This Pan Sauce Technique Makes Chicken 10x Better

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Chicken pan sauce:
1 medium shallot finely diced
2 garlic cloves sliced thinly
2 tbsp finely sliced chives
1/3 cup dry white wine
1 cup chicken stock
2-3 tbsp unsalted butter
2 tbsp finely sliced chives
Juice of 1/2 lemon about 2 tsp

Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary salt recipe 1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested

Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

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What’s up dude today I’m going to show you how to perfectly execute a pan fried chicken breast that is absolutely glistening with moisture I’m also going to show you how to take that same pan with all those little brown bits on the bottom and make a pan sauce that will

Literally change your life and the way you think about food now let’s Go I’ll start by prepping the ingredients for the pan sauce coming up later on I’ve got shallot I’ve got garlic I’ve got lemon I’ve got chives if you don’t want to do chives you could use another green herb like parsley Teragon or even Dill is actually really good with chicken start with this

Shallot here I’m going to go ahead and just half it peel it and from here we’re going to make a little Brun W which is just a fancy name essentially for a very small dice just do your best slice through this way and then it’ll slice

Across here just very thinly so we got that nice fine dice if you don’t feel confident enough with a knife to make those really small Cuts I’ll show you a way you can cheat a little bit so I’m just slicing it across which would be a

Julien now turn this on the side and I’ll make a few slices this way now it’s just much easier to slice this whole thing it’s nothing’s falling apart right so you can always just do this if you’re not confident doing a Brun wse and you get basically the same effect right

There you can also cheat a little bit by just running your knife through it quickly after again little peeled garlic here you could do the same with this if you want but I actually like to get that shape of the garlic so I’m just slicing straight across when you get to the end

You’re just slicing off one f finger basically I just happen to like that shape but by all means if you just want to mince it up you can do that as well for the chives I got a nice trick for you I love this one damp paper towel and

We’re just going to fold it a few times just like so turn it this way take our chives here and we’re just going to roll them up in here you can do this with other herbs too but it works especially well for chives and it’s just going to

Keep them nice and compact take off those tips there and from here we can just start slicing through and when you’re slicing any herbs you just want a really sharp knife it’s kind of the most important thing so they they don’t bruise and get a nice end result I love

Chives it’s kind of my favorite herb I think I’m bald on another note you now throw that into a ziplock bag and it’s going to stay fresh for so much longer something about that little damp paper towel the plastic bag creates a little sort of greenhouse effect and they just

Seem to last forever really lemon slice it in half easy as that for the chicken breast I have one with the skin on here you could do skin on skin off that’s your personal preference I happen to love the crispy skin tastes great looks amazing and I’m going to start by just

Hitting it with a little bit of olive oil almost acts like a binder in the barbecue world to help the seasoning stick which is the next step just need a little bit far as the seasoning goes you can do what you like I’m doing Rosemary salt if you know you know it’s a

Homemade seasoning we make on this channel it’s super easy to do just add kosher salt to a food processor then add a bunch of sprigs of stripped Rosemary and Sage that’s picked off the stem couple cloves of garlic and some fresh lemon zest then blend for about 1 minute

Pulsing a few times along the way to get a good mix and that’s it now you have one of the best seasonings ever to have around just keep it in your fridge and it will last for like a month or more even although I try to use it up within

About 3 weeks to get that good fresh flavor of course we want to get that on both sides as well sarjan Gil bear is my little pepper grinder that’s just black pepper my voice cracked a little bit there black pepper of course that’s going on both sides as well I like going

A little more finely ground with this pepper so that my chicken maintains a really good contact with the pan there we go I’ll just let that sit for a few minutes while we get the pan warmed up whenever you’re cooking protein in a pan you definitely want to heat up the pan

For a few minutes first get that real nice radiant heat going and then you start cooking and this pan is definitely one of my favorites it’s a stainless steel pan from Maiden cookware who is the sponsor of today’s video and I’m honestly very proud to have them because

I’ve been using their products long before they were a sponsor of this Channel and don’t just take my word for it there are three Michelin star restaurants like ainea in Chicago and La Bernardine in New York City that use these pans mating cookware is designing professional quality cookware for you

