Skillet Chicken Recipe Sheet Culinary Arts 1 Cooking Skills & Classic Sauces
Skillet Chicken with Velouté Sauce
Golden pan-seared chicken breast topped with a classic French velouté sauce
Yield
1–2 Servings
Total Time
25 Min
Active Cook
15 Min
Safe Temp
165°F (74°C)
Kitchen Order: Cook the chicken first , then make the sauce while the chicken rests!
Keeps chicken juicy & sauce warm
For the Chicken
6 oz chicken breast (boneless, skinless)2 tbsp flour¼ tsp dried thyme¼ tsp salt¼ tsp black pepper¼ tsp garlic powder1 tsp olive oil1 tsp butter
For the Sauce
1 tbsp butter1 tbsp flour1 cup warm chicken stockPinch of saltPinch of white pepper
Kitchen Tools Needed
Skillet, small saucepan, whisk, cutting board, plastic wrap, meat mallet (or rolling pin), tongs, and meat thermometer.
Step-by-Step Cooking Directions Follow in order
1
Flatten & Season Chicken
5 Min
Put chicken breast between two sheets of plastic wrap.
Gently pound with a mallet or rolling pin until it is an even ½ inch thick all over.
On a plate, stir together the flour, thyme, salt, black pepper, and garlic powder.
2
Cook the Chicken First
10 Min
Heat skillet over medium-high heat. Add 1 tsp oil and 1 tsp butter to melt.
Coat the chicken in the seasoned flour. Shake off any extra.
Cook chicken in the hot skillet for 4 to 5 minutes on each side until golden brown.
Safety check: Insert thermometer into thickest part. It must read 165°F .Move chicken to a plate and cover loosely with foil to rest.
3
Make the Sauce (While Chicken Rests)
5 Min
In a small saucepan over medium-low heat, melt 1 tbsp butter.
Add 1 tbsp flour and whisk constantly for 2 to 3 minutes until it smells nutty and looks pale golden. (Do not let it turn brown!)
Slowly pour in the warm chicken stock in a steady stream while whisking fast so lumps don't form.
Turn up the heat and let it come to a gentle boil. Then turn heat to back down to medium and simmer for 2 minutes until it coats the back of a spoon. Season with a pinch of salt and white pepper.
4
Slice & Serve
2 Min
Slice the rested chicken breast across the grain into strips.
Fan chicken across warm serving plates and immediately spoon steaming velouté sauce across the chicken Serve piping hot.
Why Rest First?
The chicken needs 3–5 min off the heat for muscle fibers to relax and retain moisture. Making the velouté in that window ensures the sauce is silky, boiling-hot, and free of gelatinous skin when served.
What is a Roux?
A roux is equal parts fat (butter) and flour cooked together to thicken sauces. Cooking it for 2 minutes cooks out the raw flour taste before adding the liquid stock.
The Spoon Test (Nappé)
Dip the back of a spoon into the sauce and swipe a clean line with your finger. If the line holds without dripping, your sauce has reached proper thickness.
Meatball Stroganoff Recipe Card Culinary Arts 1 Mother Sauce to Entrée
Espagnole & Meatball Stroganoff
Classic French brown sauce transformed into hearty skillet meatball stroganoff
Yield
2 Servings
Total Time
30 Min
Sauce Base
1–1½ Cups
Skill Level
Brown Roux
Kitchen Order: Make and strain the Espagnole Sauce first , then build the Stroganoff in the skillet!
Allows sauce to reduce and enrich
1. Espagnole Sauce
1 tbsp butter¼ medium onion, chopped¼ carrot, chopped¼ celery rib, chopped1 large garlic clove, chopped1 tbsp all-purpose flour1 cup beef stock1 tbsp tomato purée¼ tsp black peppercorns¼ tsp salt & ½ bay leaf
2. Meatball Stroganoff
3 tsp extra virgin olive oil¼ medium onion, diced¼ cup sliced white mushrooms2 meatballs, cut in half1 batch prepared Espagnole sauce2 tbsp sour cream¼ tsp ground mustard2 oz uncooked egg noodlesChopped parsley (for garnish)
Kitchen Tools
Heavy saucepan, skillet, pot for noodles, mesh strainer, whisk, wooden spoon, tongs, colander.
Step-by-Step Cooking Directions Follow in order
1
Make the Mirepoix & Brown Roux
10 Min
In a heavy saucepan over medium heat, melt 1 tbsp butter.
Add diced onions, celery, and carrots. Cook for 3 minutes, then add garlic. Cook 2–3 more minutes until veggies start turning golden.
Add 1 tbsp flour and whisk into the vegetables until completely coated.
Turn heat to low. Whisk often for 6 to 10 minutes until the flour turns a rich brown (like a brown paper bag). Do not burn!
2
Simmer & Strain the Espagnole
8 Min
Gradually pour in 1 cup beef stock while whisking fast until completely smooth and lump-free.
