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A professional chef's guide to cooking a perfectly juicy and flavorful chicken breast. This recipe focuses on proper searing technique and creating a simple, delicious pan sauce from scratch using the caramelized bits left in the pan, ensuring a restaurant-quality result every time.
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Pat chicken dry, season well, and sear in a hot, oiled pan until golden brown and cooked through. → Remove chicken from the pan and let it rest on a wire rack for 10 minutes. → In the same pan, sauté shallots and garlic, then deglaze with chicken stock, reducing by half. → Lower heat and whisk in cold butter to create a creamy sauce. Finish with lemon juice and fresh parsley. → Slice the rested chicken and serve fanned over the pan sauce.
Pat chicken dry, season well, and sear in a hot, oiled pan until golden brown and cooked through. → Remove chicken from the pan and let it rest on a wire rack for 10 minutes. → In the same pan, sauté shallots and garlic, then deglaze with chicken stock, reducing by half. → Lower heat and whisk in cold butter to create a creamy sauce. Finish with lemon juice and fresh parsley. → Slice the rested chicken and serve fanned over the pan sauce.
A professional chef's guide to cooking a perfectly juicy and flavorful chicken breast. This recipe focuses on proper searing technique and creating a simple, delicious pan sauce from scratch using the caramelized bits left in the pan, ensuring a restaurant-quality result every time.
If you have a thick chicken breast, place a flat hand on top and carefully slice it horizontally to create two thinner, more evenly sized cutlets. This ensures even cooking.
Thoroughly pat the chicken breasts dry with a paper towel on all sides. This step is crucial for achieving a perfect golden-brown sear.
Season the chicken generously on both sides with kosher salt and freshly cracked black pepper. Seasoning from a height helps with even distribution.
Heat a heavy-bottomed stainless steel pan over medium-high to high heat. Add a thin layer of neutral oil. Wait until the oil is shimmering before adding the chicken.
Gently lay the seasoned chicken breasts in the hot pan, placing them away from you to prevent oil splatter. Lower the heat slightly and let them cook without moving for several minutes.
For even cooking, slice thick chicken breasts horizontally into thinner cutlets.
Patting the chicken dry with a paper towel is the key to getting a beautiful, crispy sear.
Do not overcrowd the pan, as this will cause the chicken to steam rather than sear.
Resting the chicken for at least 10 minutes before slicing is essential for keeping it juicy.
The browned bits (fond) left in the pan after cooking are packed with flavor; be sure to scrape them up when making the sauce.
For the juiciest result, aim for an internal temperature of 150-155°F (65-68°C) and let carryover cooking bring it to a safe temperature while it rests.
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