The home cook and given the price I do feel these pans are some of the best bang for your buck and their stainless steel line are definitely some of my favorites because they can be used for everything in the kitchen and especially when it comes to searing meat and

Seafood I’m talking lamb chicken fish pork whatever they’re crafted in Italy and used by professional chefs all around the world they also feature a five ply stainless steel material that basically means your pan is going to heat up really quickly retain that heat really well and dispers it really well

Which in the end is going to give you the result of a really nice looking piece of meat or what have you they can also go straight from the stove top into an 800° oven which is a nice touch they also have a rolled rim on the edge of

The pan which is really great actually when you’re making a pan sauce because you can dump that sauce out without having it dribbled down that pan and everywhere else they’re just great pans you can check out their stainless steel collection as well as maiden’s other cookware by clicking the link down in

The description to save on your order thank you so much Maiden for sponsoring this video now let’s get back to the recipe Heats on medium high I’m just adding a little bit of neutral cooking oil here neutral just means there’s not a lot of flavor and this one has a

Really high smoke point it’s avocado oil although you could use another one that’s fine you can see how that oil kind of shimmers now I can just tell it’s nice and hot going know lay in your chicken breast and always lay a away from you in case you splash the oil

Trust me I learned the hard way and I always like to put a little bit of pressure on the chicken here for maybe 20 seconds or so just to make sure that skin has a nice flush good contact with the bottom of the pan you can even buy

Little weights that do this people use them a lot for fish especially so it doesn’t curl up but this is fine for now just let it cook right don’t need to mess with it don’t need to flip it don’t flop it just let it do its thing when

You’re starting to get that spidey sense that it might be time to flip rather than flipping and looking at it here’s what I always do anyway is I get sort of almost eye level with the pan and I just peek under right and I can see how it’s

Doing I don’t want to turn it all the way around yet it’s looking really good what I’m aiming for is to cook it about 30% of the way through from the skin side up right you can see where it’s starting to turn white here so just a

Little more it’s just been about 3 minutes and now I’m flipping it look it just look at that look at the color of everything just looks good don’t it another 3 minutes and that other side’s got a nice tear I’m going to put it to

The top of the pan and then I’m going to drop the heat all the way down the low and we’re going to add cold unsalted butter tilt the pan so the butter doesn’t burn if it spreads out too much right away it can burn really quickly

But as you can see here now because it’s pulled up it’s not burning and what we’re going to do now is base and you don’t want to start basting too early waiting for a nice foam here you see the foam now we’re ready to base right here

You go obviously if you want you could add shallots garlic thyme but seeing as how we have the Rosemary salt here and we’re about to make a pan sauce it would have just been Overkill so just butter I just love that flavor and I don’t know I

Don’t know what to tell you basting is just badass man look at it when that butter Browns it gets the nutty delicious sort of flavor to it that’s now getting dispersed all over the chicken it’s also helping it to cook evenly right cuz you got the heat coming

From the bottom of the pan as well as now the butter coming from the top let me get you a closeup here oh yeah mesmerizing isn’t it subscribe subscribe to my channel subscribe now the tricky part about basing is you have a lot of extra heat coming from all this hot foamy butter

And so what I’ve noticed happens and I never see this talked about it’s kind of misunder understood is that you’re going to get a lot more carry over cooking when I’m cooking a steak and I want it to be medium rare a lot of times I’m pulling that 110° or below even

Sometimes 100° and it really depends on how aggressively I base so with the chicken I’m not going to take this anywhere past 150 if you’re freaked out about that you can take it further even pulling this at 150 it’s going to carry over all the way up to 165 I’ve been

Basing for about 3 or 4 minutes on another note chicken breast is shaped like this right it’s got a thin tail end and a fatter end while you’re basting if you can just try to aim for the thick end it’s almost like you’re concentrating your Firepower and heat on

That end helping it to cook evenly this is especially important if you have an airline chicken breast where that Wing portion is still attached cuz it sometimes is really hard to cook that joint do your best to aim for that fat end now get it out to rest as a general

Rule you want to rest your protein half the time you cooked it so if I had it in the pan for 8 minutes I want to rest it for four although I like to go a little bit above that and do a minute more so

Five so if I cooked it for 10 I would do six if I cooked it for eight I would do five and so on now with the fat here I’m just going to get that out of course most important thing right now is don’t throw away this pan there’s a lot of