Stir in tomato purée, peppercorns, salt, and bay leaf.
Bring to a boil while stirring constantly. Turn heat down and simmer uncovered until reduced and rich.
Strain: Pour sauce through a mesh strainer into a bowl to remove all vegetable solids and spices. Set smooth sauce aside.
3
Noodles & Meatball Sauté
7 Min
Bring a pot of water to a boil. Cook 2 oz of egg noodles according to package directions, then drain.
In a skillet, heat 3 tsp olive oil over medium-high heat.
Add diced onion and sliced mushrooms. Sauté until golden.
Add the halved meatballs to the skillet and cook for 5 minutes until browned and hot.
4
Finish Sauce & Serve
3 Min
In a small bowl, stir together the 2 tbsp sour cream and ¼ tsp ground mustard until smooth.
Pour your strained Espagnole sauce and sour cream mixture into the skillet with the meatballs.
Simmer on low heat just until heated through and creamy.
Spoon over warm egg noodles, garnish with fresh parsley, and serve hot!
The Brown Roux (Roux Brun)
Unlike a pale velouté roux, an Espagnole roux is cooked slowly until it looks like tan paper-bag cardboard. This deepens the savory aroma and gives the sauce its signature dark color.
Why Strain the Sauce?
The onions, carrots, and celery (mirepoix) give up all their flavor and sweetness while simmering. Straining removes the mushy vegetables and peppercorns, leaving a silky, restaurant-style sauce.
Sour Cream Tempering
Dairy can curdle if boiled rapidly. Keep the heat on low when stirring in the sour cream and mustard mixture so your stroganoff sauce stays smooth, velvety, and rich.
Prep Day Mise Checklist 4-Day Culinary Lab Mise en Place & Cooking Schedule
4-Day Prep & Cook Checklist
Days 1–2: Chicken & Velouté | Days 3–4: Espagnole & Meatball Stroganoff
Kitchen #:
Group #:
Period #:
Chefs:
Rule: Label every bag with Kitchen #, Group #, Period # & Recipe Name
1
Skillet Chicken & Velouté
Days 1 & 2
Day 1: Mise en Place (Prep & Bag)
Store Cold
Chicken Breast (6 oz): Pounded between plastic wrap to an even ½-inch thickness. Seal in labeled bag; place on bottom shelf of fridge.Dredge Mix: Combine 2 tbsp flour, ¼ tsp dried thyme, ¼ tsp salt, ¼ tsp pepper, ¼ tsp garlic powder. Stir & bag. Store in station bin.
Day 2: Cook Day (Get Fresh at Start of Lab)
Cook Day
Searing Fats: 1 tsp olive oil + 1 tsp butter. (Gather on Day 2) Roux Butter: 1 tbsp butter measured in prep cup. (Gather on Day 2) Roux Flour: 1 tbsp flour in separate ramekin. (Gather on Day 2) Chicken Stock: 1 cup warm stock in bowl. (Gather on Day 2) Sauce Seasoning: Pinch salt + pinch white pepper. (Gather on Day 2)
Day 2 Workflow: Cook chicken to 165°F first! While it rests, make the velouté.
2
Espagnole & Stroganoff
Days 1 & 3
Day 1: Mise en Place (Chop & Bag)
Store Cold
Mirepoix Bag: Chop ¼ carrot, ¼ onion, ¼ celery rib, and 1 large garlic clove. Combine in labeled bag.Skillet Veggies: Dice ¼ yellow onion + slice ¼ cup mushrooms. Combine in labeled bag.Meatballs: Cut 2 meatballs in half (4 halves). Bag and place in fridge.
Day 3: Cook Day (Get Fresh at Start of Lab)
Cook Day
Brown Roux Base: 1 tbsp butter + 1 tbsp flour. (Gather on Day 3) Beef Stock: 1 cup beef stock. (Gather on Day 3) Tomato & Spice: 1 tbsp tomato purée, ¼ tsp peppercorns, ¼ tsp salt, ½ bay leaf. (Gather on Day 3) Stroganoff Liaison: 2 tbsp sour cream + ¼ tsp ground mustard. (Gather on Day 3) Noodles, Oil & Garnish: 3 tsp oil, 2 oz egg noodles, chopped parsley. (Gather on Day 3)
Day 4 Workflow: Make & strain Espagnole sauce first! Then sauté meatballs & build stroganoff.
Daily Kitchen Inspection & Teacher Sign-Off Tracker
Station must be clean, sanitized, and inspected before bell
Day 1: Chicken Mise
Poultry pounded & bagged
Teacher Initials:
Day 2: Chicken Cook
165°F checked & station clean
Teacher Initials:
Day 3: Stroganoff Mise
Veggies chopped & bagged
Teacher Initials:
Day 4: Stroganoff Cook
Plated & full station sanitized
Teacher Initials:
