Many of our cooking class students say that they've had a "chicken breatkthrough," after seeing how Chef Bill does it. Here, he demonstrates how to saute the perfect chicken breast.
This guy knows his stuff - a no nonsense professional who keeps it nice and simple. And unlike a lot people doing cooking demos on RU-vid, he's not 'bubbly' and trying too hard to be a celebrity.
Wow, I have to say that I have watched a lot of cooking videos and haven't seen anyone explain what to do, and why it needs to be done in such a clear and easy to follow way than you did!
Pro Tip from another professional chef: He did everything perfectly well. However, with a light flour coating, you must also season the meat again... or you’ll have a bland cooked flour hitting your tastebuds. Lightly seasoned the meat, dredge in plai flour, then season on top of the flour coating. Big difference. 👍
My poor hubby had a ton of dental work lately. This chicken was so tender, he had no problem eating it! Thank you for this recipe, easy instructions and from saving the poor guy from another night of meatloaf or soup. :)
One of my chef-instructors would always shout out "let it cook!!!"...meaning, once it's in the pan...don't move it around. You only touch it when you put it in the pan, when you turn it, and when you take it out. Great video! :)
❤ Thanks for this great video... I appreciate the tip about letting it rest for 8 minutes per pound... I always feared the protein getting cold..but you've taught me otherwise 🎉. Thank you!
3:00 - when you get the juices pooling on the top of the chicken, it's time to add enough seasoned flour to soak them up. Once soaked, spread evenly over the meat before turning.This gives a nice golden crispy crunch to the outside whilst retaining the moisture within.
Great video explained perfectly. Just one issue to all. Reminder you will probably add 30 seconds to 1 minute extra cooking time. His stove are professional with about 50,000 BTU’s output. Our average stoves get to about 12,000. Unless you have a Wolf brand then you get 18,000-20,000 BTU’s. So add about an extra minute to your cooking time. The intensity of heat does matter, especially in the ovens.
it's shame those yummy browned bits left in the pan weren't utilized to make a simple pan sauce too- finely dice up a shallot, soften until translucent, deglaze with a splash of white wine, stir & scrape up brown bits with a wooden spoon while alcohol burns off, and squeeze some lemon juice and soy sauce in there, stir until reduced and put the chicken back in the pan.
I was gonna say. Part of the reason for the flour, besides putting a little buffer and shell on the chicken, is to make a tiny bit of roux when you flambe or deglaze with stock, wine, sherry, marsala, brandy, etc. It makes its own coating then. I make this for dinner every few weeks, the restaurant I worked at 25 years ago had this on the menu.
Thankyou very much for sharing this with us. For myself, I found that chicken or other meats not pounded retained their moisture far better than the pounded ones. And I would rest the meat for longer.
Thank you so much for this video. I love simple things like this that I can add seasoning to and that cooks fast. I think I can handle this. I just have a phobia to pounding meat like this, like I'm destroying it.
Wooaa! I am a home cook. This is exactly what I do when I roast chicken. I undercook and let it rest. Then its cooked through and juicy. I use chicken legs mostly. Sometimes I use chicken breast but I have never thought of maul chicken breast flat. Maybe I can do the same for legs if I remove the leg bone. But mauling chicken leg flat isn't that important. I use chicken breast for taco. Then it may be pragmatic.
Pounding is essential; resting is essential. To make sure chicken is cooked thoroughly, I hedge cooking and resting with a lid on pan, off heat. Get fancy with Pollo alla Bolognese, cook the chicken almost til done, and top with prosciutto and fontina or provolone. Melt like cheeseburger. Big flavor on the cheap.
Excellent. But I go a step further and after cutting it, I put the meat back into the pan to absorb juices and flavors from the pan. Stir it up just a bit and presto! It tastes terrrrrrrific! Oh by the way, I often use Italian salad dressing as marinade because of its seasonings and garlic. Adds an immense amount of flavor.
Love how you never touch the raw meat with your hands like you see on the phony Food Network shows. They always see Guy, Fieri TV, shows the contestants always touching the chicken with their hands putting the right chicken on the cutting boards, not washing their hands not washing their knives etc. also mixing the salad with your hands plating prepared foods with bare hands, etc.
