YTread Logo
YTread Logo

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

Mar 08, 2024
I'm professional chef and coloring instructor Frank Proto and today I'm going to show you how to

make

a perfectly juicy

chicken

breast

the Frank way, we're talking about delicious, succulent

chicken

breast

s, not that dry, stringy stuff your grandma serves, this is chicken breast. 101. Chicken breast doesn't need to be dry and stringy, with a little knowledge, a little technique, it can be juicy and delicious

ever

y time it's in front of me. I have two different chicken breasts, one is a little smaller and the other is a little bigger I try to go for the smaller ones I feel like they are more tender they have better texture this chicken breast I am going to leave it alone this chicken breast needs a little bit of work before I can put it in the pan I'm going to take this chicken breast and I'm going to take my chef's knife, put a flat hand on top of it and cut it right down the center.
the best chicken breast you ll ever make restaurant quality epicurious 101
You'll notice that when I put my hand on it, my thumb is a little pointy. up top my fingers are pointing up, I'm just pressing down slightly to

make

it easier to cut and now we basically have two chicken breasts in one. I feel like this is a better size to cook with if it is too thick. a little more time results in dry tips and the center tends to be a little pink, so it will cook much more evenly this way. Some people will tell you to hit it with a meat mallet. I don't really like doing that because I want my chicken breast to be nicely browned and if I pound it and then sauté it it will be overcooked when it's ready to eat when it comes to seasoning chicken breasts.
the best chicken breast you ll ever make restaurant quality epicurious 101

More Interesting Facts About,

the best chicken breast you ll ever make restaurant quality epicurious 101...

I'm a minimalist, just salt and pepper, just spice seasonings tend to burn when you sauté them when you're sautéing a chicken breast, you want to make sure that before you put it in the pan, you take a paper towel and pat it dry to That extra moisture prevents our chicken from browning, so get all that excess moisture out. Before I put it in the pan, when I season I use kosher salt and freshly ground black pepper. When

ever

you season you want to start very high, if you season like that you will get little flecks of salt, if you season high you will get a nice evenly distribute the salt and pepper.
the best chicken breast you ll ever make restaurant quality epicurious 101
Grind this a little bit finely and then we can turn it over and season the other side that you want to season on both sides. Seasoned chicken ready to cook. I have a stainless steel frying pan in front of me. I like these because they are a little thicker. They are a stainless steel pan with a heavy bottom. If you have a thin pan, what happens is that you have burnt and undercooked spots. I like to use cast iron for a lot of things like this, but when I'm making a pan sauce I don't like cast iron because believe it or not, it gets a little bit of that flavor from the pan, that's why I use stainless steel, there's no transfer of flavor from the pan to the sauce.
the best chicken breast you ll ever make restaurant quality epicurious 101
When sautéing, you want a high temperature for a shorter period of time. You see, I put salt on this chicken breast. The salt draws out the moisture, so before you put them back in the pan, you want to rub this to make sure they are not wet. This way we make sure. Adequate browning My pan is getting hot. I like to use an oil with a high, neutral smoke point. Here we only use vegetable oil. I don't use fancy oils for this because once they go into the pan, all the flavor is gone and it can look good.
From a distance they look like waves, they look a little shiny and that's what I want, if there's a little bit of smoke that's good and it will dry out with my chicken breasts and then when I drop them in the pan it will move away from me same if I let it fall towards me. Oil splashes on me if I drop it far away from me. They don't splash oil on me. The more I lower the heat a bit, don't be afraid to adjust the heat if needed right now. like it had the right amount of heat, I took a quick look underneath to see that it was browning, my chicken wasn't sticking, but for the most part at this point it's

best

to leave it alone and let the pan do its job .
Don't waste time, don't move it too much, you can check on it from time to time to see how it's going, let's get a good brownie there, don't mess with it too much, leave it alone, I have a little bit of a dry place here because the pan has a little pot in the middle so the oil got to the edges so you'll notice I always want my chicken breasts to be in the oil. What this does is that I don't have. high points in low points my chicken is cooked nice and even on the surface what I'm looking for here is that we have a nice golden brown color on that side look that's beautiful and then what I'm doing is I'm pricking my chicken breasts I know they're raw, but when I poke them they are super soft and as they cook to the right temperature, they will go from super soft and kind of spongy to very bouncy and that's what I'm looking for for the texture. okay, I don't want it to be soft and fluffy, I want it to bounce really well, you'll notice I only have two breasts here, I have a third, but I think if I put too many in the pan, it's going to fill the pan, which basically happens is that steam starts to come out, steam is moisture and then the chicken breast doesn't brown, so don't overcrowd the pan.
I feel like this chicken breast is ready to go if you touch it, it has a good bounce. I'm going to take it out and put it on my rest rack. This piece is a little thicker. It needs a little more time. You'll notice I use my fingers because I have chef's hands. You can always push down. with tongs to see how it pops most people say that chicken breast should be cooked to about 165 for it to be fully cooked. I find that if chicken breast is cooked to 165 it is dry. I tend to cook at 150 155 because they will.
It continues to cook when you put them in here, it's called carryover cooking, if you're not sure when to remove it you can always use a thermometer. I do it by touch and feel even if it is a little pink or a little undercooked. We can always reheat it before putting the sauce on it right now. I'm getting a good spring back. I'm going to take this out and let it sit. I put my chicken on the resting rack so the meat can equalize the juices. I can redistribute and I'll have a nice juicy chicken breast so you can see my chicken breast is nice and golden, it's got a nice caramelization and that equals the flavor.
Some of my juices are leaking out. I can always get them back if I want part of the reason. The reason chicken breast is so easy to spoil is because it is a super lean cut of meat, it has little to no fat, unless you keep the skin it will be a dry piece of meat, so cooking it properly is

