I need a new pan but not sure whether I should buy SS, non-stick, or both? Can you help explain when to use which? Always worried food on SS will stick, but I suspect you won't get a good seer with non-stick? PS love your videos and both your subtle and non-subtle humor!
@@Flanker234For what it's worth, I only have one non stick fry pan for eggs/omelette only. I see people buying whole non-stick cookware sets which isn't necessary, or exactly healthy. A sauce pot/pan never has to be non-stick because you have lots of moisture in it... Just use stainless, carbon and cast Iron. Don't cook acidic foods, like tomato based sauces in cast Iron or carbon though... only in stainless. Just don't leave acidic sauces/foods in too long after cooking.🙂
@@VC-zk1kv That actually makes a lot of sense, thanks! So, I ended up buying a SS pan and DANG, best chicken I've ever made! I followed Sonny's @thatdudecancook chicken recipe nearly to a tee and it was nothing I could have created on non stick. Clean up was easy ONLY after making the sauce which removed 95% of the fond...my nightmare would have become reality had I not.
I like these calmer videos as opposed to the manic ones. Thanks for sharing. I also like how you said how to make the rosemary salt as part of this. It's a pet peeve of mine when a chef adds some sauce or seasoning mix that is clearly a flavor bomb and just ignores it or hand waves it for "another video". I ALSO like how you explain alternatives or why you do what you do. (all that is probably why I'm subscribed).
I don't think it's fair to him that he needs to put his rosemary salt recipe in every video when he uses it, if that's what you're suggesting. It's the first time I've seen him add a rough recipe of his rosemary salt in his videos. He usually only just mentions it.
@@CatineSkyi I only said thanks for doing it this time, focusing on things I liked about the video. I did not give an opinion on what he should do every single time. You do make a good point. I suppose I disagree. I think it is fair in a long-form video about a recipe to cover every key component of the recipe in the video, including spice blends and the like.
For real. Lots of cooking channels would start with the history of fire, then how chicken was domesticated then slowly proceed with the cooking, all for more ad revenue.
I will always have a special place in my heart for pan sauces, on another note that might just be the juiciest chicken I've ever cooked! HAPPY COOKING!
Thanks for the great content! Is there an equivalent technique to the pan basting when you're cooking more than one piece of protein at a time? I haven't tried it because I'm usually cooking 8-12 of whatever I'm making to feed the family.
Sonny, what you said about the grain of the meat of chicken breast at 10:39 isn't actually correct. The grain isn't running across a chicken breast; there's a seam down the middle, and the grain runs diagonally outward from the central seam, so when you slice it the way you sliced it, part of it gets cut across the grain, but then as you go through the breast, you hit the other half, and suddenly your cuts are with the grain. Look at 11:15. You can see that a portion of the chicken breast shows the grains much more aligned with the cut. If you first cut a single cut down along the seam, you could then slice each half across the grain, and it should be more optimal than slicing it along the length. Try this and see if it doesn't work for you.
I'm 45 and my step dad taught me so much, but I feel like you have taught me the rest of what I need to know for excellent food. Thank You! And RIP fridge
Sir please know we cook VERY many of your recipes and they are always fire. Also we refer to you as “Fridge Puncher,” as in, “Is this Fridge Puncher’s recipe?” You’re our favorite cooking channel by far!
Dude you are the g.o.a.t of UA-cam chefs. Informative, entertaining, concise. I watch all your vids they took me from takeout & boxed food to a somewhat decent home cook. Throw in some fridge beatings, random goofiness and well timed humor I love it 👊 The chemistry with Marcus is on point you guys work well together Keep that guy around. St Gilbert & if you know you know
I’ve watched all your videos and made a ton of your food. It’s wonderful. The part I like the most, is that your videos aren’t edited hyper focused on the sloppy food sounds. Not everything needs to be sloppy asmr “satisfying” garbage. I love you.
I made this today. I’m basically incompetent in the kitchen, but the recipe was easy enough and the result was terrific, truly some of the best chicken breast I’ve had. (And everything made yourself automatically tastes twice as good.) Thanks!
