This is the perfect way to cook a Chicken Breast!

Hello There Friends! Discover the delight of The Perfect Chicken Breast, accompanied by a flavorful mushroom, raisin, and PK wine sauce. Ideal for serving four, this fusion dish is complemented with seasoned green beans, offering a satisfying and impressive culinary experience. Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/chicken-recipes/chicken-breast-dinner-recipe/
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❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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Well hello de friends another fantastic recipe today I’m going to show you how to cook the perfect chicken breast everybody always overcook it so I’m going to show you how to do it to Perfection with an amazing sauce with PK and raisins and I’m got some green beans

With a little sundried tomato and little garlic and they’re delicious friends I hope you like the video remember thumbs up don’t forget to subscribe to the channel and don’t forget to ring the bell stay tuned I’m going to show you how to cook the perfect moist juicy chicken breast [Applause]

Okay friends well this recipe I promise you is going to be one of the best chicken dish You’ ever had in really quick really quick chicken breast we’re going to do them we’re going to S them with this delicious mushrooms and raisin sauce you want a raisins and amazing if you don’t like

Them don’t worry about it they are my rum raisins they’ve been drinking rum for the last few months no really it’s true they’ve been marinated in Captain Morgan spice room delicious if you don’t drink alcohol don’t worry about it you can take your raisins and you can put them in a in um

I don’t know some uh chicken stock chicken stock it would be great no chicken stock for you a vegetable stock okay then do a vegetable stock really simple for when this sauce I promise you you’re going to do it you know I’ve I’ve been teaching that recipe

For for years and people always say to me oh we always make that raisin sauce that PK wine raisin sauce it’s amazing with a mushroom I got um a portabella mushroom it’s about 8 oz of 9 oz of Bella mushroom you know one of those containers like this 8 oz I think Pella

Mushroom then I slice and then I also I saw a couple of shantella the other day so I decid look how beautiful it is you don’t get those often so it’s too big like this so we’re just going to cut them in little pieces because they’re way too big to have huge chantella

Chantella is this is a golden chantella is beautiful you can um I don’t like to put too much of the uh of the stem so but you can do it it’s a really simple sauce friend this is a a classic mushroom sauce there nothing to it

Nothing to it we’re going to put um a little shallots I got shot if you don’t shallots put onion be delicious okay nothing wrong with that we’re going to saute them really quick the shallots and um and really quick like you’ll see lower the heat I don’t want

It so hot and now we’re going to put the mushroom and what we’re going to do friends with the mushroom we’re going to get rid of the heat it’s really really important we’re going to get rid of the the water in the mushrooms did I say the

Heat I’m going to put the heat on it so look I got the mushroom in here so the shot really quick for a second or two and then we’re going to we’re going to put the uh Pini the um Chantel mushroom if you got them you don’t have it don’t

Worry about it just put whatever mushroom you can find even if it’s a little regular button mushroom nothing wrong with that portella mushroom whatever you P doesn’t matter this is a a very simple sauce friend and what we’re going to do which is really important at this point is we’re going

To get rid of the water you know when I cook with the with the mushroom I always want to get rid of the water how do you get rid of the water well you could put um a salt on there and I got this um mushroom salt the porini mushroom salt

People love it and I use that if you don’t have that use regular salt you know it’s like oh I can’t make the recipe because I don’t have potin mushroom salt you use regular salt what do imagine you guessing you know I like the dish but I would have liked it

Better if you use bili mushroom sauce got I out of my kitchen so so this friends is really important we get rid of all the water so keep an eye on it see that’s all I’m doing I’m keeping on IR it right here and right here friends I’m going to do a chicken

Breast now the secret of a moist chicken breast is what not over cooking it I promise you friends that’s all you got to do don’t overcook it everybody overcooks their chicken that’s what it is they overcook it I’m only going to do a couple all right this

Is going to be enough sauce probably for four I’m just going to do a couple right there I want you to do yourself great flavor my friend great flavor you do yourself a great flavor um don’t overcook your chicken everybody overcooks the chicken and they

Go you know my chicken is not very uh uh tender it’s not very this it’s not very this guess what from friend C yourself a thermometer okay this cost nothing $20 $25 instant read thermometer check it the breast should never exceed 165° never exceed it it be best

