Chicken Veloute Supreme Sauce for Chicken Cutlets

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

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.

Course Main Course Chicken

Cuisine French

Prep Time 20

Cook Time 20

Total Time 40

Servings 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. 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