need a small amount for any recipe, just remove it and use a zester or microplane zester to acquire the amount you need and then return the rest back to the freezer for future use. You don’t even need to peel the ginger. EASY and practical.

Ingredient Substitutions

  • Use Tamari sauce to make this recipe gluten free.
  • Ginger: Use ½ teaspoon dried ginger for fresh ginger.

Step By Step Instructions, It’s Easy

Making sauce for pan fried sea bass.
Blanching snow peas to make pan fried sea bass.
  1. Step 1: Cook rice, set aside and keep warm. Then make the sauce for the sea bass. Simply whisk together brown sugar, toasted sesame oil, tamari or soy sauce, Sriracha sauce and fresh grated ginger.
  2. Step 2: Blanch the snow peas: Place the snow peas in a microwave safe dish. I like to use my Pyrex measuring bowl. Cover the peas with water and microwave about 1 ½ minutes. Keep the snow peas in the microwave in the hot water until ready to use.
Pan frying sea bass.
Brushing the sauce on pan fried sea bass.
  1. Step 3: Pan fry the sea bass: Using an oven safe pan, melt butter over medium high heat stove top. Once the butter is melted and bubbles are starting to subside, place the sea bass fillet or fillets in the butter, skin side down. Pan sear for 5 minutes. Using a sturdy spatula, turn the sea bass over and cook the flesh side for 5 minutes.
  2. Step 4: Use a silicone brush to liberally slather the sauce over the flesh of the fish. Transfer to a 400 degree oven and cook for 5 minutes. Remove the fish and brush with the sauce one more time. Serve immediately.

How To Serve Pan Fried Sea Bass

Pan fried Sea Bass served over cooked rice and snow peas.
  1. Step 5: Cut the sea bass fillet down the center to make two pieces. Place one scoop each of the cooked rice on each plates, top with blanched snow peas. Place the sea bass on top and drizzle with a little more of the sauce.
What Is The Best Pan To Use To Pan Fry Sea Bass

When searing any delicate fish like sea bass, I prefer to use my versatile  12″ Carbon Steel Skillet. These pans are preferred by chefs because of producing an even heat source. This pan will heat quickly and sear any protein beautifully. It’s a great tool to sear meat stovetop then transfer to the oven to finish. It’s oven safe and light weight. You can also use a cast iron skillet. Disclaimer: I’ve provided a link to the Carbon Steel Skillet. If you make a purchase using this link, I receive a small commission at no extra charge to you.

What Is Chilean Sea Bass?

Chilean Sea Bass is also known as Patagonian Toothfish. The name Chilean Sea Bass was invented to make the fish more appealing to American consumers. It’s got big white fish appeal because of it’s mild and exquisite flavor and flaky yet firm flesh. I like cooking with it because it’s a thicker fillet, which I find easier to cook. It comes with a premium price tag due to being over-fished in the 90’s. It is currently closely managed. If you’d like to learn more, I like this article from NOAA (National Oceanic and Atmospheric Administration)

And don’t miss my category for Seafood Recipes. You’ll find lots of great recipes, including the most popular on my site for Heavenly Halibut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan seared Chilean Sea Bass served over rice and snow peas.
Print Recipe
5 from 3 votes

Pan Fried Chilean Sea Bass with Ginger Sesame Glaze

A sweet and spicy sauce sea bass elevates this pan-fried Chilean sea bass recipe to greatness.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 471kcal
Author: Lea Ann Brown

Equipment

  • 1 Oven proof skillet French Carbon Steel or Cast Iron Skillet

Ingredients

  • Sauce For Sea Bass
  • 2 teaspoon Brown sugar
  • 2 teaspoons Toasted Sesame Oil
  • 2 teaspoons Tamari sauce or soy sauce
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon Ginger fresh grated
  • For The Pan Seared Sea Bass:
  • 1 handfull Snow peas blanched. About 2 cups
  • 8 ounces Chilean Sea Bass fillets about ½ pound total – divided for two servings
  • 2 Tablespoon Unsalted Butter
  • Green Onions or Chives For garnish
  • 2 Cups Cooked White Rice Prepared according to package instrucitons

Instructions

  • Prepare rice according to instructions and keep warm.
  • Preheat oven to 400 degrees.
  • Sauce for sea bass: In the meantime, use a whisk and mix together the Ginger Sesame Glaze by combing brown sugar, sesame oil, tamari or soy sauce, sriracha and fresh ginger. Set aside.
  • Place a healthy handful of snow peas in a microwave safe bowl. Add enough water to partially cover and microwave on high for 60 – 90 seconds. Leave in the microwave while you prepare the sea bass.
  • Pat the sea bass fillets dry with a paper towel.
  • In an oven safe skillet, heat the butter over medium high heat. Once hot and the butter has melted and bubbles start to subside, add the sea bass fillets skin side down. Sear for 5 minutes, then turn and sear the flesh side for 5 minutes or until golden.
  • Remove from heat and generously baste the flesh with the sauce . Transfer the pan to the oven and roast for 5 minutes. Baste again with the sauce right before removing from the oven.
  • To serve, place a large spoonful of the rice on a plate. Top with a few of the drained snow peas and top each with a sea bass fillet. Sprinkle with chopped chives and serve immediately.

Notes

Tips For Success – How to Successfully Pan Fry Sea Bass
Creating a golden-brown crispy skin and sea bass flesh is essential for a delightful contrast to the flaky tender buttery meat.
  • Use a paper towel to pat the sea bass fillets thoroughly dry on both sides. A dry fillet will sear better, and prevent it from sticking to the pan.
  • Don’t be afraid of heat. You want the fat to be at a shimmering stage, but not smoking.
  • Cook the sea bass skin side down first. Once in the skillet, use a spatula to gently press the fillet to insure that the entire piece of fish will cook evenly.
  • Patience: If the skin sticks to the skillet when you try to turn it, that means it’s not ready. The fillet should release easily when ready to turn.
  • If cooking more than one fillet, don’t over crowd the fish. If the fillets are touching they basically steam rather than searing to a crispy stage.

