Mylegsbig
Head Chef
Hey guys i have some wild rice w/ herbs here i want to use as a side dish for chicken breast.
i love my new steel skillet and i know how to use it so im ready to deglaze and make a sauce. Here is the style i will be cooking the chicken. about 12 Oz of Boneless skinless chicken breasts.
I will sear it for two minutes on each side on medium high/high
i will then transfer it to a 400 degree oven for 10 minutes to finish.
Okay - What is some sauce i can make for this chicken deglazing this pan? Something to go with herbed wildrice/long grain rice.
Maybe some garlic white whine shallots?
throw me some ideas please. also, techniques. Like, the pan will be VERY HOT from being in the oven so long, do i let it cool? or throw it right on the skillet? What temperature do i put my burner on to deglaze? If it's too hot and i throw garlic on tehre, it will burn up quick. can i deglaze with a wooden instrument or only a steel one? (For scraping up the fond)
Please detail to me how to deglaze using a technique, and give me a good sauce i can make to go with the chicken and rice.
basically i know how this skillet works w/ heat levels and what not for cooking, and ive never used it to deglaze and want to learn how to do it.
thanks in advance. (keep sauce simple if you can)
i love my new steel skillet and i know how to use it so im ready to deglaze and make a sauce. Here is the style i will be cooking the chicken. about 12 Oz of Boneless skinless chicken breasts.
I will sear it for two minutes on each side on medium high/high
i will then transfer it to a 400 degree oven for 10 minutes to finish.
Okay - What is some sauce i can make for this chicken deglazing this pan? Something to go with herbed wildrice/long grain rice.
Maybe some garlic white whine shallots?
throw me some ideas please. also, techniques. Like, the pan will be VERY HOT from being in the oven so long, do i let it cool? or throw it right on the skillet? What temperature do i put my burner on to deglaze? If it's too hot and i throw garlic on tehre, it will burn up quick. can i deglaze with a wooden instrument or only a steel one? (For scraping up the fond)
Please detail to me how to deglaze using a technique, and give me a good sauce i can make to go with the chicken and rice.
basically i know how this skillet works w/ heat levels and what not for cooking, and ive never used it to deglaze and want to learn how to do it.
thanks in advance. (keep sauce simple if you can)