I miss these regular recipes a lot more than the old fashioned cookbook stuff. By the way... This channel has some of the highest production quality on UA-cam. Even better than BWB.
I did it! As I wrote previously, I have a chicken allergy. I substituted pork loin and vegetable broth for the chicken and chicken broth; smoked paprika for the red pepper flakes (added some to the coating and the sauce); and crema for the whipping cream. I live in Guanajuato, Mexico and heavy whipping cream is one of those things that aren’t easy to find here. This was delicious. Steam a bit of broccoli and poured the sauce over the pork and veg. Looking forward to my leftovers.
Kat and I made this one with acorn squash and it was awesome. We're going to try the same next time over some rice, anticipate it to be akin to a curry!
I make a recipe very like this with the addition of fresh spinach. It’s always fun to cook with you. Thanks for giving us the freedom to make it our own.
Brandy or sherry, plus green olives and capers. A California brandy (e.g., Christian Bros.) has a nice, subtle sweetness that I find excellent for cooking.
I tried this for dinner tonight, and it was really good. We had it with instant mashed potatoes and the sauce stood in for a gravy. It was so good. I will make this again. Thanks.
I've known people who follow a recipe to the letter, but after 40 years of cooking I can say that there is usually a lot of leeway in the ingredients you use. After all, the original recipe writer probably just suggested what they had in the cupboard or fridge.
I love all your videos. My favorite is the old cookbook ones as I have a large collection of them myself. Not as large as yours I'm sure but I'm always hunting for more to add to my collection.
Anyone else get a little anxious when you watch multiple vids with the family cat visiting and then Glen does a chicken pan fry.... no cat aka Chicken to be seen? Lol keep your method strong Sir
An instant-read thermometer is also a wonderful thing to have if you like tea. Many oolongs and greens brew at lower temps than black teas and coffees, so if you're stuck without a smart kettle, it's an immense help.
This looks delicious. When boneless, skinless breasts are on sale I make breaded chicken cutlets. I have also cut them in big chunks and very gently poached them in curry, just until they're done through (though I prefer thighs for this).
Question about the recipe. In the description you have "Stir in cream, and grate in Parmesan or Pecorino. Place chicken and any juices back into the pan. " but in the video you put it over the chicken. Just woundering which is correct, or should both be done? Thanks!!
Chicken breasts poached in stock or bone broth to 162°F-166° F are fully cooked, tender, and not dry, rubbery. They are one of the best ways to get protein at a very low calorie count.
Ok …… so I just have to point this out…… You must have Cajun blood in you!!! 1. You love to cook! 2. You “talk with your hands” I did some research and found your sir name, Powell, which definitely is not a Cajun name (but may make us related as my grandmother was a Powell from NC) …… SO if you have Cajun blood it would have to be through your mother! Let me know if I’m right!! Thanks!! Ruth Speight Parks Lake Charles, LA PS……. In Southwest Louisiana we have a slang name for a Cajun but I will be nice and not use that term 🤣🤣 oh yeah!…by the way, I’m half Tar Heel (Speight) & half Cajun (Vincent)
Disappointing about the wine. I keep with semi-sweet wines myself. Seem too enjoy them the most. I am having spring rolls today for dinner, vegan egg salad tomorrow. Much love to you both, and Chicken.
My mom gets the breast cut really, really thin, then beads it with just flour and egg, and fries it in enough oil. It's so simple, it stays moist and tender and delicious.
The first mistake people make with chickenbreast is cooking thick chickenbreasts. Cut it thinly. Works better, cooks better and tastes better. I like adding lemon juice in my chicken just before cooking. I like the taste. You could do a bit of wine also. Second thing is cook it in the airfryer. Juicy chicken always.
I doubt this French trained chef has an air fryer although he has four of everything else except for his prize copper bowl. Before Covid he produced cooking shows for a living. This is in response to the person who told Glen to air fry his chicken bread breast to keep it moist.
Glen: As an alternative to wine or stock/vinegar would, in your opinion, apple cider mixed with a small amount of apple cider vinegar work and no the flavor profile of today’s chicken breasts with sine dried tomatoes? Respectfully, W.S.
I would never sear chicken like that, it makes it tough and stringy. Slice the breasts. Poach it in water or broth. Chicken overcooks very fast. It's done when it just barely stops being pink, which happens really quickly, you have to slice the breasts to check frequently. Air fryer chicken breasts are a great alternative, they stay moist and you don't need to keep checking it.
I'll pass on the cream sauce. If those chicken breasts had been in my kitchen they would have been cubed, dredged in egg and flour, pan fried, and served with mashed potatoes, green beans and cheddar drop biscuits. Different upbringing.
I miss these regular recipes a lot more than the old fashioned cookbook stuff. By the way... This channel has some of the highest production quality on UA-cam. Even better than BWB.
Much easier to watch Glen than Babish too.
I think Glen works in film production or photography, if I recall?
Yeah, one of the earlier videos shows off some of the equipmen
I appreciate the specific examples of substitutions and how to adjust to accommodate them!
I did it! As I wrote previously, I have a chicken allergy. I substituted pork loin and vegetable broth for the chicken and chicken broth; smoked paprika for the red pepper flakes (added some to the coating and the sauce); and crema for the whipping cream. I live in Guanajuato, Mexico and heavy whipping cream is one of those things that aren’t easy to find here. This was delicious. Steam a bit of broccoli and poured the sauce over the pork and veg. Looking forward to my leftovers.
Lovely I will try with pork
Welcome back!
Kat and I made this one with acorn squash and it was awesome. We're going to try the same next time over some rice, anticipate it to be akin to a curry!
Whether it's the old cookbook show or these ones, I always like seeing your take on things! Thank you for sharing
Looks tasty! Love it when you both keep going back for another bite.
Everything tastes better when it's on sale!!! I love you guys!
We recently purchased a Lodge skillet and wanted to make something new tonight. We are so warm and happy now! Thank you from San Diego, CA.
I’ve been watching for a good while now. I’ll say it again, you’re an excellent teacher. Love these videos, I retain a great deal.
OMG, this looks so delicious. I don't usually eat dinner for breakfast, but . . .
I make a recipe very like this with the addition of fresh spinach. It’s always fun to cook with you. Thanks for giving us the freedom to make it our own.
Capers are good as well.😊
Love your shows! Best part is when Jules comes in for the tasting.
I kept waiting for you to put in portabella mushrooms. I think that would have been delicious.
Brandy or sherry, plus green olives and capers. A California brandy (e.g., Christian Bros.) has a nice, subtle sweetness that I find excellent for cooking.
I tried this for dinner tonight, and it was really good. We had it with instant mashed potatoes and the sauce stood in for a gravy. It was so good. I will make this again. Thanks.
Thin pork chops make great sandwiches. Even cold the next day.
Thank you for letting us into your kitchen. Your food looks wonderful.
I've known people who follow a recipe to the letter, but after 40 years of cooking I can say that there is usually a lot of leeway in the ingredients you use. After all, the original recipe writer probably just suggested what they had in the cupboard or fridge.
I love all your videos. My favorite is the old cookbook ones as I have a large collection of them myself. Not as large as yours I'm sure but I'm always hunting for more to add to my collection.
Must be good. Glen did his happy dance.
Anyone else get a little anxious when you watch multiple vids with the family cat visiting and then Glen does a chicken pan fry.... no cat aka Chicken to be seen? Lol keep your method strong Sir
dry sherry with Chicken is fabulous too
Planning to give this a shot soon - thank you for making me less ummm.. an**err.. detail-bound with my cooking!
You can't beat a Wee Knight Chicken
Enjoying Beer Can Chicken. 😎👍
Found a Great Knife for the outdoors.
Heritage Steel doesn't go there.
It's a tumbler kind of wine?
I laughed!
Thanks for all of the great recipes and humor!
Great for scraping up the fond
These adult big kids compliment each othe A match made in Canada. This is another awesome video.
Love sun dried tomatoes!
Love the Ontario pronunciation of shallot. Hehe
"Tumbler kind O' wine" zinger..
Good show as always thank you kindly
It’s a tumbler kind of wine. Very descriptive!
I've got dinner tonight, Thanks Guys.
Yum. Thanks.
I also have a great recipe for an oven fried chicken. Using chicken breasts, they always come out juicy.
I like to use them in a chicken parm!!
Great video as always, gotta love your "make it fit" attitude towards these recipes.
An instant-read thermometer is also a wonderful thing to have if you like tea. Many oolongs and greens brew at lower temps than black teas and coffees, so if you're stuck without a smart kettle, it's an immense help.
This episode really reminded me of the CBC (?) show The Urban Peasant and the host's use what you have attitude.
This looks delicious. When boneless, skinless breasts are on sale I make breaded chicken cutlets. I have also cut them in big chunks and very gently poached them in curry, just until they're done through (though I prefer thighs for this).
My mom from Oklahoma would call that smothered chicken
Plenty of people from plenty of places would call it that as well.