Nutrition

Calories: 471kcal | Carbohydrates: 49g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 471mg | Potassium: 375mg | Fiber: 1g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

Pan Seared Chilean Sea Bass … It’s What’s For Dinner

Lamb Ragu with Pappardelle Pasta

By 4 Comments

This elegantly rustic short-cut Italian Ragu is richly flavored using ground lamb. Try this hearty dish when you’re in the mood for a deep soulful winter pasta. Cooked stovetop, Lamb Ragu with Pappardelle is rich, meaty and totally restaurant worthy – made easy in your own kitchen.

If you love recipes like this, don’t miss my recipe for Quicker Chicken Spaghetti Bolognese.

Lamb ragu with pappardelle pasta topped with ricotta cheese.

What You Can Expect From This Recipe

Most lamb ragu recipes call for braising lamb shoulder, or leg of lamb all day. But this version uses ground lamb instead. You get the same rich, meaty flavor and pasta clinging texture in about an hour instead of six. Sometimes the best shortcuts are the ones that don’t feel like shortcuts at all.

Our time spent at Culinary School was considered to be a “Classically Trained” Chef program. Which means, we learned traditional French cooking techniques and methods. With quite a bit of Italian cuisine included.

This is where I learned to make ragu and this recipe. I’ve made it many times over the years, tweaked it a bit here and there and streamlined it to where even a novice cook can feel comfortable preparing it. And interesting enough for a seasoned cook to appreciate it’s complexity.

What is a ragu? Basically it’s an Italian sauce that’s long simmered to intensify flavors. It’s traditionally served over pasta, and in Culinary School lamb ragu was served over Tajarin pasta, which of course was made in house.

Tajarin is a spaghetti style egg-yolk pasta dough from Northern Italy. It’s square rather than round like spaghetti. I don’t have a pasta machine to make Tajarin, so for this recipe we’ll serve lamb ragu over pappardelle pasta, which is readily found on the pasta aisle at your supermarket.

The only key to success for this recipe is to cook ragu sauce low and slow. And evenly chopped vegetables will not only give you pride in skill set, but will also guarantee the flavors meld well.

Ground lamb is added along with the chopped vegetables at the beginning of the recipe, and once long simmered, becomes the star of the show.

This ragu is rich, made with tomato sauce, and tomato paste, which adds a beautiful layer of flavor. Tomato paste is an MVP in the kitchen adding a burst of robust flavor and body.

I personally think adding Sherry to the sauce is genius. It simply adds rich flavor and gourmet character.

This lamb ragu using ground lamb is a quicker fix than some recipes, calling for a 40 minute stove-top simmer. Some ragu’s instruct to cook the simmer for 2 – 5 hours.

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Ingredients You’ll Need

Seasonings for ground lamb to make Lamb Ragu with Pappardelle.
Ingredients to make ragu sauce to make Lamb Ragu with Pappardelle Pasta.

Spices To Make Lamb Ragu

The spices used to make this Lamb Ragu recipe are simple and ones that you’ll regularly find in your pantry.

  • Dried Rosemary
  • Dried Thyme
  • Ground Cumin
  • Montreal Steak Seasoning: A spice blend that commonly contains garlic, coriander, black pepper, cayenne, dill seed and salt, it’s a beautiful seasoning for grilled meats. And a nice addition to season the ground lamb for this recipe.
  • Kosher Salt: Use either Morton’s or Diamond Crystal, keeping in mind Morton’s brings more of a salty flavor.
  • Neutral Oil to sear the lamb: Avocado, vegetable or canola oils work well here.
  • Ground Lamb: Organic and grass fed will offer a superior flavored ground lamb.

Ingredients To Make The Lamb Ragu Sauce

Please choose quality ingredients in making any recipe. Doing so will enhance the final flavor and texture.

  • A good hearty Red Wine: Merlot works well here. No need to use expensive, but do use a wine that you would drink.
  • Tomato Paste: We always use Cento organic, double concentrated tomato paste. Not only is quality and flavor superior, it’s easy to store in the refrigerator and will last for a very long time.
  • Tomato Sauce
  • Oil: Use a neutral oil here. Avocado oil is preferred. Vegetable and canola oil will also work well here.
  • Vegetables: Diced carrots, celery and onion. This lamb ragu starts with a classic mirepoix.
  • Chopped Fresh Garlic
  • Sherry: Sherry will add a sweet and nutty layer of flavor to this lamb ragu.

I am an Amazon affiliate. If you purchase Cento tomato paste using the link provided, I receive a small commission at no extra charge to you.

See recipe card for quantities.

Toppings for Lamb Ragu

Cheese toppings for lamb ragu.

For serving, top with Ricotta Cheese, Parmesan Cheese and red pepper flakes.

Step by Step Instructions, It’s Easy

Cooking and seasoning lamb to make lamb ragu.
  1. Step 1: Heat the oil in a heavy skillet. Once hot, add the ground lamb, breaking up with a spatula as it starts to cook. Add the seasonings and cook until the pink is just starting to go away. Don’t brown. You want to keep the ground lamb delicate in texture. Place the cooked lamb in a bowl and set aside.
Cooking vegetables to make lamb ragu.
  1. Step 2: In the same pan, heat the remaining oil and cook the vegetables until just getting soft. About 5 – 7 minutes. Add garlic and cook until fragrant, about 30 seconds. In the meantime Bring the wine to a boil in a small saucepan and cook until reduced to about 1 ½ cups.
Making sauce in a skillet to make lamb ragu.
  1. Step 3: Add the wine reduction, tomato sauce, tomato paste, sherry, and water. Bring to a boil then reduce to a simmer.
Making sauce for Lamb ragu with pappardelle.
  1. Step 4: Add the cooked ground lamb.
Cooked lamb ragu red sauce.
  1. Simmer over very low heat for 30 – 40 minutes. You’ll have a thick, rich rustic red sauce to spoon over cooked pappardelle.
Good Quality Pappardelle pasta made in Italy.
  1. Step 4: Cook pappardelle pasta according to package instructions. Use a one cup measuring cup to fish out some of the starchy pasta water. It works well when it comes to leftover pasta storage.
Lamb ragu with Pappardelle pasta topped with ricotta cheese.
  1. Step 7: To plate, swirl some pappardelle pasta on a plate and top with a healthy spoonful of the Lamb Ragu. Garnish with grated Parmesan cheese, or Ricotta Cheese and Red Pepper Flakes if you’d like a little heat.

Hint: Once the ragu is cooked, cover the Dutch Oven and transfer to a 170 degree oven. The ragu will keep nice and hot while you cook the pasta.

Substitutions

  • Gluten Free – All of the ingredients in Lamb Ragu are gluten free aside from the Pappardelle pasta. Choose a gluten free pasta to make this a gluten free recipe.

Equipment

A good quality heavy skillet will work very well to make ragu. It’s a reliable pot in keeping the heat evenly distributed, which will work well with the maintaining a long slow simmer. A 12 inch skillet is recommended.

Storage

Store any leftovers in an air tight container in the refrigerator up to 3 – 4 days. Store pappardelle separately. Tip: Before storing pasta in the refrigerator, drizzle a little of the reserved starchy pasta water over the pappardelle. It will keep the pasta from drying out and make reheating easier.

Reheat leftovers in individual portions in a microwave in 30 second increments. I like to use the 50% power feature.

Tips For Success

There are essential points you must remember to make a successful ragu:

  1. The meat must be sautéed just long enough to lose its raw color. It must not brown or it will lose its delicacy.
  2. The meat sauce must cook at the merest simmer for a long time; the minimum is 30 minutes; 40 minutes is even better.

FAQ

What’s The Difference Between Ragu and Ragout?

They’re both pronounced the same, however, Ragu is an Italian meat sauce that contains ground or minced meat, vegetables and a tomato based sauce. Ragout is a French-style Stew that includes meat and vegetables

Can I Make Ragu With Other Meat?

Ragu is traditionally made with ground beef, pork or game. So yes, you can substitute meat without any alterations to this recipe.

About Colorado Lamb

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

Looking for other recipes like this? Try these:

And if you’re looking for more Italian inspired recipes, don’t miss the most popular on my site for Beef Tagliata. A traditional Italian steak recipe that is so easy to prepare, you’ll want to make it all the time.

And don’t miss my category for Pasta Recipes. You’ll find the most popular on my site for Flemings Steakhouse Mac and Cheese. A recipe directly from their Executive Chef.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Lamb ragu with pappardelle pasta.
Print Recipe
5 from 1 vote

Lamb Ragu with Pappardelle Pasta

This elegantly rustic Italian Ragu is richly flavored using ground lamb. Try this hearty dish when you’re in the mood for a deep soulful winter pasta. Cooked stovetop, Lamb Ragu with Pappardelle is rich, meaty and totally restaurant worthy – made easy in your own kitchen.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course Lamb
Cuisine: Italian
Servings: 4
Calories: 816kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE LAMB
  • 1 pound Ground lamb
  • 1 Tablespoons Neutral oil Canola, Vegetable or Avocado
  • 1 ½ teaspoon Montreal Steak Seasoning
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • ½ teaspoon Ground cumin
  • 1 teaspoon Kosher salt
  • FOR THE SAUCE
  • 2 Cups Hearty red wine merlot or cabernet work well here
  • 2 Tablespoons neutral oil
  • ½ cup Sweet or yellow onion chopped
  • ½ cup Carrot chopped
  • ½ cup Celery chopped
  • 1 Tablespoon Garlic chopped, about 3 large cloves garlic.
  • 14 ½ Ounces Tomato sauce canned
  • 2 Tablespoons Tomato paste
  • ¼ Cup Sherry
  • ½ Cup Water
  • TO SERVE PASTA
  • 1 pound Pappardelle pasta Cooked according to package insstructions
  • ¼ cup Ricotta cheese
  • ⅛ cup Parmesan cheese grated
  • 1 Tablespoon Red chile flakes

Instructions

  • FOR THE LAMB
  • Heat oil in a large fry pan. Once oil is hot add the ground lamb. Cook the lamb, breaking up the meat with a spatula. Cook until the pink has just started to disappear from the meat. Don't brown, you want the lamb to stay tender in texture.
  • Add the seasonings, stir the lamb and allow it to cook for another 5 minutes. Remove the lamb to a bowl and set aside.
  • PREPARE THE SAUCE
  • Bring the wine to a boil in a small saucepan and cook until reduced to about 1 – 1/12 cups. This will take about 10-15 minutes.
  • Heat the oil the same fry pan that you cooked the lamb. Add the vegetables and saute for about 5 minutes.
  • Add the reduced wine reduction, tomato sauce, tomato paste, sherry, and water Bring to a boil then reduce to a simmer.
  • Add the meat along with the pan juices. Simmer on very low heat for 30 – 40 minutes or until lamb is tender and sauce is thickened.
  • Cook the Pappardelle pasta in the boiling water according to package instructions. Fish out about a cup of the starchy pasta water before draining.
  • To serve, add a swirl of pasta to plates. Ladle generous amounts of the lamb ragu over the pasta. Top each with a dollop of ricotta and sprinkle each with grated Parmesan.