Could not agree more on the absolute beauty of simple ingredients with proper techniques. It's becoming increasingly more difficult eating out with how well I've been cooking at home. Thanks for all the instruction!
I made this tonight and I added mushroom in the sauce for me! My husband is not a fan of mushroom. He said whoever I am following is an outstanding chef. The sauce was out of this world!! This comes from a man who owned restaurants in Seattle. 👏👏👏👏👏. Thank you! ❤️
I'm literally making this as we speak. I didn't have shallots so I just finely diced onion and I don't have chives so I'm substituting that also. You couldn't have timed this video better because I knew I had chicken breasts to cook and I didn't know what I was going to do with them. Thanks brother for always coming through in the clutch and providing new inspiration for different dishes.
@@noozingnop What does "temp for chicken" mean? The internal temp of the chicken when it's done cooking? The temp of the pan before the chicken is cooked? Chicken should be cooked to 165 and the pan should be at medium high. It's in the video
I’ve started using the Chinese method of marinating meat (dicing and washing, scratching with liquid seasonings, then scratching with corn starch). With the declining quality of store bought meat, it’s almost a necessity and does a lot to bring up flavor and texture. Also helps thicken any sauces or keep sautéed vegetables from ruining the browning on the chicken.
@@fordhouse8b no, that’s how chef wang gang refers to the technique. you basically whip the meat and seasonings with your fingers until it’s all been picked up by the meat, and then do it again with the corn starch until it becomes sticky. I doubt there is any real hoodoo to it, but it does cause the seasoning to adhere to the meat instead of sitting in a pile of juice.
I sent this video to my husband. I've been cooking like that for decades. Our breakfast was steak with fired eggs. Basted the steak with butter, garlic, and rosemary. 😋
As a blue collar welder that has a passion for cooking, I am now subscribed to this channel. No mess, no fuss, just superb technique and perfectly executed final product. 👏🏻
Would love to see a "Marcus Can Cook" series. Would like to see him try to make simple dishes like this one. Just to see what the average Joe can do. Maybe with a review of what he could have changed for a better result.
I really dont care for a lot of you tube chefs on here but i will say you do pretty much everything RIGHT my dude !!!!! I really love your style and the things you cook for us not chefs and make it really simple for us. So well done my friend !!!!!!
Sonny - your cooking videos are inspiring and make me want to cook and try your recipes. You also are very detailed and instructional. And to make it even better, you're one of the most entertaining and witty presenters. Every success to you, family and team. Thank you for your professionalism.
Hey brother. First, thanks for all your videos. I've been consistently cooking for the last few months now using a lot of your videos as a foundation. You seem a little tired in this one, it's okay to take a break sometimes. Take care of yourself good sir.
This is it, this is the video I’ve been needing for ages. I think your simple and direct approach, and thoughtful advice, may have finally solved some of my misunderstandings and mental blocks with pan sauces, and I really appreciate it.
Made this for the first time for dinner tonight and dude seriously sooo good. I wish my stomach was never ending I could have just ate it forever. Making this again on Wednesday. Me and my taste buds are forever grateful. Thanks!
I love these videos with the longer format and explanations. I'm teaching my daughter to cook and this fits in well with pan sauces, gravy, etc. Thanks for helping me teach my 9 year old some awesome tips and methods!
White vinegar isn’t the be-all, end-all of ingredients, but it is underestimated. Simple, cheap, and packs a punch, so a little goes a long way. For many years where I work, we used a combo of white wine, vinegar and lemon juice as the base for our sauce for fish, for an al you can eat buffet and for many banquets. Done right, it can be delicious, done wrong it can be disgusting.
Dude. While we can nerd out about knife technique , the speed and not needing to look is spot on. I'm a "hinge" guy, but that's just how I learned. Point down, fingers in :D Great video my brotha
ThisGuyCanTeachEnertain,....Thank you Sonny. Your fabulous positive character comes right thru in your videos. These are great learning videos for me as I try to elevate my cooking skillz. I really appreciate the healthy and relatively "simple"(achievable) cooking results. I get the impression you could be explaining how to replace a storm door and make it equally approachable and doable. Cheers.
