ID: 4d73e842...
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.
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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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