Nutrition

Calories: 816kcal | Carbohydrates: 57g | Protein: 31g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 93mg | Sodium: 1326mg | Potassium: 1079mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4019IU | Vitamin C: 11mg | Calcium: 163mg | Iron: 6mg

Lamb Ragu with Pappardelle … It’s Whats For Dinner

Creamy Chicken Fajita Pasta

By 4 Comments

Chicken Fajita Pasta is a fusion recipe that combines Italian pappardelle pasta with the lively Southwestern flavors of Chicken Fajitas. Packed with traditional fajita seasonings and your favorite fajita ingredients; peppers, onions, and tender sliced chicken.

Looking for more Southwestern pasta dinner recipes to spice up your meal plans? Take a look at my recipe for Stovetop Cowboy Spaghetti.

Tossing noodles with chicken and vegetables to make chicken fajita pasta.

What You Can Expect From This Recipe

Craving something creamy, hearty, and full of Tex-Mex flavor? Creamy Chicken Fajita Pasta brings together tender chicken, sautéed peppers and onions, bold fajita seasoning, and your favorite pasta in one satisfying dish.

What makes this chicken fajita pasta recipe unique is that the creamy sauce is made by simply blending cream with fajita seasoning. How easy is that?

It’s easy enough for beginners, yet flavorful enough to impress seasoned cooks. Just slice, sauté, stir in some cream, and you’re done. Whether you use chicken breast or thighs, and pappardelle or rigatoni, this dish is flexible, fuss-free, and family-approved.

Chicken Fajita Pasta may just become one of your favorite chicken pasta comfort food meals.

Let’s take a look.

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Ingredients You’ll Need

  • Pappardelle pasta. I like using a wide noodle like Pappardelle Noodles. Or you can use Fettuccine noodles or even rigatoni.
  • Boneless, skinless chicken breasts: You can use boneless skinless chicken thighs, but I recommend sticking with breasts. They’ll slice easier and look nicer in the finished dish.
  • Fajita Seasoning: Choose a packet of fajita seasoning from the Mexican aisle at the supermarket.
  • Heavy Cream: This is not the time to skip on fat calories. Choose cream over half and half. Less fat content may cause the sauce to separate.

Please see recipe card for quantities.

Variations and Substitutions

This recipe for Chicken Fajita Pasta is good on it’s own, but here are some topping ideas to dress it up a little.

  • Spicy: – Add more red pepper flakes for a spicier return.
  • Add a couple of sliced Pickled Jalapeno Peppers, or fresh sliced jalapenos.
  • Slices of avocado or chopped avocado.
  • Cheese: This pasta dish really doesn’t need any cheese, but feel free to add some crumbled Cotija cheese for garnish. It’s a dry salty cheese that resembles feta cheese and is easily found in the produce section at your local grocer.
  • Kid friendly – Delete the red pepper flakes to omit the spice and heat.
  • Use Rotisserie Chicken for a quicker fix.
  • Substitute shrimp or steak in place of chicken. I’ve made this with shrimp many times and it’s a treat of a meal.
  • Bell Peppers: Use a variety of colors when choosing bell peppers. Red, yellow, orange and even green bell peppers will work very well for this recipe.
  • Beverage Pairing: Pair with a crisp light white wine, like a Sauvignon Blanc or sparkling water with lime. Or check out my recipe for Mexican Micheladas (Mexican Beer).

Step by Step Instructions – It’s Easy

Chopping vegetables and slicing chicken to make Chicken Fajita Pasta.
  1. Step 1: Slice the peppers. Cut the onions into rings, then slice the rings in half to make half rings. Dice the fresh garlic, and slice the chicken into very thin strips.
Tossing the chicken and vegetables with fajita seasoning to make Chicken Fajita Pasta.
  1. Step 2: Add chicken, onions and bell peppers to a large bowl. Add the fajita seasoning and salt. Toss until coated and combined.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Cooking chicken and vegetables in a large skillet to make chicken fajita pasta.
  1. Step 3: Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken and vegetables. Don’t stir for about two minutes to get a good sear on the ingredients. Then cook stirring often until chicken is cooked through and vegetables are tender. About 7 minutes. Add garlic and cook until fragrant, about 30 seconds.
Cooked pappardelle pasta in a colander to make chicken fajita pasta.
  1. Step 4: While the mixture is cooking bring 4 quarts of salted water to a boil. Cook pasta according to package directions for al dente. Drain, reserving about 1 cup of the starchy pasta water, and set aside.
Adding cream and pasta to chicken and vegetables to make chicken fajita pasta.
  1. Step 3: Add the heavy cream and stir well.
Tossing noodles with chicken and vegetables to make chicken fajita pasta.
  1. Step 4: Add the cooked pappardelle noodles and use tongs to toss everything together. Sprinkle with red pepper flakes and serve.

Top tip

  • Make sure to slice the chicken as thin as you can. Those chicken slices need to cook at the same rate as the sliced fajita vegetables. Slice chicken in thin strips across the grain, then lay each of those pieces on their side and slice again to make thin strips.
  • Freezing chicken for about 30 minutes will make slicing a breeze. I always set a timer so I don’t forget it .

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Chicken fajita pasta served on a Mexican style plate.

Equipment

You’ll need a large heavy skillet to make this recipe. Not only will you need to room, but a heavy skillet will produce a good sear on the chicken and vegetables. Non-stick skillets are not recommended as they are notorious for not distributing enough heat to get a good sear. Save that non-stick skillet for your egg recipes, like this Western Omelette.

If you don’t have a extra large skillet, 12″ or larger, cook the chicken and vegetables in batches and then finish the recipe in a Dutch oven.

Storage and Reheating

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Pour a little pasta water over the the ingredients before refrigerating. Pasta can be notorious for soaking up the sauce once it sits. The starchy pasta water will keep the noodles, chicken and vegetables nice and creamy.
  • Reheat single servings in the microwave in 30 second increments on 50% power.
  • This Chicken Fajita Pasta will freeze well. I like to freeze it in a large zip-lock style bag. Just stand the bag up and spoon the leftovers into the bag, then squeeze the air out. Lay the bag flat in the freeze to save freezer space.