Sonny, I’ve watched dozens of your videos but it wasn’t until last night that I finally made your legendary rosemary salt. All I can say is…I will never again cook without this salt, until the day I die. If you know, you know.
Just made this tonight. Amazing! Better than chicken you will find at a restaurant, just like Sonny said!! This will go into regular rotation. Thanks Sonny!!
Used your recipe but I guessed amounts with how much I was making bc I also served the chicken and sauce over butter garlic Parmesan rigatoni and I made for 6 people. the sauce was fantastic. I didn’t make mine so thick like what was shown. I also just S&P and garlic p the chicken and sprinkled fresh rosemary on it along with adding fresh rosemary to the sauce. Was the best! Thank you so much ❤
As some one who’s been intimidated by fancy cooking, thank you for this. Just made it tonight and it is incredible. Puts my go to chicken meals to shame. LOVE YOUR VIDEOS!! No more chicken restaurants for me 😂
Worked great did the pan sauce with pork tenderloin and it was delicious. And on a weeknight for supper with some roastie potatoes and carrots. Thank you for this.
Wow, simple straight forward explanation. I've been cooking your recipes with ease. Your brief refrigerator scenes get more and more imaginative. Doctors during the plague wore such masks with herbs inside to protect themselves from illness. I don't know if you did that on purpose but very clever. The sword gave the whole thing a Skeletor vibe, but the sudden appearance of the poor abused refrigerator was totally unexpected! 😂❤ 👍
This looks incredible. Watching this while reheating some ribs we smoked Sunday, love the ribs but I think chicken is on the menu for tomorrow night :)
Your videos have rekindled my desire to do more cooking. It started with the Made In 12" nonstick frying pan I bought a few weeks ago. Today I got my Made In 8" Chefs knife 🔪 Funny what a difference new, quality cookware makes 🍳 BTW Not only are you a great teacher but you and Marcus are hilarious too🤣
Good looking sauce and seems easy and fast. The only way I can get skin-on chicken breast is to process a whole bird myself. Grocery stores either have bone-in chicken breasts with skin or skinless breasts.
This video felt exceptionally educational. I love all your videos-super helpful and informative… and teaching us delicious recipes. Thanks for sharing what you’ve learned!
Dude! You actually inspired me to shave my head. I was thinning too and started to obsess about it. Shaving was the best thing I ever did! If you know you know!
You fixed my butter basted ribeye! No one told me about the extra carry over cooking from the basting! Thank you!!!! I’m buying a t-shirt just for that nugget
Hey Sonny, I noticed that you were calmer and a little slower paced in this episode. I’ve heard others in the comments section call your other video styles “manic” and I respectfully disagree with that observation. I appreciate the values of both video formats and I think you should just do what you personally prefer or comes naturally to you. Happy cooking!
I just made this for my family, and it was freaking amazing. I did oversalt the chicken for sure. So next time i know. Probably 30% less salt. Will definitely be making it again, probably next week!
Always cracks me up when I see people make pan sauces with so little fond and tons of flavorful ingredients. Like, I’d love to see them blind taste test it vs a sauce in a clean pan and see if they can tell the difference, because I really doubt it. You just made a sauce, which is cool, and it was made in a pan, so I guess it’s still a “pan sauce” though, lol.
JFC! Thank you for properly explaining the benefits of basting, especially when it comes to cooking uneven proteins. I swear I just left a rant of a comment on another youtube channel because they didn't understand that basting is phenomenal for many reasons, and this one is often overlooked. You can focus your basting on the fatter/thicker end of a protein to help it cook more evenly. I could go on, but suffice it to say that your protein game is on point, Sunny! My only critique here is that you didn't talk about the importance of gelatin in the pan sauce. If you use store-bought chicken stock, your sauce will be watery and thin no matter how much you reduce it, so if you're using cheater stock, just bloom about 1-2 tsp powdered gelatin per cup of stock, and this will help your sauce tighten up as you reduce it.
Made this today and it came out great. The chicken cooks perfectly using this recipe. I struggle with chicken at home. I went a little too hard on the Rosemary salt, will use have next time. Its not a steak....
Been a fan for a long time. Love the knowledge you share. Please do a video that shows you cooking for 4 people. Some of these work great for 1 or 2 but how do I pull it off for 4-6?
