Quick and Easy Sauteed Chicken Breast
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- Опубліковано 16 лип 2014
- Many of our cooking class students say that they've had a "chicken breatkthrough," after seeing how Chef Bill does it. Here, he demonstrates how to saute the perfect chicken breast.
This guy knows his stuff - a no nonsense professional who keeps it nice and simple. And unlike a lot people doing cooking demos on UA-cam, he's not 'bubbly' and trying too hard to be a celebrity.
That’s precious
@geraldine john thomas
Why thank you, dear. I'd even go so far as to say it's adorable...
Wow, I have to say that I have watched a lot of cooking videos and haven't seen anyone explain what to do, and why it needs to be done in such a clear and easy to follow way than you did!
Totally agree. No one goes into this much detail. A very caring chef!!!
Good point
Pro Tip from another professional chef: He did everything perfectly well. However, with a light flour coating, you must also season the meat again... or you’ll have a bland cooked flour hitting your tastebuds. Lightly seasoned the meat, dredge in plai flour, then season on top of the flour coating. Big difference. 👍
Would it taste better if he fried it in butter?
@@1ftsports678 I think 425 pan temp might be too hot for butter.
@@edcarlin9310 use a touch of oil and the butter won't burn
Or hear me out. He had already seasoned the flour.
He said the first step is seasoning the meat. This means the flour had seasoning
I dont write in the comments section, but this video was what I was looking for. Brief, to-the-point.
Yes not this blah blah blah mumbling
best video I've seen on cooking a chicken breast
Agreed. Very well done.
You have convinced me about the resting time.
Damn. It seems so simple but it is complex. it really makes a difference when done correctly. Bravo
Wow! I love the simplicity and explanation. Great job chef!
Great job explaining those small details. Thank you!
My poor hubby had a ton of dental work lately. This chicken was so tender, he had no problem eating it! Thank you for this recipe, easy instructions and from saving the poor guy from another night of meatloaf or soup. :)
You're a good man. Perfect instructions. Thank you very much
Love the videos by chef Bill, they provide incredible cooking tips. Please make some more videos.😘👍
Simply the best video on cooking chicken breast. A huge thanks! Now to make those gains :-D
You make for a great instructor!! Thank you for making this video, very much appreciated 👍
No one knows & explains it better than a chef... thanks alot.....
By far the best chef demo yet re chicken. Thank your thoroughness !
Brilliant! How-to video is nice and easy to follow.
One of my chef-instructors would always shout out "let it cook!!!"...meaning, once it's in the pan...don't move it around. You only touch it when you put it in the pan, when you turn it, and when you take it out. Great video! :)
Wow, good and simple tips, especially like the one about flipping it over away from the stove so a grease fire does not occur. Thank ya!
Finally, I now know how to cook delicious chicken breast properly. Thanks much.
You Made it Look So Easy!! Many thanks from Canada!
So good explained! I learned a lot with this! Simple but very useful. Thanks 🎉
I followed your technique and this was the most delicious piece of chicken breast that I have ever made. I cooked it to 153f it was amazing.
Very nice video. Explained these basics so nicely. Thanks
After 30 years of being an idiot, I finally learned how to properly sauté a chicken breast. Thanks.
Awesome Bill, thanks for sharing!
3:00 - when you get the juices pooling on the top of the chicken, it's time to add enough seasoned flour to soak them up. Once soaked, spread evenly over the meat before turning.This gives a nice golden crispy crunch to the outside whilst retaining the moisture within.
Great, simple method to accomplishing something that folks like me are scared to do. I'll follow your lead and try this soon.
Great video! Thank you chef, xo
❤ Thanks for this great video... I appreciate the tip about letting it rest for 8 minutes per pound... I always feared the protein getting cold..but you've taught me otherwise 🎉. Thank you!
Great video explained perfectly. Just one issue to all. Reminder you will probably add 30 seconds to 1 minute extra cooking time. His stove are professional with about 50,000 BTU’s output. Our average stoves get to about 12,000. Unless you have a Wolf brand then you get 18,000-20,000 BTU’s. So add about an extra minute to your cooking time. The intensity of heat does matter, especially in the ovens.
Good call.
He already explained what temperature to cook at.
Lol 50,000 btus? so wrong nothing commercial can do that. Residential about 16,000, commercial around 36,000.
Or better yet, cook by temp not time.
@@sawboss5794
You miss the point. What the other guy is saying is there is a big difference between commercial and domestic stoves.
