Chicken Breasts That Don't Suck | Basics with Babish
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- Published on: Thursday, December 7, 2017
- Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
Music: "Stay Tuned" by Wuh Oh
https://open.spotify.com/artist/48AHKCezlxWjPfE4FLf0b8
Watch the rebroadcast of the Twitch livestream for this episode here: https://cnclips.net/video/N4CbgmRezs4/video.html
Grocery list:
-One whole chicken
-Salt
-Pepper
-Oil
-Shallots
-Sherry
-Chicken stock
-Freshly chopped thyme
-Freshly chopped sage
-Butter
-Lemon
Equipment list:
-Chef knife
-Kitchen thermometer
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Chicken is pretty cool
Hey I really like this and it taste delicious!! I was wondering what I could replace the butter with in the pan sauce as my brother has a dairy allergy and couldn’t eat it with the sauce at that point. Just seeing what I could do instead, thanks!
Look at all those chickens
Can anyone give me a rough estimate on the total amount of time it took to prep and cook this, as well as how much of the wine and chicken broth to use? Thank you!
This is a vegans worst nightmare 😱😨😰😵
Best breasts I’ll ever have
I’m so lonely
How long do I leave the chicken in the oven?
You could literally make a restaurant with the recipes you teach us.
An oven? What do you do if one's not available?
Title - chicken = breast’s that don’t suck
Make Pad Krow Prow please
"perplexing pieces of poultry"
is that you AB?
Edit: "But that's another show" huh? I wouldn't suppose you have any SKITS or REPRESENTATIONS for us, do ya?
4 chicken breasts pounded out to 1.5cm thick
Thyme
Paprika
Brown sugar
Onion powder
Garlic powder
Play around with the mix until you find something you like (brown sugars the key to get a nice caramelisation)
Oil up your breasts 😉
Mix your herbs
Rub the herbs on both sides
Oven at 220c
18 minutes
Boom
I made this with chicken thighs, whiskey, onions, and lime and it was AMAZING!!!!
Any decent replacements for the sherry ?
Sherry?
But what if you're on a budget, and it's cheaper to get boneless skinless chicken breasts? How should I modify the recipe for that?
Thanks for the tutorial, I personally don't like the fat on the top of the chicken. I just fry the chicken, the only case I keep the fat is when I cook it
What temperature should you cook down the liquids into a sauce? I feel like I burned my shallots and added the butter a little too soon.
What wine did he use?