Really enjoying the channel. Always fun, and informative. I've already made a few technique tweaks and am pleased with the results. Making that chicken this weekend.
The sauce in the thumbnail looked really red, but the sauce in the video looked more like a classic gravy brown. Don't know if this was intentional or not, but I clicked because I was intrigued because of how red it was. Great video! Thanks for sharing, love the herb trick
I do the sauce in a very similar way when I make a pan of fish. Finely chopped onion, white wine, Citron, fish stock, garlic, butter and parsley. The fish is just salted and coated with flour and egg (just like a normal breading but without the actual breading). A nice glass of the chilled white wine goes perfectly with that. Enjoy.
Thanks for the video, I'm gonna try this one! Question for thatdudecancook: To make the sauce you remove the cooking oil & drippings from the pan. Later you add back chicken stock and butter, for flavor and fat. Why not leave the oil and drippings? It seems like they are rich in the two elements (flavor and fat) that you add back later.
OK yes I followed this closely...I LOVED the result that came out!!! Went back to the pan to devour the rest of the sauce and picked the chicken clean! Fantastic!!! THANKS
Don't forget to use my link to save on your order Made In order - madein.cc/0224-thatdudecancook
I need a new pan but not sure whether I should buy SS, non-stick, or both? Can you help explain when to use which? Always worried food on SS will stick, but I suspect you won't get a good seer with non-stick? PS love your videos and both your subtle and non-subtle humor!
Nice, can I add mushrooms? And maybe a little cream? Also I'm thinking about mashing an acorn squash to put under it. Can I do that?
@@Flanker234For what it's worth, I only have one non stick fry pan for eggs/omelette only. I see people buying whole non-stick cookware sets which isn't necessary, or exactly healthy.
A sauce pot/pan never has to be non-stick because you have lots of moisture in it...
Just use stainless, carbon and cast Iron. Don't cook acidic foods, like tomato based sauces in cast Iron or carbon though... only in stainless.
Just don't leave acidic sauces/foods in too long after cooking.🙂
Hey, bub, that's not pan frying.
@@VC-zk1kv That actually makes a lot of sense, thanks! So, I ended up buying a SS pan and DANG, best chicken I've ever made! I followed Sonny's @thatdudecancook chicken recipe nearly to a tee and it was nothing I could have created on non stick. Clean up was easy ONLY after making the sauce which removed 95% of the fond...my nightmare would have become reality had I not.
"I love chives, my favorite herb I think... I'm bald" Nice!
He's incredible
I am dying rn, that caught me so off guard. Hilarious.
Wait, does that mean there is a correlation between chives and baldness then?!
I had to pause and go to the comments to see if I heard that right and now I'm laughing so hard
Gets me every time like a sneak attack that makes you laugh 😅❤
I like these calmer videos as opposed to the manic ones. Thanks for sharing. I also like how you said how to make the rosemary salt as part of this. It's a pet peeve of mine when a chef adds some sauce or seasoning mix that is clearly a flavor bomb and just ignores it or hand waves it for "another video". I ALSO like how you explain alternatives or why you do what you do. (all that is probably why I'm subscribed).
Can’t watch a Josh Weissman video for the same reason.
Get over it.
Seconded.
I don't think it's fair to him that he needs to put his rosemary salt recipe in every video when he uses it, if that's what you're suggesting. It's the first time I've seen him add a rough recipe of his rosemary salt in his videos. He usually only just mentions it.
@@CatineSkyi I only said thanks for doing it this time, focusing on things I liked about the video. I did not give an opinion on what he should do every single time. You do make a good point. I suppose I disagree. I think it is fair in a long-form video about a recipe to cover every key component of the recipe in the video, including spice blends and the like.
2:04 really embodies this cut to the chase no-nonsense approach I love this channel for.
For real. Lots of cooking channels would start with the history of fire, then how chicken was domesticated then slowly proceed with the cooking, all for more ad revenue.
I will always have a special place in my heart for pan sauces, on another note that might just be the juiciest chicken I've ever cooked! HAPPY COOKING!
