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.
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:
- 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.
- Garlic: Fresh cloves. We’ll use some diced for the chicken veloute and leave a few whole peeled pieces for the final dish. If you roast the whole pieces, you’ll have an even richer garlic flavor.
- A lemon: we’ll use both the juice and zest.
- Rosemary: Fresh rosemary please.
- Unsalted Butter
- 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.
- All-purpose flour
Step by Step Instructions
This is an easy meal to put together. Let’s get started.
- Step 1: Before we start with the meal, let’s zest the whole lemon.
- Step 2: Make a quick gremolata by chopping parsley and lemon zest together. Grab your small chopper machine to make this an easy task.
- 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.
- 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.
- Step 5: Add chicken stock and whisk. Keep the whisk moving until the sauce has thickened into a thin gravy like consistency.
- Step 6: Remove from heat and stir in the heavy cream, white pepper and lemon juice. Keep warm while you prepare the chicken cutlets.
To Make Chicken Veloute A Meal
- 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
- 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
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.
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
- 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 Cutlets with Rosemary Garlic Chicken Veloute Sauce
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. 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
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- 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
Chicken Veloute … It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
This dish sounds totally delicious and I really like your plated presentation pic. I like that you tell us about the sauce.