Flavor in there and that’s what we’re going to use to build the pan sauce this leftover chicken butter you can save it’s got a lot of nice flavor time for the most fun and important part of this whole video making that pan sauce you know in French cooking there’s a lot of

These sauces that take literal days to make like demig gloss and for me there’s something really beautiful about being able to take this dirty chicken pan and make a sauce that is just so packed with flavor and so delicious without having to take days to make it turn the heat on

Back to medum medium high start by adding those shallots and they’ll already start picking up all that Fawn cuz there’s moisture in here and since they’re so small they’re going to cook really fast so just watch them and stir them frequently after about a minute I’m just adding the garlic same deal with

This it’s going to cook really fast it smells great in here already Garlic’s been going for about a minute you can skip the wine if you want you could just use more lemon juice but I’m doing some dry white wine about a third of a

Cup I used to joke around with my buddy when I worked in restaurants about how where we’re going to make the next dish and I always said oh maybe it’s going to be shallots garlic white wine chicken stock butter and lemon juice because those are the flavors of a restaurant

And of course right now we’re doing it for a chicken dish but say we’re making a steak we wanted to make a pan sauce for a steak instead of white wine we do red wine instead of chicken stock we do beef stck and the rest stays the same

And there boom there you have a steak sauce now we’re going to cook this down again until it’s almost gone as you can see that wine is almost reduced all the way down at this point I’m adding in my chicken stock about a cup of it it’s

Homemade but you can use whatever I don’t care I just want you to cook I want you to make yourself a piece of chicken and make yourself the pan saw sit down and eat it and go I don’t need to spend money at restaurants anymore at least not at chicken restaurants not at

Restaurants that just serve chicken cuz you’ll be able to do it better yourself that’s what I want the chicken stock is now reduced by about 80% you can see it’s starting to thicken up on its own here at this point you want to turn that

Heat all the way down low low low and I’m going to start working in little cubes of cold unsalted butter this is super important you have all that acid coming from the wine so you need the butter to cut through it to balance out

The salt sauce and you want to work in a little at a time and it’s going to emulsify and thicken the sauce and you don’t want to add any more butter until those first little cubes are worked in a little more same deal and then lastly

The lemon just a little and of course be a good little cheffy taste your sauce just test it for seasoning and test it for the ratio of fat to acid meaning butter to Wine I’m going to do a touch more butter small little pinch of salt

And finally chives once the chives go in Kill the heat there’s your pan sauce done this is even a tiny bit thick for my liking but I think most people actually probably prefer it this way if you want to thin it out you could just add a little more chicken stock when it

Comes time to serve you can obviously just slice the chicken like that if you want if you like that look it’s fine I will say though the grains on the chicken are running like that so if you want to go buy chef rules you actually should slice it across which you will

See done in some high-end kind of restaurants so that’s what I’m going to do you should get a more tender bite that way and just look at this you can see when the moisture is just pulling up on the breast like that it is seriously juicy look at that no camera tricks here

No fancy editing no like dipping the chicken in the juices that came out after I cut it it is actually just literally like you see this Marcus see it just dripping the juice and that’s what we want all right let’s slice the rest and then let’s take it to the plate

And hit it with the Sauce all right Marcus buddy here we go chicken Time yum oh God we cook a lot of complicated things complex this is simple and one of the best things that I’ve ever had perfectly cooked chicken perfectly flavored sauce if you don’t like chicken breast you haven’t eaten it like this these sort of preparations just make me personally really happy I

Don’t know it’s all just about a little bit of technique that’s it you know what I mean there’s nothing special here besides just getting that sauce right getting the butter perfectly emulsified in not overcooking the chicken breast not moving the chicken breast around as soon as you place it in the pan doing

All those little things really well add up to make a great bite M it’s so tender I would legit eat three entire chicken breasts just like this there’s nothing else to say we’re going to eat finish this in the next two seconds make it make it make it wait I didn’t eat the

Bite thanks for watching and if you’re looking to stock your kitchen I have links down in the description to all my favorite products that I use on this channel we also have an ebook available called master in the making that has 55 of my favorite recipes and if you want

To keep learning today here are two more incredible chicken recipes that I know you’re going to love until next time you know I love you in a out oh