Intro music slaps 🎵 🎶
Thanks for the great content! Is there an equivalent technique to the pan basting when you're cooking more than one piece of protein at a time? I haven't tried it because I'm usually cooking 8-12 of whatever I'm making to feed the family.
Sonny, what you said about the grain of the meat of chicken breast at 10:39 isn't actually correct. The grain isn't running across a chicken breast; there's a seam down the middle, and the grain runs diagonally outward from the central seam, so when you slice it the way you sliced it, part of it gets cut across the grain, but then as you go through the breast, you hit the other half, and suddenly your cuts are with the grain.
Look at 11:15. You can see that a portion of the chicken breast shows the grains much more aligned with the cut.
If you first cut a single cut down along the seam, you could then slice each half across the grain, and it should be more optimal than slicing it along the length. Try this and see if it doesn't work for you.
You the man Sonny !
I'm 45 and my step dad taught me so much, but I feel like you have taught me the rest of what I need to know for excellent food. Thank You! And RIP fridge
Pan sauces really elevate a good piece of protein to a great one.
The flavor you get from deglazing a well-worked pan is magnificent
You’re not wrong about Made in, high quality stuff. I’ll go back to drooling now.
Same
They are the best!
Sir please know we cook VERY many of your recipes and they are always fire. Also we refer to you as “Fridge Puncher,” as in, “Is this Fridge Puncher’s recipe?” You’re our favorite cooking channel by far!
Dude you are the g.o.a.t of UA-cam chefs. Informative, entertaining, concise. I watch all your vids they took me from takeout & boxed food to a somewhat decent home cook. Throw in some fridge beatings, random goofiness and well timed humor I love it 👊
The chemistry with Marcus is on point you guys work well together Keep that guy around.
St Gilbert & if you know you know
I agree. My other favorite is Not Another cooking Show
Not only is a pan sauce delicious, it helps make washing the pan a lot easier. It’s a win-win.
This man does not miss. Honestly one of the best vids you've made.
Informative, entertaining and concise.
What a guy!
I’ve watched all your videos and made a ton of your food. It’s wonderful. The part I like the most, is that your videos aren’t edited hyper focused on the sloppy food sounds. Not everything needs to be sloppy asmr “satisfying” garbage. I love you.
I made this today. I’m basically incompetent in the kitchen, but the recipe was easy enough and the result was terrific, truly some of the best chicken breast I’ve had. (And everything made yourself automatically tastes twice as good.) Thanks!
Thanks!
Thank you!
Could not agree more on the absolute beauty of simple ingredients with proper techniques. It's becoming increasingly more difficult eating out with how well I've been cooking at home. Thanks for all the instruction!
There’s something special about a dish being so simple but being so good
I made this tonight and I added mushroom in the sauce for me! My husband is not a fan of mushroom. He said whoever I am following is an outstanding chef. The sauce was out of this world!! This comes from a man who owned restaurants in Seattle. 👏👏👏👏👏. Thank you! ❤️
The combination of the audio and visual played while showcasing the freshly plated chicken ... *chef's kiss*
I'm literally making this as we speak. I didn't have shallots so I just finely diced onion and I don't have chives so I'm substituting that also. You couldn't have timed this video better because I knew I had chicken breasts to cook and I didn't know what I was going to do with them. Thanks brother for always coming through in the clutch and providing new inspiration for different dishes.
How’s it go? I’m curious about cooking this with thighs instead
@@Ilyas2.0-hn4qd it went well. Thighs would add more flavor, and if you have them skin-on, a chance at that crispy skin which is always good.
@@stephenshivers5150 temp for chicken?
@@noozingnop What does "temp for chicken" mean? The internal temp of the chicken when it's done cooking? The temp of the pan before the chicken is cooked? Chicken should be cooked to 165 and the pan should be at medium high. It's in the video
I’d like send appreciation to all the prep work you do before you film.
I’ve started using the Chinese method of marinating meat (dicing and washing, scratching with liquid seasonings, then scratching with corn starch). With the declining quality of store bought meat, it’s almost a necessity and does a lot to bring up flavor and texture. Also helps thicken any sauces or keep sautéed vegetables from ruining the browning on the chicken.
Scratching? Is this some kind of spell-check issue, and you meant to type a different word?
@@fordhouse8b no, that’s how chef wang gang refers to the technique. you basically whip the meat and seasonings with your fingers until it’s all been picked up by the meat, and then do it again with the corn starch until it becomes sticky. I doubt there is any real hoodoo to it, but it does cause the seasoning to adhere to the meat instead of sitting in a pile of juice.
0:15 That music. Never have I been more pumped to learn about cooking.
Flashback of 1990's work out videos....feel the pump!
I like how the tone changes to a more serious one for more technical videos. Brilliant take.
This is serious? Holy shit I’m almost afraid to watch more videos from this guy
I sent this video to my husband. I've been cooking like that for decades. Our breakfast was steak with fired eggs. Basted the steak with butter, garlic, and rosemary. 😋
As a blue collar welder that has a passion for cooking, I am now subscribed to this channel. No mess, no fuss, just superb technique and perfectly executed final product. 👏🏻
Would love to see a "Marcus Can Cook" series. Would like to see him try to make simple dishes like this one. Just to see what the average Joe can do. Maybe with a review of what he could have changed for a better result.
That's a great idea.
I really dont care for a lot of you tube chefs on here but i will say you do pretty much everything RIGHT my dude !!!!! I really love your style and the things you cook for us not chefs and make it really simple for us. So well done my friend !!!!!!
I appreciate how you mention length of time cooked and temperature setting. Most videos miss out these very important details.
Thank you much Sir! That had to be the most beautifully plated chicken breast I have ever seen in my 49 years of life!
...and Happy Valentine's Day 💘
Sonny - your cooking videos are inspiring and make me want to cook and try your recipes. You also are very detailed and instructional. And to make it even better, you're one of the most entertaining and witty presenters. Every success to you, family and team. Thank you for your professionalism.
1) you deserve an Oscar
2) your are legit the best UA-cam real life chef
Every recipe of yours I’ve made came out fantastic
Hey brother. First, thanks for all your videos. I've been consistently cooking for the last few months now using a lot of your videos as a foundation. You seem a little tired in this one, it's okay to take a break sometimes. Take care of yourself good sir.
this was my last video before a much needed break lol, I'm all good
This is it, this is the video I’ve been needing for ages. I think your simple and direct approach, and thoughtful advice, may have finally solved some of my misunderstandings and mental blocks with pan sauces, and I really appreciate it.
Love the little bits of technical info.
Made this for the first time for dinner tonight and dude seriously sooo good. I wish my stomach was never ending I could have just ate it forever. Making this again on Wednesday. Me and my taste buds are forever grateful. Thanks!
It's always good in recipes with alcohol to hear the alternative option for those of us who aren't able to use it - much appreciated! :)
From a man who couldn’t cook thank you for educating me not just on this recipe but how to easily make a sauce for any meat
I love these videos with the longer format and explanations. I'm teaching my daughter to cook and this fits in well with pan sauces, gravy, etc.
Thanks for helping me teach my 9 year old some awesome tips and methods!
I love your recipes and use them often. My question is how do you cook for a family. Maybe you can show us how you would cook 4 chicken breasts?
I just did this with a Steak and used the red wine and beef broth. I was amazed how good it was for being so simple, thanks for the video!
These are my favorite videos on this channel. Stuff I can do quite simply at home for my family. Will make this next week. Thanks dude.
I use white wine vinagar on my pan sauces, and its absolutely amazing. It's what A1 wishes it could be.
White vinegar isn’t the be-all, end-all of ingredients, but it is underestimated. Simple, cheap, and packs a punch, so a little goes a long way. For many years where I work, we used a combo of white wine, vinegar and lemon juice as the base for our sauce for fish, for an al you can eat buffet and for many banquets. Done right, it can be delicious, done wrong it can be disgusting.
Love hearing advice on how you store Herb's!
Followed your tips with cast iron. Didn't use thermometer, but feel firmness instead. Came out done with grilled marks & juicy. Thx 😊
The basting is what sold it for me, I can get a good sear on a chicken breast, but this is next level!
Great video guys!!! I'm retired in Louisiana! Keep up the great work!!
Yes, the beat up fridge in the backyard. Great chicken too.
Dude. While we can nerd out about knife technique , the speed and not needing to look is spot on. I'm a "hinge" guy, but that's just how I learned. Point down, fingers in :D Great video my brotha
ThisGuyCanTeachEnertain,....Thank you Sonny. Your fabulous positive character comes right thru in your videos. These are great learning videos for me as I try to elevate my cooking skillz. I really appreciate the healthy and relatively "simple"(achievable) cooking results. I get the impression you could be explaining how to replace a storm door and make it equally approachable and doable. Cheers.
Sonny, I’ve watched dozens of your videos but it wasn’t until last night that I finally made your legendary rosemary salt. All I can say is…I will never again cook without this salt, until the day I die. If you know, you know.
I struggle with pan sauces for some reason. Awesome video that helped a lot. Thanks for sharing
Sonny thank you and Happy Valentine's Day ❤ your videos just make my day
Just made this tonight. Amazing! Better than chicken you will find at a restaurant, just like Sonny said!! This will go into regular rotation. Thanks Sonny!!
I’m a decent cook myself. But your style and test concept cooking is fantastic. Big Thank You! Fun guy! Great food! Perfect!
Used your recipe but I guessed amounts with how much I was making bc I also served the chicken and sauce over butter garlic Parmesan rigatoni and I made for 6 people. the sauce was fantastic. I didn’t make mine so thick like what was shown.
I also just
S&P and garlic p the chicken and sprinkled fresh rosemary on it along with adding fresh rosemary to the sauce. Was the best! Thank you so much ❤
As some one who’s been intimidated by fancy cooking, thank you for this. Just made it tonight and it is incredible. Puts my go to chicken meals to shame. LOVE YOUR VIDEOS!! No more chicken restaurants for me 😂
Worked great did the pan sauce with pork tenderloin and it was delicious. And on a weeknight for supper with some roastie potatoes and carrots. Thank you for this.
I made this tonight and it was great! Thank you as it will be used many time now!
This dude can cook!!! 🔥🔥🔥🔥😊
the seasoning is so good
Wow, simple straight forward explanation. I've been cooking your recipes with ease. Your brief refrigerator scenes get more and more imaginative. Doctors during the plague wore such masks with herbs inside to protect themselves from illness. I don't know if you did that on purpose but very clever. The sword gave the whole thing a Skeletor vibe, but the sudden appearance of the poor abused refrigerator was totally unexpected! 😂❤ 👍
Gonna make this for my fiance for Valentine's dinner Saturday night. I had a whole other meal planned but holy crap I have to make this!
How was it??
This looks incredible. Watching this while reheating some ribs we smoked Sunday, love the ribs but I think chicken is on the menu for tomorrow night :)
Your videos have rekindled my desire to do more cooking. It started with the Made In 12" nonstick frying pan I bought a few weeks ago. Today I got my Made In 8" Chefs knife 🔪 Funny what a difference new, quality cookware makes 🍳
BTW Not only are you a great teacher but you and Marcus are hilarious too🤣
before the lemon, you add cold butter. Can you re-use the butter you poured off when you pulled the chicken?
Good looking sauce and seems easy and fast.
The only way I can get skin-on chicken breast is to process a whole bird myself.
Grocery stores either have bone-in chicken breasts with skin or skinless breasts.
This video felt exceptionally educational. I love all your videos-super helpful and informative… and teaching us delicious recipes. Thanks for sharing what you’ve learned!
Sunny is a pro at rolling herbs up in paper
Dude! You actually inspired me to shave my head. I was thinning too and started to obsess about it. Shaving was the best thing I ever did! If you know you know!
You fixed my butter basted ribeye! No one told me about the extra carry over cooking from the basting!
Thank you!!!! I’m buying a t-shirt just for that nugget
loving the more relaxed energy in this vid!
I like this dude. I do. I like him. Thanks for the education, motivation and encouragement
Hey Sonny,
I noticed that you were calmer and a little slower paced in this episode. I’ve heard others in the comments section call your other video styles “manic” and I respectfully disagree with that observation. I appreciate the values of both video formats and I think you should just do what you personally prefer or comes naturally to you.
