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

    My first cookbook, Eat What You Watch, is available now in stores and online!
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    http://www.bingingwithbabish.com/podcast

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Comment

  • MikefromQueens
    MikefromQueens  a years ago +4025

    Chicken is pretty cool

  • Tyler Williams
    Tyler Williams  yesterday

    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!

  • Richard Nixon
    Richard Nixon  4 days ago +1

    Look at all those chickens

  • Joseph Chiumento
    Joseph Chiumento  7 days ago

    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!

  • Charlotte Saiet
    Charlotte Saiet  7 days ago

    This is a vegans worst nightmare 😱😨😰😵

  • Exploding Minecart

    Best breasts I’ll ever have






    I’m so lonely

  • Just a Channel
    Just a Channel  14 days ago

    How long do I leave the chicken in the oven?

  • Big Chungus
    Big Chungus  14 days ago

    You could literally make a restaurant with the recipes you teach us.

  • legoman7041
    legoman7041  14 days ago

    An oven? What do you do if one's not available?

  • Cameron Kidde
    Cameron Kidde  14 days ago +1

    Title - chicken = breast’s that don’t suck

  • Kahlil Garcia
    Kahlil Garcia  14 days ago

    Make Pad Krow Prow please

  • Noodle Tribunal
    Noodle Tribunal  14 days ago +1

    "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?

  • Our Mantastic Life
    Our Mantastic Life  21 days ago +1

    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

  • Alex Garcia
    Alex Garcia  21 days ago

    I made this with chicken thighs, whiskey, onions, and lime and it was AMAZING!!!!

  • Dom Che
    Dom Che  21 days ago

    Any decent replacements for the sherry ?

  • Sam Sam
    Sam Sam  21 days ago

    Sherry?

  • Dreanna
    Dreanna  21 days ago

    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?

  • TechnicalDark
    TechnicalDark  21 days ago

    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

  • Patrick Barrantes
    Patrick Barrantes  21 days ago

    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.

  • Jess G.
    Jess G.  21 days ago

    What wine did he use?