Claims I'm the first view. Sounds like an interesting recipe. Let's see how it turns out...
Alas, I'm a chicken thigh fan and my wife INSISTS on having chicken breasts. I try to use some of each. I need to buy some shallots.
How was your vacation?
Question about the recipe. In the description you have "Stir in cream, and grate in Parmesan or Pecorino. Place chicken and any juices back into the pan. " but in the video you put it over the chicken. Just woundering which is correct, or should both be done? Thanks!!
I doesn't matter - as written is the 'correct way', as I did it in the video is the 'I forgot way'.
I just got a free rotissary chicken yesterday. I wonder if my white wine vinegar will work.
I've been making this for years. I call it "get a wife chicken". Was the first dish I made for my Julie
❤
a couple pats of butter at the end would be great too.
Yes - it would really give the sauce some gloss.
Chicken breasts poached in stock or bone broth to 162°F-166° F are fully cooked, tender, and not dry, rubbery. They are one of the best ways to get protein at a very low calorie count.
I use the oil from the sun dried tomatoes for frying off onions etc.
I don't think Glen liked the wine 😂😂
I like making chicken Kievs with chicken breast when on sale . Give them a try .
Even tho I. Am in dialysis I still watch your show. I've been watching you for years. Just can't eat your salty food anymore.😢
Mmm, allergic to chicken. I’m gonna use some pork tenderloin that I have.
Salt?
Yes - there was salt.
Ok …… so I just have to point this out……
You must have Cajun blood in you!!!
1. You love to cook!
2. You “talk with your hands”
I did some research and found your sir name, Powell, which definitely is not a Cajun name (but may make us related as my grandmother was a Powell from NC) ……
SO if you have Cajun blood it would have to be through your mother! Let me know if I’m right!!
Thanks!!
Ruth Speight Parks
Lake Charles, LA
PS…….
In Southwest Louisiana we have a slang name for a Cajun but I will be nice and not use that term 🤣🤣
oh yeah!…by the way, I’m half
Tar Heel (Speight) &
half Cajun (Vincent)
Disappointing about the wine. I keep with semi-sweet wines myself. Seem too enjoy them the most. I am having spring rolls today for dinner, vegan egg salad tomorrow. Much love to you both, and Chicken.
Ive been saying shall-its wrong all these years!! It's Sha-lots!?!!!
The American pronunciation is probably what you're using. Glen uses the British (and Canadian, I'm assuming) pronunciation.
Makes me think of Anne of Green Gables and "The Lady of Shallot" 😉
Glen is Canadian. You did not pick up on that?
While you were finishing off this dish I would add some rice to soak up that wine sauce...
My mom gets the breast cut really, really thin, then beads it with just flour and egg, and fries it in enough oil.
It's so simple, it stays moist and tender and delicious.
The first mistake people make with chickenbreast is cooking thick chickenbreasts.
Cut it thinly. Works better, cooks better and tastes better.
I like adding lemon juice in my chicken just before cooking. I like the taste. You could do a bit of wine also.
Second thing is cook it in the airfryer. Juicy chicken always.
My cooktop goes to 11.
Pfft. My cooktop goes to eleven.
That 1 chicken breast looks pretty anemic 🥰
Cook the chicken breast in the air fryer you wont have dry rubbery meat
I doubt this French trained chef has an air fryer although he has four of everything else except for his prize copper bowl. Before Covid he produced cooking shows for a living. This is in response to the person who told Glen to air fry his chicken bread breast to keep it moist.
Glen: As an alternative to wine or stock/vinegar would, in your opinion, apple cider mixed with a small amount of apple cider vinegar work and no the flavor profile of today’s chicken breasts with sine dried tomatoes? Respectfully, W.S.
I might find the additional apple cider too sweet with chicken - but with a pork chop, I think that would be great.
@@GlenAndFriendsCooking Thank you for the response.
If your chicken breast is dry then you didn’t cook it right
I would never sear chicken like that, it makes it tough and stringy. Slice the breasts. Poach it in water or broth. Chicken overcooks very fast. It's done when it just barely stops being pink, which happens really quickly, you have to slice the breasts to check frequently.
Air fryer chicken breasts are a great alternative, they stay moist and you don't need to keep checking it.
😅I guess you know you are telling a world renowned French chef how to cook chicken.
I'll pass on the cream sauce. If those chicken breasts had been in my kitchen they would have been cubed, dredged in egg and flour, pan fried, and served with mashed potatoes, green beans and cheddar drop biscuits. Different upbringing.