The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101

I am Frank Proto, a professional chef and instructor and today I will show you how to

make

a perfectly juicy

chicken

breast

, we are talking about a succulent delicious

chicken

breast

, not so dry and fibrous that their grandmother serves. For the little ones, I feel that they are more tender, they have a better texture, this chicken breast that I am going to leave alone, this chicken breast needs a little work before we can put it in the pan, I will take this chicken breast and I will get my chef knife from the upper part in the upper part and a kind of short, the pressure of the hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand, what I put in hand.

And now he will put me at hand. Have two chicken breast from which I feel that this is a better size to cook if it is too thick, it takes a little longer to the dry ends and the center is usually a bit pink, so in this way it will cook much more uniformly, some people will tell you that Monday with this with a deck of meat I really do not like to do that because I want my chicken To the breast. Seasonant of chicken pechuitions I am a salt and minimalist pepper, only the rubbing of the spices tend to burn when you jump them when you jump a chicken breast, you want to

make

sure that before putting it in the pan get a paper towel and you browse you dry that the additional humidity will prevent our chicken When the seasoning, use of kosher, and crack, what

ever

you are high.

Season how you get small salt points. If you have a high season, you get a good distribution of salt salt, go a little in a fine routine with this and then we can turn it around and season the other side that you want to season both sides seasoned ready to cook, I have a stainless steel sauté pan in front of me, because they are a bit thick that are a bit thick that are thick. Points and points little cooked. I like to use molten iron for many things like this, but when I am doing a skillet, I don't like cast iron because you believe it or not, get a bit of that taste of the pan, so use of stainless steel, there is no transfer of taste of the pan at the sauce when skipping, do you want a lower temperature?

This to ensure that they are not wet in this way, we make sure that the proper gold of my pan hot, I like to use a high neutral smoke point oil, we only use a vegetable oil here, I do not use elegant oils for this because once they go in the pan, all the taste disappears and can see immediate It is good that I am going to the pan and I look like the pan and it seems like a pan and it seems like a pan and it seems like a pan and it seems like a pan and it seems like a pan and it seems to me that it seems a bit, and it seems to me that it goes to the breast.

Leaving myself if I drop it to me I am splashing oil if I leave it, I am not splashing oil to lower my heat, do not be afraid to adjust your heat if it is necessary that right now, I feel that I feel that I have the right amount of heat, I have looked fast. Much that can occasionally verify to see how it is doing well, we are getting a good gold there, I do not get too much with him, leave it alone, I have a little dry place here because the pan is a bit converted in the middle, so that the oil oil went to the edges, so it notes that I always want my chicken chest to be sitting in which this does it is that I do not have high spots and my spots, my chicken, my chicken They saw the surface, what I have a chicken breast.

Look at the side that is beautiful and then what I am doing is to push my chicken breast, I know it is raw, but as I push it, it is super soft and, at the right temperature, it will go from super soft and a little spongy to being very inflatable and that is what I am looking for the texture of it, I do not want it to be soft and spongy breasts that I only have to have the breast. If I put too many in the pan, it will overcome the pan what happens basically is that it begins to steam steam, it is moisture and then its chicken breast does not become brown, so it does not overlap its pan.

I feel that this chicken breast ready to use if you play a good ray. You can always push down with tongues to see how their hunger is most people say that chicken breast should be cooked at approximately 165 so that it is completely cooked. I find that if the chicken breast is cooked 165, it is dry. I have approximately 150 155 because they will continue cooking here. Pink or a little low, we can always reheat it before putting the sauce at this time, I am recovering a good spring. I'm going to get this and let it rest. I put my chicken in the rest grid so that the meat is a guy like the juices can redistribute and we will have a beautiful chicken breast.

Of the reason why the chicken breast is so easy to make mistakes is because it is a super leisure cut of meat, there is little fat in it unless you keep the skin, it will be a piece of dry meat, so cooking it correctly is where it is for our chicken breast today, since anyone can do that anyone is not necessary. A lot of time, but this is a great technique for the homemade chef, the show star here is that source and that is really necessary for a good pan sauce, an amateur, all caramelized juices in the lower part of the pan, is super tasty that will give color to its sauce, and that will make it very well pleasant and that I like it, so I get good, so I get well, so I get well, so I get well, so I get well, so I get good I will do a little well, so I will do it a little, so I will do it a little, so he achieves a couple of being very good.

You will notice that I cook my shalots a little before adding my garlic. I have a pair of garlic cloves, a pan is a bit dry, so I'm going to add a little more oil because I want these sizzling and make me pleasant and caramelized and brown, so now that my garlic and shalots are pleasant and brown, they will add chicken, it stops the cooking of my chaletes and garlic and garlic and that will be a great taste. The way to obtain flavor to the chicken broth alone is not very tasty, but if it reduces it, it obtains a really pleasant chicken flavor, it will probably take about 7 to 8 minutes to reduce, it must be patient here, take your time, turn my heating a little because I want it to go over low heat very fast.

This reaches a slow fire, you will see that it is starting to boil if you look at my bubbles here, my bubbles are really small and thin, since you reduce things like the chicken broth, you will notice that it begins to be a little thicker and the bubbles become a little larger and that will tell you that your salsa approaches the right Pin that I'm not going to salt, because I'm not going up to the salts. From time to time it reduces it, it will be too salty, a small salt, a little pepper and then we will readjust later when the sauce is close to it, the sauce is reduced by half.

I add my butter and that is what I want the butter to incorporate to the sauce at this point, I make sure that I stayed the entire bottom of the pan and mix, so you can see my bubbles on the side on the side of the sewing. It emulsifies in the sauce and makes it creamy and delicious, the classic French term for this is mount or bur But I have my point, but I have my point, but I look good, but I have my spoon. Spoon and put a little thick well so you can see that we have considerably less liquid than we did before what I am going to do is that I will put my heat in super low uh, I will hit it with a little lemon juice, one thing that I like to do is take the cut side and put it in my hand and when I pushed it towards my hand again and that they come back again and that I like the seeds and that That they turn off my hand because I do not want me to turn off and that I do not want the lemon juice to be that I do not want my hand to give me.

The flavors of lemon juice really cooked just a little more salts and seasoning pepper, I will turn that, so the sauce is ready and this is what I am looking for, there is much less liquid in this pan, the sauce looks creamy, it is thick, I cover the back of my spoon, pass with the finger by the finger, there is a very clear line and that can be seen on any side of the sauce. I like to add it to the end that most people add only by color. I love the taste, but look that, see how much sauce we have, it is not much, but it is pleasant and thick it has a good consistency we believe this final piece will be a bit dry, so what I like to do is cut that the chef's Neack now with our chicken breast I want to cut a long and pleasant angle that you can see inside that it is not dry, it still has a bit of rebound in it, it is very delicious and delicious.

Crispy and you're going to take away that crispy that is a chicken breast that I want to eat time to try we will see what can see that it is pleasant and soft and tense tender, it is not dry and fiber.