If you took the chicken at 155 and then it’ll get to 160 165 maximum and it’ll be nice and juicy and now the dark meat friend look look at all this water look at this this is the enemy right there you see right there that’s the Enemy this is why people don’t like mushroom it’s because of this guy is right there this this right there see look look look at all that water right there can you see it Jack look at all that water right there that’s the enemy okay we got to get rid of this this is

Why a lot of people don’t like mushrooms you know when they would come in my restaurant they would go Chef can we have this sauce without mushroom and I would say yeah you can have with a mushroom but if what about if I make it with mushroom and if you don’t like it

I’ll make you one without the mushroom really quick okay I can’t say 100% but I’m going to say 99% of the time they were like well you know we don’t like mushroom but we like your mushroom oh Mama Mia I’m talking I’m talking I’m talking and the Fly pen was right there

Thank goodness I got the thermometer I’m going to you see I got to be careful cuz I’m talking I’m talking and I forget what I’m doing so I totally forgot what was talking about you see I’m just going to do two breasts that’s what happened

Does it I don’t know if it happens to you but it happens to me all the time and you know people said I because you’re getting old yeah yeah you know what it happened to me 40 50 years ago same thing I always forget what I’m talking

About it’s tough when you have uh I remember when I had my show on PB on PBS people were like Mom here you forget what you’re talking about look look look look see look I didn’t do anything and look where do you think the water is it’s gone over here okay it has

Evaporated and now we are going to um uh um get more flavor you have to get rid of the water where water tastes like nothing you don’t want water in your food friends you really don’t want water in your food so I’m doing two things that one now otherwise the video is

Going to be too long a little salt and pepper in there friends little Sal and pepper you noce I DED the chicken really good okay I dried the chicken very good and then I’m going to pener it give it a beautiful color I’m going to cook it in the oven let me

Wash my hand real quick I’m going to put it in the oven the chicken there’s a lot to do here let me get that pan hot again I’m going to put a little bit of a a garlic olive oil just a little bit now look we’re going to put the

Garlic in there friends garlic and the chicken in the in the in the sauce thank goodness I’m having a good time a little bit of sage you don’t have Sage with the Rosemary you don’t have Rosemary put time put T you know I love

T all right when do you how long do you cook your uh your garlic until you can smell it and right now guess what I’m smelling it I’m going to put a little bit of my black Mission fig vinegar it’s a little sweet vinegar I love it and I’m

Going to put a little port wine in there just a little bit of port wine okay nothing look okay now Port you’re going to say well I don’t have Port Port is not expensive friends if you have a um I don’t like the flame too much so here

You go the camera don’t like it I like the flame but the camera don’t like it uh Port you’re getting yourself a ruby Port you can get this one right there at Trader Joe it’s $10 a bottle and it’s not expensive and let me tell you it

Makes amazing sauces you don’t have to reduce it it’s very simple put a little bit of stock just a little bit of beef stock if you have it otherwise put chicken stock in there all right we’re going to let this cook we’re going to put a little more salt and pepper in

There and this sauce is done friends chicken chicken chicken chicken let’s check the temperature of your fry pan make sure you are at what 365 we’re going to with the chicken on one side look this sauce is almost finished friend you see how simple that was child

Could do this we want to put the raisins raisins have been marinated in Rome since since uh Thanksgiving not really you can keep them in there for a year they’ll be ready for next year you don’t have to put them if you don’t like them don’t like them don’t put them okay this

Right there I keep it in my fridge I put them in Pudding I put them in creme rollet I put them in all kind of stuff and a little bit of cream look CH that’s it that much cream okay how much was that I don’t know

Uh A4 cup let’s put the chicken friends let’s put the chicken oh shoot I to shoot i t on the heat off I turn the heat off too many things to do I turn the heat off that’s okay we got time we’re going relax let’s pop a beer and we’ll

Relax yeah oh no I’m good you know what sometime what I do I have to be careful I’m reading it and it says 135 said it can’t say 135 it was on Cent instead of a fahren m for the new people that are coming to the channel they’re going to

Say this guy is a mess now that’s okay we’re just having fun it’s cooking it’s not bucket science all right how we doing jack we’re good he’s got it don’t worry about it look we put take the chicken and um put it right there and leave it alone it could have been a