Homemade Fajita Seasoning

Want to make your own homemade fajita seasoning? Here’s an easy recipe: Combine equal parts chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper.

FAQ

Is Chicken Fajita Pasta Gluten Free?

It’s easy to switch out regular pasta for gluten free pasta. And many fajita seasoning packets are considered to be gluten free, it’s important to check the list of ingredients.

Can I Use Taco Seasoning?

Even though taco seasoning and fajita seasoning are somewhat similar, if you use Taco Seasoning this simply won’t be Chicken Fajita Pasta.

Can I Add Cheese To This Recipe?

I really don’t see any reason to add any type of shredded melting cheese to this recipe. Keep it lighter and creamy with just the simple fajita cream sauce. Cheese will make this a heavier meal and will thicken the sauce too much. You can garnish with Cotija cheese for serving if you’d like. Cotija is a dry Mexican crumbling cheese that will sit on top of the pasta and won’t soak up any of the creamy texture.

Can I Make This Recipe Ahead of Time?

Yes, prepare the dish and store it in the refrigerator. Reheat with a splash of broth, cream or milk to ensure creaminess.

More Tex-Mex Recipes:

If you’re a big Mexican food fan like we are, don’t miss my category for Mexican Southwest Recipes. You’ll find lots of festive recipes including the most popular on my site for this Mexican Casserole with Ground Beef. Layered with corn tortillas, it’s a great way to feed a crowd.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Fajita Pasta in a large skillet.
Print Recipe
5 from 2 votes

Creamy Chicken Fajita Pasta

Chicken Fajita Pasta is a fusion recipe that combines Italian pappardelle pasta with the lively Southwestern flavors of Chicken Fajitas. Packed with all of your favorite fajita ingredients; peppers, onions, and tender sliced chicken.
Prep Time15 minutes
Cook Time20 minutes
Course: Pasta Recipes
Cuisine: American/Mexican
Servings: 6
Calories: 435kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces Pappardelle pasta or fettuccine noodles
  • 2 Tablespoons Neutral OIl Canola or vegetable oil work well here
  • 1 pound Chicken breast boneless, skinless, slices into thin strips
  • 2 Tablespoons Fajita seasoning Store purchased works well here
  • 1 Sweet onion halved, sliced, then cut into half circles
  • 2 Bell peppers, colors of choice cleaned and sliced
  • 3-4 cloves garlic minced, measure garlic with your heart
  • 1 Cup Heavy cream
  • ¼ cup Reserved pasta water or more if needed
  • ½ teaspoon Kosher salt
  • ½ teaspoon Red pepper flakes measure according to your heat tolerance.

Instructions

  • Prepare all vegetables, and slice chicken. Set aside
  • Bring 4 quarts of salted water to a boil. Add pasta and return to a gentle boil. Cook according to package instructions for al dente. Drain and set aside.
  • While the pasta is cooking, in a large bowl, toss the peppers, onions and chicken pieces in the Fajita seasoning and salt.
  • Heat the oil over medium high heat in a large skillet. Once oil is hot, add chicken and vegetables. Let the mix sizzle in the hot oil for about a two minutes to get a good sear before stirring. Then cook, stirring often until chicken is cooked through and vegetables have softened. About 7 minutes. You want to keep that skillet nice and hot so moisture doesn't form. Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in heavy cream and heat for two minutes. Toss in the cooked and drained pappardelle pasta. Add a little reserved pasta water a little at a time to just to keep the pasta mixture for becoming too dry.

Notes

Tips For Success
    • Make sure to slice the chicken as thin as you can. Those chicken slices need to be similar in size and cook at the same rate as the sliced fajita vegetables.
    • Freezing chicken for about 30 minutes will make slicing a breeze. I always set a timer so I don’t forget it’s in there.
You’ll need a large skillet to easily make this recipe. A 12″ skillet will work well here. If all you have is a smaller skillet, cook vegetables and chicken in batches and finish in a Dutch oven stovetop.

Nutrition

Calories: 435kcal | Carbohydrates: 37g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 371mg | Potassium: 560mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1976IU | Vitamin C: 55mg | Calcium: 55mg | Iron: 1mg

Chicken Fajita Pasta … It’s What’s For Dinner

Spice Up Breakfast: Biscuits And Chorizo Gravy

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Biscuits and Chorizo Gravy is a bold twist on a Southern classic. If you’re a fan of classic biscuits and gravy but want to shake things up, spicy chorizo gravy is your new go-to. This recipe takes everything comforting about the Southern favorite and dials up the flavor with Mexican-inspired spices. Think of it as a cross-cultural breakfast treat that marries flaky biscuits with smoky, spicy chorizo for a bold morning wake-up call.

Big hearty breakfast meals have their in weekend plans, take a look at this traditional recipe for a Western Omelette. And if you’re looking for more breakfast recipes using sausage, try this one for Savory Sausage Pancakes.

Chorizo gravy over biscuits and served with a fried egg.

What You Can Expect From This Recipe

Choosing chorizo to make biscuits and gravy offers a smoky, spicy twist on a beloved comfort food.

Biscuits and gravy is a surprisingly easy breakfast to make, so if you’re like me and wake up hungry, you’ll have a hearty breakfast in about 15 minutes. Assuming that you’ve pre-made the biscuits.

Using canned biscuits makes this a really easy recipe. Canned biscuits can be made ahead of time and if stored properly lose none of their freshness.

Chorizo gravy uses minimal ingredients. A rich and hearty meal that is a bold, flavorful twist on traditional biscuits and gravy, perfect for those who want a little spice in their morning routine.

Use this recipe for brunch gatherings, cold mornings or anytime you’re craving Mexican food for breakfast.

