Frank Proto, a professional chef and coloring instructor, demonstrates how to prepare a juicy and delicious chicken breast. He starts by selecting smaller chicken breasts as they tend to be more tender. He recommends against pounding the chicken as it can cause it to overcook. Proto prefers to use kosher salt and fresh cracked black pepper for seasoning.
He then sautés the chicken in a stainless steel pan, ensuring it browns evenly. The chicken is seasoned before being placed in the pan to prevent it from absorbing too much moisture and becoming tough. He advises against overcrowding the pan as it can cause the chicken to steam and not brown properly.
After the chicken is cooked to his liking, it's rested to allow the juices to redistribute. Proto then prepares a simple pan sauce using shallots, garlic, chicken stock, and butter. The sauce is reduced until it reaches the desired consistency and is then seasoned with salt and pepper.
When it's time to plate the chicken, Proto suggests slicing the breast to enhance its visual appeal. He points out that the end piece of the chicken breast will be dry, so he recommends cutting off the neck. The chicken breast is served with the pan sauce, which he suggests placing at the bottom of the plate to showcase the browning.
In conclusion, Proto emphasizes that preparing a juicy and delicious chicken breast requires technique, patience, and a bit of know-how.
1. The speaker is Frank Proto, a professional chef and coloring instructor.
2. The video is about making a perfectly juicy chicken breast Frank Style.
3. The chicken breasts used in the video are of different sizes, with the smaller ones being more tender.
4. The chicken breasts are cut into two parts, one of which is left alone while the other is worked on.
5. The seasoning used for the chicken breasts is minimal, including only salt and pepper.
6. The chicken breasts are cooked in a stainless steel saute pan.
7. The chicken breasts are browned using a high-temperature pan.
8. The chicken breasts are then rested to redistribute the juices.
9. A simple pan sauce is made to accompany the chicken breasts.
10. The pan sauce is made from chicken stock, butter, and a pinch of salt and pepper.
11. The pan sauce is reduced by half and butter is added to make it creamy.
12. Lemon juice, salt, and pepper are added to the sauce for additional flavor.
13. Parsley is added at the end for a fresh, bright flavor.
14. The chicken breasts are then sliced and served with the pan sauce.