The Best Chicken Breast You’ll Ever Make (Restaurant-Quality) | Epicurious 101
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Chicken breast doesn’t need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank …
Just made these and they’re so juicy and perfect. Thank you for always keeping it nice and simple chef.
this was an awesome recipe!
Made this simple recipe tonight. Chef Proto is an excellent instructor and his videos are excellent. Afterwards, I spent 3 hours cleaning the grease residue off the stove, everything around the stove, above the stove, the counters and everything on the counters. Messy dish. I think I had the oil too hot or too much oil. Still came out dry. Wound up tossing it to the crows. Need better ventilation in my kitchen.
great vid, loved it. but lets take a shot everytime he says "Sauté" see who gets to the end of the vid
Will Sasso?
By the time the sauce is ready the chicken is already cold. ¿?
I was all ears until you said vegetable oil. That stuff is all bad dude.
How do I make more sauce? Can I just increase the amount of chicken broth?
The fond on my pan kept burning and if i try to make a pan sauce with it the sauce turn out bitter😢 i can't lower the heat when frying the chicken because if i do the chicken would stick to the pan.. i need help 😔
🙂
Way too much salt
FREE GAME ….
I guess all the jokes about white people and unseasoned chicken are true
How are you only putting on salt and pepper??? And you call yourself a professional chef?? There’s no seasoning!!
Saw this show in Lexington it was a treat for the ears
lost me at salt and pepper
Chicken rested so long it is a cold turkey
Was that a Tuscan chicken in the intro?
thank you chef. i make this a lot and it could be called Chicken Scampi and Linguini.
lemon dehydrates so i don't put it until the end like here.
🤌
Season high? No problem, I do everything while I'm high.
my grandma serves the best chicken how dare you 😤
Not sAté.. sOté. "au" in sauté makes the sound O
This looks amazing!!
Never made a pan sauce before tonight and it came out awesome! Super easy instructions. My picky kids loved it too.
I cook professionally and following his advice on cooking the chicken was super helpful and came out great. 10/10 would recommend
I'm sorry mom, but this guy actually knows how to cook chicken.
Looks nice. Few questions. Can I less reduce and add a little flower into a sauce? And what about the idea of using Rosemary instead of Parslay?
can you use red win instead of chicken stock
Fantastic explanation! I thought Chef was going to talk about brine, but so simple without brining.. appreciate the slicing tip.
4:51 , ok boss, I won't overcrowd Japan!
😮 I'm in my 30s and no one ever explained all these basics to me. I am stunned. You just. 😭 Changed my life
Salt and pepper, very much American
I dated a chef once, he taught me nothing.
👍👍👍
Please don’t tell me he used the same utensils when raw and cooked
Horrible to put lemon on chicken or any meat
They say don't put salt on chicken when you cook
Someone who calls themselves a chef, WOULD NOT BE CAUGHT DEAD with disk type pan in their kitchen.
This is awesome, now can you show us how on an electric stove?
how does pounding it out make it overcooked?
How is the stainless steel not sticky? I have one and everything sticks to it like a super glue
“Aw yeah shallots won’t overwhelm the chickens natural flavor yeah”- Randy
WHo is the target group for this? Three year olds? British? Americans?
I'm probably the best chef in the world. And I give the thumbs up this recipe. 👍.
Thanks for the tip
Rookie mistake as I use to mallet chicken. I suggest you don't. You could potentially get salmonella everywhere.
Vegetable oil? No thanks.
I never pad them dry… never cut them in half… I simply cook them with far less oil (or none at all in a none stick pan) at way lower temps for longer time… better result… or for lazy ones finish them in the low temp oven after getting the browning on high temp while making the rest of the dish… never failed me… no need to waste paper towels
I don't quite understand how you remove chicken when it's done and then spend 15 to 20 minutes making the sauce.. Chicken would be cold
Lol, salt and pepper to season the chicken??? Smdh 🤦🏾♂️ 🤦🏾♂️ 🤦🏾♂️
You need to marinate chicken in fresh season and leave it for at least 6-8 hours before you even cook it.
do you have e to use religious salt?