So next time you’re in the mood to turn up the heat, give biscuits and chorizo gravy a try. I think you’ll agree, it’s a hit of a recipe. And compared to traditional sausage gravy, you’ll love the depth of flavor that chorizo brings.

This recipe was inspired by The Shop restaurant in Albuquerque, New Mexico.

Why Chorizo?

Chorizo brings a unique depth of flavor that breakfast sausage can’t quite achieve. Its combination of smoky paprika, garlic, and chili spices adds just the right amount of heat to the creamy gravy.

Unlike traditional breakfast sausage, which often has mild seasoning, chorizo can pack a punch. It’s also versatile, allowing you to adjust the spiciness to your liking by choosing between mild or spicy varieties.

Ingredients You’ll Need

Ingredients to make chorizo gravy and biscuits.
  • Kosher Salt
  • Chile Powder: Chile with an “e”. Use a pure blend of ground chiles rather than chili, with an “i” seasoning. Chili seasoning is a blend of spices used to season chili style soups, like this one for Cowboy Chili. For chorizo gravy we’ll use a chile powder like New Mexico Red Chile Powder or cayenne. To learn more visit my post for Chili vs Chile.
  • Mexican Chorizo: In bulk form, packaged like ground beef.
  • Biscuits: Use canned Grand Biscuits. It will make this recipe super easy and I believe the quality is very acceptable.

How To Make Chorizo Gravy and Biscuits – It’s Easy

Frying chorizo sausage to make Chorizo gravy and biscuits.
Adding flour to fried Mexican chorizo to make chorizo gravy.
  1. Step 1: Place sausage in a skillet and cook over medium high heat. Use a wooden spoon or spatula to break up the meat as it browns.
  2. Step 2: Do not drain any oil from the skillet. Reduce heat sprinkle the flour over the chorizo. Stir for two minutes for the flour to lose it’s raw flour flavor.
Adding milk to sausage to make chorizo gravy in a skillet.
Making chorizo gravy in a skillet.
  1. Step 3: Slowly drizzle in the milk, stirring as your pour.
  2. Step 4: Add red chile powder and salt. Continue to cook stirring constantly until gravy has thickened. Serve over biscuits and enjoy.

FAQ’s

How Can I Make Chorizo Gravy Less Spicy?

Simply omit the New Mexico Red Chile Powder seasoning.

Is It Possible to Make Chorizo Gravy Gluten Free?

Yes, substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy.

Tips and Tricks

  • Choose your chorizo carefully: Mexican chorizo is uncooked and crumbly, ideal for making gravy, while Spanish chorizo is cured and has a deeper smoky flavor and a completely different texture. Use chorizo sausage that is packaged like ground beef or in links. The chorizo in a tube is a very different product that has a very high grease ratio.
  • Control the heat: Adjust the spiciness by choosing mild or hot chorizo, or by adding red pepper flakes if you want even more kick. And if you really want to add some heat, stir in some fine chopped jalapeno pepper into the sausage while cooking.
  • Make it vegetarian: Substitute with plant-based chorizo for a delicious meat-free option.
  • Top chorizo biscuits and gravy with fine chopped cilantro for color and fresh flavor.
  • Creative Twists: Don’t want biscuits? Serve Chorizo Gravy over a baked potato or even on fried potatoes or hash browns. It works very well as a topping for a breakfast burrito.

How To Serve It

  • Serve chorizo gravy over prepared biscuits. I like to use my recipe for Fried Biscuits. Give them a try, they’re an easy and unique twist on traditional oven baked biscuits.
  • Top chorizo gravy and biscuits with a fried or poached egg.
  • Sprinkle on some crumbled Cotija cheese, a Mexican dry crumbling cheese.
  • Shake on your favorite hot sauce or a small drizzle of New Mexico Red Chile Sauce.
  • Serve with a fresh green salad to balance out the richness of chorizo sausage gravy.
  • These Cast Iron Skillet Fried Potatoes would make a great side dish.
  • Garnish with slices of avocado.

Storage:

  • Store any leftover chorizo gravy in an airtight container in the refrigerator for up to 3 days. It will freeze fairly well also.
  • Store biscuits in a large zip-lock style bag on the counter for two days. Or freeze up to two months.
2 biscuits next to a bowl of chorizo gravy.

More Breakfast Recipes You May Be Interested In

And don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes, including the most popular on my site for Huevos Divorciados, a traditional Mexican Breakfast.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Biscuits with Sausage Gravy.
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Biscuits And Chorizo Gravy

If you're a fan of classic biscuits and gravy but want to shake things up, biscuits and chorizo gravy is your new go-to. This recipe takes everything comforting about the Southern favorite and dials up the flavor with Mexican-inspired spices.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 6
Calories: 301kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Bulk chorizo sausage packaged like ground beef, not in a tube.
  • ¼ Cup All-purpose flour
  • 2 ½ Cups Whole Milk
  • ⅛ teaspoon New Mexico Red Chile Powder
  • ¼ teaspoon Kosher salt
  • 6 Pillsbury Grand Biscuits or homemade

Instructions

  • Place sausage in a skillet and cook over medium high heat. Use a wooden spoon or spatula to break up the sausage as it browns.
  • Do not drain any oil from the skillet. Reduce heat sprinkle the flour over the chorizo. Stir for two minutes for the flour to lose it's raw flour flavor.
  • Slowly drizzle in the milk, stirring as your pour. Add red chile powder and salt.
  • Continue to cook stirring constantly until gravy has thickened.
  • Serve chorizo gravy over prepared biscuits. I like to use my recipe for Fried Biscuits. Give them a try, they're an easy and unique twist on traditional oven baked biscuits.Top it with a fried or poached egg.Sprinkle on some crumbled Cotija cheese, a Mexican dry crumbling cheese.Shake on your favorite hot sauce or a small drizzle of New Mexico Red Chile Sauce.

Notes

Tips For Success
    • Choose your chorizo carefully: Mexican chorizo is uncooked and crumbly, ideal for making gravy, while Spanish chorizo is cured and has a deeper smoky flavor and a completely different texture. Stick with Mexican chorizo that is packages like ground beef or in links. Chorizo in a tube is a very different product with a high grease ratio.
    • Control the heat: Adjust the spiciness by choosing mild or hot chorizo, or by adding red pepper flakes if you want even more kick.
    • Make it vegetarian: Substitute with plant-based chorizo for a delicious meat-free option.

Nutrition

Calories: 301kcal | Carbohydrates: 22g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 391mg | Potassium: 219mg | Fiber: 1g | Sugar: 6g | Vitamin A: 559IU | Vitamin C: 14mg | Calcium: 154mg | Iron: 2mg

Biscuits And Chorizo Gravy …. It’s What’s for Breakfast

Chicken Veloute Supreme

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Pan seared chicken cutlets served over mashed potatoes are drizzled with a healthy ladle of lively garlic chicken veloute supreme sauce. Topped with olives, gremolata and sided with the splash of brilliant color from fresh vegetables, chicken with veloute sauce is a very special meal.

If you love fancy feel restaurant quality dinners to prepare in your own kitchen, try my pan seared Lollipop Lamb Chops or my Shrimp and Polenta with Marinara.

Chicken cutlets served over mashed potatoes topped with veloute supreme sauce.

If you’ve ever taken a cooking class, more than likely the five classic French Mother sauces have been addressed. Bechamel, espagnole, tomato, hollandaise and veloute. Each consists of a liquid and a thickening agent, three of these are thickened using a roux. If you like a superior macaroni and cheese sauce, or a good gumbo, one of these sauces is more than likely responsible for the luscious creamy saucy texture.

For this recipe we’re using a veloute sauce.

What Is Veloute Sauce?

Don’t let it’s fancy name trick you, pronounced “vuh-loo-tay” it’s simply an easy technique to make a quick blond gravy. Starting with a light roux of butter and chicken stock or broth. For this recipe, we’re turning it into veloute supreme, a daughter sauce of chicken veloute, by adding heavy cream. I’m also adding garlic, a little bit of rosemary and some lemon to brighten the end flavor.

Adding Chicken

We’re turning it into a meal by drizzling chicken veloute over mashed potatoes and chicken cutlets.

This is a recipe inspired by my favorite local Italian restaurant, Farro. I hardly ever order chicken in a restaurant, but their chicken cutlets served on top of mashed potatoes and drizzled with this glorious rosemary garlic chicken veloute is simply outstanding.

The dish is then sprinkled with an olive mix and a simple gremolata, which is made of fine diced parsley and lemon zest.

I simply couldn’t resist recreating this recipe in my own kitchen.

Let’s get started.

Ingredients You’ll Need

To make the chicken veloute supreme sauce you’ll need:

Ingredients to make veloute supreme for Chicken Veloute.
  • Chicken Broth or Chicken Stock: Homemade is always best, but a good quality store-purchased will work fine here.
  • Heavy Cream: Adding cream turns this into veloute supreme sauce. This is not the time to skip on fat calories. You’ll appreciate the creamy flavor using heavy cream.
  • White Pepper: White pepper will keep the creamy appearance of the chicken veloute sauce pure and creamy. White pepper is ground from white peppercorns, has a bright earthy flavor and much milder than fresh ground black pepper.

Step by Step Instructions

This is an easy meal to put together. Let’s get started.

Zesting a lemon using a zester.
Making gremolata in a food chopper grinder.
  1. Step 1: Before we start with the meal, let’s zest the whole lemon.
  2. Step 2: Make a quick gremolata by chopping parsley and lemon zest together. Grab your small chopper machine to make this an easy task.
Making a roux in a saucepan to make chicken veloute.
Making roux in a fry pan to make chicken veloute.
  1. Step 3: We’ll start by making the roux for veloute sauce. Over medium heat stovetop, add the butter. Once the butter melts add the flour and whisk constantly until a thick roux develops. This will take about two minutes. I like to make this a dark blond roux, but watch it closely so it doesn’t turn too brown or start to burn.
  2. Step 4: When the roux is almost done, add diced garlic and rosemary. Cook for about 30 seconds, stirring, until just fragrant. Again, you don’t want any of this to burn or brown.
Adding chicken stock to roux to make chicken veloute sauce.
Chicken Veloute Sauce with Cream in a sauce pan.
  1. Step 5: Add chicken stock and whisk. Keep the whisk moving until the sauce has thickened into a thin gravy like consistency.
  2. Step 6: Remove from heat and stir in the heavy cream, white pepper and lemon juice. Keep warm while you prepare the chicken cutlets.
Flour dusted chicken breast cutlets.
Searing chicken breast cutlets in a heavy skillet.

To Make Chicken Veloute A Meal

  1. Step 7: Place chicken cutlets on a cutting board and use a meat mallet to even out the cutlets. Sprinkle with salt and pepper and a dusting of flour. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the salt and pepper, flour and to cook evenly.
  2. Step 8: Cook cutlets in a large fry pan with neutral oil until cooked through. This will take about 5 – 6 minutes per side.

Variations

  • You can keep veloute sauce dairy free by not adding the cream. You’ll have a simple straight forward chicken veloute sauce.
  • The beauty of this sauce is adding herbs of your choice to ramp up the flavor. Thyme, rosemary or even a pinch of tarragon. Make it yours.
  • If you’d like the sauce to be smooth and creamy, strain it through a sieve strainer. I didn’t do this because I didn’t want to lose any of the garlic and rosemary flavor.

Questions You May Have

What Is Veloute Sauce Used For?

It’s an easy way to dress up any chicken recipe that needs dressing up. Seafood is a great option for veloute sauce. Try it over oven roasted cod or sauteed shrimp served over asparagus.

What Is The Difference Between Chicken Stock and Chicken Broth?

Chicken stock is made using chicken bones and herbs and seasonings. Stock is thicker than broth due to the collagen from the bones. Chicken broth is a clearer version simmering the meat along with vegetables to flavor the liquid.

Tips For Success

Chicken Veloute Supreme is extremely easy to make and somewhat similar to Bechemal, also known as white sauce or cream sauce.

  • Prepare mashed potatoes and vegetables before starting this recipe. Keep warm.
  • Be sure to keep the flour from browning too much. Chicken veloute is traditionally a blond gravy. Cooking the roux too long will darken the veloute.
  • If you feel the sauce is cooking too quickly, slide it off the burner and continue to whisk.
  • Once you add the chicken broth, whisk continuously so no lumps appear and the sauce doesn’t scorch.
  • If the sauce is too thick, drizzle in a little more chicken broth.
  • Once served, this recipe is topped with whole cloves of garlic. Dry roast them in a skillet over medium heat. This will only take a couple of minutes. Shake the pan while cooking and once the garlic starts to brown in spots, it’s done.

How To Serve It

Chicken Veloute Supreme served over mashed potatoes and with peas and carrots.
  • Add a dollop of mashed potatoes to your favorite white serving plates.
  • Place a chicken cutlet on top of the mashed potatoes. Drizzle on a healthy ladle of chicken veloute sauce.
  • Sprinkle on a pinch of chopped parsley and lemon zest, which is officially called gremolata.
  • Add some roasted whole garlic cloves and an assortment of pitted olives.
  • Serve with a colorful vegetable such as a mix of carrots and peas, or this recipe for Martha Stewarts Mixed Green Vegetables, or some Roasted Glazed Carrots.

Recipe for Chicken Veloute Supreme

I hope you give this restaurant quality French cuisine meal a try. Once those mashed potatoes are prepared, this recipe comes together easily. You’ll feel like a fancy chef if your own kitchen.

You Also Might Like

And don’t miss my category for Chicken Recipes, you’ll find lots of great dinner ideas, including the most popular on my site for Giada’s Ground Chicken Chili with white beans.

Chicken Veloute Supreme sauce served over chicken cutlets, mashed potatoes and with peas and carrots.
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Chicken Veloute Supreme Sauce for Chicken Cutlets

Pan seared chicken cutlets served over mashed potatoes are drizzled with a healthy ladle of lively garlic chicken veloute sauce. Topped with olives, gremolata and sided with the splash of brilliant color from fresh vegetables, chicken with veloute is a very special meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course Chicken
Cuisine: French
Servings: 2 people
Calories: 777kcal
Author: Lea Ann Brown

Equipment

  • 1 sauce pan or fry pan, as I used.

Ingredients

  • 2 Tablespoon Fresh parsley
  • Zest of one lemon
  • To Make Chicken Veloute Sauce
  • 1 Tablespoon Unsalted Butter
  • 2 Tablespoons All-purpose flour
  • 8 small Garlic cloves half chopped, half left whole for presentation
  • 2 Tablespoon Fresh rosemary leaves leaves stripped from stems.
  • 1 ½ Cups Chicken stock or broth
  • ¼ Cup Heavy cream
  • 1 teaspoon Lemon juice fresh squeezed
  • ¼ teaspoon White pepper
  • For The Chicken
  • 4 small Chicken Cutlets Sauteed in neutral oil
  • 2 Tablespoons Neutral Oil Canola or Vegetable Oil work well here.

Instructions

  • Make a quick gremolata by fine chopping the parsley and adding lemon zest. Using a small chopper machine works very well here. Set aside.
  • This recipe is topped with whole cloves of garlic. Dry roast them in a skillet over medium heat. This will only take a couple of minutes. Shake the pan while cooking and once the garlic starts to brown in spots, it's done.
  • To Make The Chicken Veloute Supreme: Melt butter in a heavy saucepan over medium heat. Add the flour and whisk constantly until you create a roux. This will take about two minutes. I like to make this a dark blond roux. Watch it closely so it doesn't start to burn or brown too much.
  • When the roux is almost done, add chopped garlic and rosemary. Cook for about 30 seconds, stirring, until just fragrant. You don't want any of this to burn or brown.
  • Add chicken stock and whisk. Keep the whisk moving until the sauce has thickened into a thin gravy like consistency.
  • Remove from heat and stir in the cream, white pepper and lemon juice. Keep warm while you cook the chicken cutlets.
  • Dust chicken cutlets in small amount of flour, and salt and pepper. Use a meat mallet to even out the chicken and to secure the salt and pepper and flour into the meat. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the salt, pepper and to cook evenly. Saute in 2 Tablespoons neutral oil until browned and cooked through. About 5 minutes per side.
  • Serve a generous ladle of chicken veloute over chicken cutlets and mashed potatoes and side with a bright colored vegetable. Top with pitted olives and whole roasted garlic cloves.

Notes

Tips For Success
Chicken Veloute Supreme is extremely easy to make and somewhat similar to Bechemal, also known as white sauce or cream sauce.
    • Prepare the mashed potatoes and vegetables before you start this recipe. Keep them warm.
    • Be sure to keep the flour from browning too much. Chicken veloute is traditionally a blond gravy. Cooking the roux too long will darken the veloute.
    • If you feel the sauce is cooking too quickly, slide it off the burner and continue to whisk.
    • Once you add the chicken broth, whisk continuously so no lumps appear and the sauce doesn’t scorch.
    • If the sauce is too thick, drizzle in a little more chicken broth.

Nutrition

Calories: 777kcal | Carbohydrates: 18g | Protein: 79g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 272mg | Sodium: 665mg | Potassium: 1565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 3mg

Chicken Veloute … It’s What’s For Dinner