Excellent example! Thank you!
I just cooked this and it is BUSSIN. AMAZING
Excellent 😀. Thank you Chef.
Exceptional - for some reason everyone has a recipe for adding some many things to chicken breasts - this looks simple and fab so delicious! Bravo !!
Wow! Thank you so much! Finally the simplicity this non-talented "cook" has needed!
I liked your presentation chef.
Simply the best American style explanation.
So simple . I’m going to try this now
Very clear and very informative and most importantly Simple. Thank you.
Where u from?
thanks for the vid, I cooked this today was so delicious first time I ate all the chicken breat
Excellent presentation. Quick and very educational.
Very good. Simple, to the point. I never knew Jesse Watters could cook.
😄
Aloha from an old guy learning to cook. This was a great video, very informative.
Aloha from Kula, Maui
J
quick and easy,great video.thx
All the info I was looking for excellent video.
You just answered my q's about cooking chicken breasts. Thank you.
Brilliant! How-to video is nice and easy to follow.. Excellent presentation. Quick and very educational..
Clean.
Clear.
Helpful.
Thank you!! 🎶🎶🎶
I have never seen a drill surface thermometer before. Something new, Thanks.
Holy cow perfectly executed video just subbed liked and saved👌
Thank u for explaining cause for guys that doesn't know the technical stuff it helps
great video, helped me alot, Thank you!
Very well explained! Down and dirty on how and why to do it correct
This is the first video I've seen of yours Bill. I really like your teaching method. Subscribed and Liked.
this is the best explanation of resting a meat that I have watched
Best chicken ever thank you.
Thank you so much for this video. I love simple things like this that I can add seasoning to and that cooks fast. I think I can handle this. I just have a phobia to pounding meat like this, like I'm destroying it.
Great instructions, gained a new subscriber
wow! you are fantastic :) really helpful! thank you
Damn, you made that sooo simple!
I subscribed
Thanks for the help!
Learned something new thank you!
Thankyou very much for sharing this with us. For myself, I found that chicken or other meats not pounded retained their moisture far better than the pounded ones. And I would rest the meat for longer.
A master chef!
Simple but informative. Thanks
Chef love, your style. Thank you for your expert cooking. KW MT. 🇺🇸 🎉
Wow I feel so empowered after watching this video. Like, "I can do that!" Please teach me more! Thank you!
Great video!
Thanks for teaching
straight to the point. nice.
Hes an excellent chef
Excellent - thank you!
Very well explained.
when I turn the meat I like to put a hand full of chopped onion in.
sure kicks up the flavor
great video
Great job sir!
WOW!!!
THANK YOU, now I can, Confidently cook Chicken Breast.
love to see the pros at work
Yes.. U explain things well.. U r a kewll guy 😊
Fantastic!
Perfect video thanks alot and I thought I knew how to cooked chicken correctly!!! 😂
Great video. Always overcook chicken breast. Thanks
Great stuff. Gift for teaching. What oil did you use?
Very interesting!! 👍
Nice Bill... good vid.
Thank youuuuu this helps alot
AWESOME THANK YOU!!! 👍👍👍
very well explained there BUD
Very helpful 😃
I like this guy
great video
Great, thank you !
Thank you.. finally it makes sense to me
Marry me😂❤️Love from Rosie O from Devon England 🇬🇧👏👏
simple like it
it's shame those yummy browned bits left in the pan weren't utilized to make a simple pan sauce too- finely dice up a shallot, soften until translucent, deglaze with a splash of white wine, stir & scrape up brown bits with a wooden spoon while alcohol burns off, and squeeze some lemon juice and soy sauce in there, stir until reduced and put the chicken back in the pan.
I was gonna say. Part of the reason for the flour, besides putting a little buffer and shell on the chicken, is to make a tiny bit of roux when you flambe or deglaze with stock, wine, sherry, marsala, brandy, etc. It makes its own coating then. I make this for dinner every few weeks, the restaurant I worked at 25 years ago had this on the menu.
Wooaa! I am a home cook. This is exactly what I do when I roast chicken. I undercook and let it rest. Then its cooked through and juicy. I use chicken legs mostly. Sometimes I use chicken breast but I have never thought of maul chicken breast flat. Maybe I can do the same for legs if I remove the leg bone. But mauling chicken leg flat isn't that important. I use chicken breast for taco. Then it may be pragmatic.
Nothing spectacular, just the basics which many people miss.
Awesome
Very good thanks