Mylegsbig
Head Chef
Hey guys the cicken i have tonight is boneless skinless chicken breast but specified as "thinly sliced" id say it is a bit less than half an inch thick.
they are filets, not strips.
normally i sear then finish by transferring skillet to oven.
But this chicken is so thin maybe best option would be to just cook all way in stainless steel skillet? willthis make chicken tough? What temperature should i cook it at to cook all the way through? For searing, i turn it to MED-HIGH/ HIGH, for 2 mins on each side then finish it in oven.
If i cook it the whole way through with these thinner breasts, should i still cook it at MED HIGH - HIGH ?
ALso, will any liquid be needed besides olive oil? like stock or anything?
im gonna marinate the chicken in rosemary, chardonnay, chicken stock, olive oil, then pat EXTREMELY DRY to get a good sear.
I would like a crispy texture on the chicken to combine with the soft teneder flavor of the farfalle pasta. will be serving this chickenand pasta with a chardonnay, shallot, chicken stock, rosemary reduction.
I can still deglaze right even if i dont put the skillet in the oven?
Basically i want my dish to be grilled chicken, farfalle, parmagiano regggiano, with a white wine shallot reduction
What is the best way to cook this chicken?
It is about .80 pounds of chickenand i plan to use about 6 oz of pasta.
Just curious if cooking the chicken the whole way on the steel skillet will make it TOUGH. It is high quality chicken. please tell me how to make this dish tio perfection.
Chicken is marinading now. Let me know quickly, i can count on you guys! Specially GB Andy Robo and Jenny and Ironchef.
WOuld cookign this chicken in a stainless steel skillet on a lower temperature with some liquid in there produce more tender chicken? isnt that called braising>? or should i just sear the **** chicken?
Sorry if im incoherent im on xanax and i've been drinking some vodka.
bear with me.
Love you.
Legsbig
they are filets, not strips.
normally i sear then finish by transferring skillet to oven.
But this chicken is so thin maybe best option would be to just cook all way in stainless steel skillet? willthis make chicken tough? What temperature should i cook it at to cook all the way through? For searing, i turn it to MED-HIGH/ HIGH, for 2 mins on each side then finish it in oven.
If i cook it the whole way through with these thinner breasts, should i still cook it at MED HIGH - HIGH ?
ALso, will any liquid be needed besides olive oil? like stock or anything?
im gonna marinate the chicken in rosemary, chardonnay, chicken stock, olive oil, then pat EXTREMELY DRY to get a good sear.
I would like a crispy texture on the chicken to combine with the soft teneder flavor of the farfalle pasta. will be serving this chickenand pasta with a chardonnay, shallot, chicken stock, rosemary reduction.
I can still deglaze right even if i dont put the skillet in the oven?
Basically i want my dish to be grilled chicken, farfalle, parmagiano regggiano, with a white wine shallot reduction
What is the best way to cook this chicken?
It is about .80 pounds of chickenand i plan to use about 6 oz of pasta.
Just curious if cooking the chicken the whole way on the steel skillet will make it TOUGH. It is high quality chicken. please tell me how to make this dish tio perfection.
Chicken is marinading now. Let me know quickly, i can count on you guys! Specially GB Andy Robo and Jenny and Ironchef.
WOuld cookign this chicken in a stainless steel skillet on a lower temperature with some liquid in there produce more tender chicken? isnt that called braising>? or should i just sear the **** chicken?
Sorry if im incoherent im on xanax and i've been drinking some vodka.
bear with me.
Love you.
Legsbig