Little harder just a little harder ah I put it the wrong side I put it on the outside so you notice right the the raisins you can make them in advance put them in a buet if you don’t have any just uh buy a pack I hate to tell you

That but you in case you forgot to do it you don’t have them you should put them in the fridge like this like I said you can put them in so many different things if you like them um you can put them in a microw oven with or P wine for for a

Minute and it will help promp them up that sauce going to need to be thicken in the minutes this chicken breast is going to be flipped and it’s going to pop in the oven and then I’m going to do some green beans I’m going to do some green beans

Very simple see look you see my Mis on plus I got everything I got sundri Tomatoes I got shallots I got garlic and I got some toasted almond and I’m going to put at the end and this is um about uh for four people it’s about a I say

About a pound of of green beans roughly all right now this as soon as we get a beautiful golden brown color cuz that’s really the style of the of the dish right there friends as soon as I get a beautiful golden brown color I’m going

To flip it I’m going to pop it in the oven I’m going to take the sauce I’m going to keep right there cooking and then I’m going to get ready to do the green beans okay but first I’m going to wait for this to be beautiful golden

Brown before I flip it on the other side and then pop it in the oven my Fred pen is my oven is 375 and my Fred pan is oven proof so I can just pop it in there okay all right so I’ll be back in a second when this is beautiful golden

Brown we flip we put it in and then we’ll start the green beans I’ll see you in a minute okay friends look I’m flipping them that they get a nice color we’re going to pop them in the oven and we’re not going to overcook them remember the oven 375 friends okay all

Right oh actually you know what I’m going to do since I got it din there I’ll do the green beans and the green beans are already poached they already poached and uh they’re cooked you poach them however long you want remember now friends when I poach vegetables I put it

In boiling water until it’s cooked to my liking I like soft green beans you like a Cy green beans make them crunchy and um and and then I put them in ice water immediately that’s how you poach any vegetables right boiling water cook them to your liking the minute they cook to

Your liking I I water the ice water will sealing the beautiful chlorop green color and it’ll stop cooking them it’s pretty simple right you know this how simple cooking is at the end of the day anybody can do it it’s like oh I don’t know what to do it’s nothing it’s a

Friends anybody can cook I am so convinced of that it’s not that I’m I’m I speak from experience friends remember I had a cooking school and my cooking school we were teaching people for 21 years how to cook people would come to me and say you know I’m just here

Because the kids bought me this gift certificate but I don’t know how to cook I don’t want to learn how to cook three months later they were bringing me sample of the food oh mama they were bringing me sample of the food they were doing I forgot the nutmeg don’t forget

Nutmeg this is the nutmeg Winder we don’t have anymore of those we used to sell them but we don’t have them anymore they’re difficult to find if you can use The Grater do you know the micro grater on this so remember the green beans are cooked friends all right

Look this shallots really quick this is for the green beans okay sundried Tomatoes if you don’t have sundried tomato put regular Tomatoes chop tomatoes you don’t like tomato don’t put them in you know somebody left a comment there they go so if you don’t like this

Don’t put it in you don’t like this don’t put it in I didn’t like any of us so I didn’t put anything in I thought that was a great comment that was funny we got a lot of great comments you guys are fantastic every Chef should be as lucky as I am to

Retire and to do a YouTube channel with this kind of audience you guys are amazing I mean let me tell you it’s fantastic I recommend every Chef out there that wants to retire and have fun start your YouTube channel start your own YouTube channel

It’s fun you can have a ball doing it I promise you look green beans what do you think they done all we got to do let’s do this now put I’m in no you know this this this fry pan is my reduction fry pan that’s what I use to make sauces

I use it for everything it’s like a mini walk it’s like a mini walk see look really really simple at the last minute you know what we’re going to do we’re going to put a little more butter cuz when in D give him more butter right

And um and a put p in there put a little more butter and uh and then at the last minute we’re going to put this all right friends I’m going to wait for the chicken to be ready and I’ll leave it out I’m going to

Let it rest for a second I’ll be back when the chicken is out of the oven and ready to go and I’ll show you how beautiful and moist it’s going to be see you in a minute okay friends it’s been a few minutes not very long I want you to do