best

for foreign chicken breasts. Today we are going to make a super simple sauce that anyone can make, you don't need to be a culinary genius to do it right if you are sautéing chicken breast, sauce is your friend in

restaurant

s, sauces are not really made because they take a lot of time, but This is a great technique for the home cook.
The star of the show here is that pan and that's really necessary for a good skillet sauce. One source is all the juices caramelized at the bottom. the pan is super tasty, it will color the sauce and make it taste delicious, so my pan is getting hot. I'm just going to put in a little bit of fresh oil, not a lot, so I've got a couple of The shallots here are cut nice and thin, so you'll notice that I cook them a little bit before adding the garlic. I have a couple cloves of garlic in there.
The pan is a little dry, so I'm just going to add a little more oil because I want them to sizzle and get nice caramelized and golden, so now my garlic and shallots are nice and golden. I'm going to add chicken broth to stop the cooking of my shallots and garlic and that will be the main flavor base we are on. Reducing this reduction is a great way to add flavor. Chicken broth on its own isn't very flavorful, but if you reduce it, you get a really nice chicken flavor. It will probably take you seven to eight minutes to reduce it. be patient, take your time.
I turn up the heat a little bit because I want this to simmer really quickly. Any chicken juices you have should be put in there, not oil, but the juice that comes out of the chicken as it rests. that should be put in your sauce, don't waste it, so we're going to let it simmer, you'll see it's starting to boil if you look at my bubbles here, my bubbles are very small and fine. If you reduce things like chicken broth, you will notice that it starts to thicken a little and the bubbles get a little bigger and that will tell you that your sauce is reaching the right consistency.
Just watch the bubble at this point. I'm going to add just a pinch of salt. I'm not going to go crazy with the salt because we are reducing it. If you season this right now and then reduce it later, it will be too salty. A little bit of salt. a little bit of pepper and then we readjust later when the sauce is close to being ready reduce the sauce by half I add my butter and that's what I want I want the butter to be incorporated into the sauce at this point what I'm doing I'm I'm sure I scooped everything off the bottom of the pan and I'm just going to mix it up so you can see my bubbles on the sides getting bigger.
My sauce is getting thicker. The butter emulsifies into the sauce and makes it creamy and delicious. the classic French term for this is Monte Ober or butter riding. I'm going to adjust and lower the heat and let this go a little bit slower so you can see my sauce starting to thicken, but what I'm looking for is that it doesn't have consistency if I put my spoon in there and run my finger through it, you can still see which is a little runny, it doesn't really stick to my spoon, but I want this to stick to my spoon and thicken up a little bit, right? so you can see, we have considerably less liquid than before.
What I'm going to do is put the heat on very low. I'm going to spread it with a little lemon juice. One thing I like to do is I take the cut side and put it in my hand and when I squeeze I squeeze it towards my hand so the seeds get trapped between my hands and the middle of the lemon. I like to add the lemon juice at the end because I want it to be fresh. and bright I don't want overcooked lemon juice flavors just a little more seasoning, salt and pepper. I'm going to turn that so the sauce is ready and this is what I'm looking for, there's a lot less liquid in this pan. right, the sauce looks creamy, it's thick, I cover the back of my spoon, I run my finger, there's a very sharp line and you can see on both sides that the sauce is stuck to my spoon and what you can do now is add a little parsley It has a fresh, bright and really pleasant flavor.
I like to add it right at the end. Most people add parsley just for color. I love the flavor, but look at that, look at how much sauce we have. It's not much, but it's nice and thick. nice creamy consistency and that's our pan sauce, the pan sauce is ready, the chicken is rested, it's time to plate it. Now I like to slice my chicken breast just to give it a little more visual appeal so we can see the inside. What I always focus on here is this final piece, no matter what I do, this final piece is going to be a little dry, so what I like to do is cut the chef's neck now with our chicken breast.
I want to cut at a nice long angle. You can see that it's not dry inside, it still has some bounce, it's juicy and delicious, not overcooked. I like to put the sauce at the bottom of the plate because if you take that sauce and put it on top, you are like hiding that beautiful sear that you made not only that it is somewhat crunchy and you are going to take away that crunch that is a chicken breast I want to eat time to try let's get in there you can see it's nice soft and tender it's not dry or stringy every time I eat a chicken breast like this the sauce is key mop up the sauce as much as you can at the end of this your plate should be totally clean.
Chicken breast can be delicious, it just takes a little technique. A little knowledge and patience can pay off, I promise.

If you have any copyright issue, please Contact