Happy cooking!
Thank you so much for the weighted rosemary salt recipe. That really helps.
I just made this for my family, and it was freaking amazing. I did oversalt the chicken for sure. So next time i know. Probably 30% less salt. Will definitely be making it again, probably next week!
"I'm bald.." lmao 2:04
Always cracks me up when I see people make pan sauces with so little fond and tons of flavorful ingredients.
Like, I’d love to see them blind taste test it vs a sauce in a clean pan and see if they can tell the difference, because I really doubt it.
You just made a sauce, which is cool, and it was made in a pan, so I guess it’s still a “pan sauce” though, lol.
you are so gifted!
I make the same sauce , though use tarragon & a dollop of dijon mustard. Yum-o!
You just made me verbally express , "OOOOOH!"
If i wasn't already subscribed, his whisper during the basing would have convinced me
JFC! Thank you for properly explaining the benefits of basting, especially when it comes to cooking uneven proteins. I swear I just left a rant of a comment on another youtube channel because they didn't understand that basting is phenomenal for many reasons, and this one is often overlooked. You can focus your basting on the fatter/thicker end of a protein to help it cook more evenly. I could go on, but suffice it to say that your protein game is on point, Sunny!
My only critique here is that you didn't talk about the importance of gelatin in the pan sauce. If you use store-bought chicken stock, your sauce will be watery and thin no matter how much you reduce it, so if you're using cheater stock, just bloom about 1-2 tsp powdered gelatin per cup of stock, and this will help your sauce tighten up as you reduce it.
Sonny, you're the chef Man❤
Made this today and it came out great. The chicken cooks perfectly using this recipe. I struggle with chicken at home. I went a little too hard on the Rosemary salt, will use have next time. Its not a steak....
I made this today.. my god was it good. Definitely making this again, and again, and again....
Your comfort in cooking makes it so enjoyable to watch !! I wish I was that chill 😂😂😂
My mom is a cook at a famous Louisiana restaurant and I swear she makes Michelin star meals on a regular Tuesday. Shit people would pay big bucks for.
Love your cooking! Your " better than grandmas" pot roast is a hit in my family!
Wow, I just learned more about cooking that from any other video. Amazing.
Been a fan for a long time. Love the knowledge you share. Please do a video that shows you cooking for 4 people. Some of these work great for 1 or 2 but how do I pull it off for 4-6?
Really enjoying the channel. Always fun, and informative. I've already made a few technique tweaks and am pleased with the results. Making that chicken this weekend.
Great video. Simple ingredients + good technique = a great meal, everytime.
The sauce in the thumbnail looked really red, but the sauce in the video looked more like a classic gravy brown.
Don't know if this was intentional or not, but I clicked because I was intrigued because of how red it was.
Great video! Thanks for sharing, love the herb trick
its these simple dishes that I love about your channel. I watch to be able to cook, not look at some ingredients I can't get my hands on.
I made this and it was delicious. The pan sauce is fantastic. I also used chives from my garden. I’m bald too.
just made this with chicken strips. omg..... delicious, thank you. it is so so good
Thank you for the inspiration!
I have a question: When making the sauce, could have you used the leftover butter from bathing the chicken instead of adding cold butter?
Your chicken tender pan sauce recipe blew our minds at home. I make it once a week now because my family loves it so much. Can't wait to try this!
I do the sauce in a very similar way when I make a pan of fish. Finely chopped onion, white wine, Citron, fish stock, garlic, butter and parsley. The fish is just salted and coated with flour and egg (just like a normal breading but without the actual breading). A nice glass of the chilled white wine goes perfectly with that. Enjoy.
Thanks for the video, I'm gonna try this one!
Question for thatdudecancook: To make the sauce you remove the cooking oil & drippings from the pan. Later you add back chicken stock and butter, for flavor and fat. Why not leave the oil and drippings? It seems like they are rich in the two elements (flavor and fat) that you add back later.
OK yes I followed this closely...I LOVED the result that came out!!! Went back to the pan to devour the rest of the sauce and picked the chicken clean! Fantastic!!! THANKS