Me a favor don’t forget check the thermometer Friends check the thermometer check the thermometer put it in the thermometer and make sure you’re in good shape okay you don’t want to go over 160 165 160 159 right there perfect 159 don’t let anybody tell you you got to cook at 18

165 180 18 180 you know what you cook at 180 the do the do Meats the um the the thighs and the leg yes take this out of here remember what I do when I do I something out of the oven leave a towel friends when it’s um

When it’s a dark meat yes you want to cook it longer cuz dark meat doesn’t cook so good the other day I went to a restaurant terrible restaurant not going to say the name but it’s terrible terrible and one of the chicken fajita something simple as you know how can

They mess this up right mamaia they were using dark Meats they were using thighs with the skin and the gristle it was not even cook terrible anyway for here you need a chicken breast really quick slice it really nice quick you can’t do that with

Dark meat dark meat you got to cook in a long time okay dark meat is wonderful but you got to give it time to cook all right we’re done the sauce let’s look at the sauce Friends real quick if you look at the sauce what’s wrong with it it’s

Too thin so I know we’re going to put butter in it but it’s still too thin so we’re going to take a little bit of corn starch this is really easy knife you have a cooked through put a little bit of cooked through in here okay if

You don’t have a cooked root then you got no other choice by putting a thickener like a corn stock like our root like a p to pow you got a lot of thickeners you can use but you got to use something cuz if it’s too thin doesn’t have any texture if it doesn’t

Have any texture you can’t test it that good a little bit be careful I’m always careful I don’t measure the core star you just put what you need you’ll see what you need you’ll see friends you’ll see what you need look you see you’re going to see it you’re going to see it

Right there and let’s see what we have look it’s beautiful by the way I put just a little bit more cream while the kitchen was in the oven they just needed a little bit more but put have a cream look how beautiful that is it’s gorgeous

The beans are ready the chicken is ready let it rest a few minutes if you have the time friends you should let it rest a few minutes the green beans what we’re going to do at the last minute we’re going to put a little bit of um um

Uh uh almonds on the top of it the chicken let’s take it let’s feel it and and if it’s not overcooked it’s going to be delicious if it’s overcooked it’s not going to be good okay I want to show you how moist it is okay so we’re going to

Take it out I like to cook it in an angle if I can right and and if you look at it friends look look at look how moist this is going to be you watch in a second you’re going to be able to see it this

Is this is how you cook the perfect breast of chicken you don’t overcook it friends the secret is not to over cook it do not overcook it this is cooked the Perfection look how beautiful that is look how beautiful that is friend you see it’s not overcooked it’s nice and

Moist and beautiful you see that’s all very simple you can put it like this on the plate let your guest cut it okay or you can serve it like that however you want to serve it on the plate and then we’re going to put a um we’re going to

Put a little bit of sauce in the bottom of the plates right little sauce in the bottom of the plate going to do it right there I want to put it right there in the middle sauce in the bottom very simple nothing very complicated I guess I got to stick stick

To where where I am now and I’m going to take my chicken breast and I’m going to put right on top of it you can put the sauce on the side however you want to do we’re going to take um our green beans going to put them on one side of the plate

Now you could also serve with a little potatoes you could also serve with a pasta like a small pasta like a couscous or or a quinoa or uh an oo pasta really simple right here you can put right here on the side I was planning on doing that

And then I forgot so look take a little bit of a chopped almonds right here and you have yourself and and delicious fantastic little chicken breast in Takes a Minute the secret to cook the perfect perfect chicken breast not overcooked see how simple that was that sauce I’m telling you friends you

Can rub it all over your body I’m telling you I’m going to I’m going to test this that’s prob the best part of of my uh on my uh Day is when I test my video when I test my video oh little sweetness from the raisins and

The P wi I’m tell you look look match in your mouth it’s so beauti beautiful so juicy this is such a simple dish the perfect way to cook a chicken breast this is delicious excuse my mouth friends I hope you make it remember thumbs up you like the video don’t

Forget subscribe to the channel and don’t forget to ring the bell thanks for watching Friends this is the perfect way to cook of chicken breast this ja is Perfection on a chicken breast I hope they all make it that way because it’s amazing i l