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The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101
recipe by Epicurious (@epicurious)
Ingredients:
- 2 chicken breasts (smaller ones preferred for even cooking)
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
- Vegetable oil (high smoke point, for sautéing)
- A couple of shallots, diced (~1/4 cup, estimate)
- 2-3 cloves of garlic, finely chopped (estimate)
- Chicken stock (~1/2 cup, estimate)
- Butter (2-3 tablespoons, estimate)
- Lemon juice, freshly squeezed (from 1/2 lemon, estimate)
- Fresh parsley, finely chopped (a small handful, estimate)
Steps:
1
Butterfly the larger chicken breast into two thinner pieces for even cooking.
2
Season both sides of the chicken breast with kosher salt and freshly cracked black pepper.
3
In a stainless steel sauté pan, heat a high smoke point oil and sauté the chicken breasts until browned and crispy on the outside.
4
Once the chicken is cooked with a nice springy texture, remove it and let it rest; carryover cooking will continue to cook it to the right temperature.
5
To make the pan sauce, sauté diced shallots in the same pan, adding a little more oil if needed. Once they are slightly browned, add the garlic.
6
Introduce chicken stock to deglaze the pan, reduce by half, season with a pinch of salt and pepper, then whisk in butter until the consistency is creamy ('mount with butter').
7
Finish the sauce with a squeeze of fresh lemon juice and adjust seasoning to taste. Stir in fresh parsley at the end for flavor and color.
8
Serve the chicken breast by slicing and plating it, with the thick and creamy pan sauce poured on the plate, not over the chicken to preserve its crispiness.