No wonder everybody hates chicken breasts
Watch the amazing video from our friends at Planet Wild to learn about how the European bison is supporting the restoration of ecosystems:
(And thanks to Meatstick for providing me with a smart wireless meat thermometer for the chicken experiments in this video!)
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-Dr. Benjamin Chapman, Department Head and Food Safety Specialist in the Department of Agricultural and Human Sciences at North Carolina State University
-Dr. Donald Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University
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Recipe of the Day: Tyler's 5-Star Chicken Marsala | Food 911 | Food Network
Tyler's take on chicken Marsala proves that a dish can be elegant AND easy.
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Suffering from food dilemmas? Food 911 to the rescue. From fallen souffles to overcooked chicken, Tyler Florence can help anyone get out of a sticky situation.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Marsala
Recipe courtesy of Tyler Florence
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 4 servings
Level: Easy
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
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Recipe of the Day: Tyler's 5-Star Chicken Marsala | Food 911 | Food Network
Chicken Neptune
Simple and impressive chicken and seafood dish
Gluten free
Using the mornay sauce from previous videos
EASY and DELICIOUS Chicken Caprese ????
This mouthwatering chicken breast recipe is so easy and so delicious!! Learn how to create tender and flavorful chicken breasts that will leave your taste buds dancing. In this step-by-step video, I'll show you the secret to a perfect chicken dish, whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress!
Chicken Caprese Recipe
2 chicken breasts
season to taste with salt, Pepper, oregano
and sprinkled with chopped garlic
2 cups chopped cherry tomatoes
salt and pepper to taste
2 T chopped fresh basil
1 T garlic, chopped
2 T olive oil
Mozzarella cheese
I baked mine at 425 for 20 minutes, but times may vary depending on your oven.
PLEASE SUBSCRIBE FOR MORE VIDEOS!
CONTACT ME:
Kristine Anderson
PO Box 806233
Saint Clair Shores, MI 48080
Here are some of my favorite things that I always talk about and/or use on the daily:
Pull Chopper:
HEXCLAD 7 Quart Hybrid Sauce Pan with Lid
LEMON SQUEEZER:
Boos Chopping Block, 20 x 15 x 2.25
SALAD SPINNER
Bag holder stands
Crockpot:
Parchment Paper Sheets
Meat Injector Syringe
Reusable food storage bags, gallon
enameled cast iron pan with lid (teal ombre)
Wusthof 8 Chef Knife, White
Knorrs Bouillon Powder
Garlic Chopper
Le Creuset Cast Iron Dutch Oven, Comes with Lid (not pictured in this video). I've had mine forever (it was my dear Mom's) so I can't find the exact color but here is their newest version of this Beautiful Dutch oven:
Amazon Basics makes one (and this is much larger) for a FRACTION of the Price (you can see it in my Italian Stuffed Peppers video): Cast Iron Dutch Oven 7.3 Quart, comes with Lid:
Glass Snap Lock Containers
Korean Red Chili Powder
15 Gallon Grow Bags, Tan
10 Gallon Grow Bags, Green
Arched Trellis:
Vermont Compost Tomato Mix:
Vermont Compost Organic Potting Soil:
Neptune's Harvest Fish and Seaweed Fertilizer:
Gentle Plant and Flower Clips:
Elastic Chord:
Worm Castings
my tan (apricot) oversized zip up hoodie
my t-shirt (St. George & The Dragon) is my own, custom design
Check out my new MERCH store:
Links above are affiliate links but please KNOW and TRUST that I only recommend products that I use on the daily and stand by 100 PERCENT!
From the Bourbon Blue Kitchen: Cajun Chicken Chesapeake Recipe
From our kitchen to your's...
Chef/Owner Brendan McGrew shows you step by step how to make some of our favorite, staple Bourbon Blue dishes at home!
This recipes serves 2...
Ingredients you'll need:
-6oz. Cleaned Chicken Breasts (4 pieces)
-2 TBSP Cajun Seasoning (1 for chicken, 1 for pan sauce)
-1oz. 90-10 Blended Oil
-1/2oz. Unsalted Butter
-4oz. Crab Meat
-4oz Baby Spinach
-1 cup Diced Tomatoes
-1 TBSP Brunoise Shallots
-1 TSP Minced Garlic
-1 Cup of 40% Heavy Cream
-1/4 Cup of Parmesan Cheese
-1/2 LB. Angel Hair Pasta
-Kosher Salt to taste
Cooking Method...
Chicken:
Season chicken breast with cajun seasoning. Sear in a hot pan with oil for approx. 1 min on each side. Bake in 400 degree oven for approximately 8 minutes, until chicken in completely cooked (internal temp 165 degrees). Let rest for 5 minutes. Slice on a bias.
Pasta:
Bring Salted Water to a boil. Add in Angel Hair Pasta. Stir immediately and make sure all stands of pasta are coated with water so they don’t stick together. Boil for approximately 6 min, until al dente. Drain, but do not rinse.
Pan Sauce/Mix:
In a large saute pan, melt butter and then add crab meat. Stir Well. Add in diced tomatoes and saute. Add spinach and toss. Add in garlic and shallots – stir/shake/saute well. Reduce heat to medium/low. Gently pour in heavy cream and stir with spatula (making sure to drag from sides in, to not scorch the cream). Bring sauce to simmer and stir in creole seasoning and parmesan cream. Reduce over low heat until desired thickness, approximately 2 minutes. Taste and season with salt if desired.
Plating:
Stir pasta into pan sauce mix and gently toss until well coated. Transfer pasta and sauce mix to serving dish. Place sliced chicken breast on top. Serve while hot
Bourbon Blue Restaurant and Canal Lounge
2 Rector Street, Philadelphia, PA 19127
215.508.3360
Cheesy Broccoli Stuffed Chicken Breast Recipe
This cheesy broccoli stuffed chicken is my version of chicken cordon bleu and was so fun to make! The chicken breast was tender, juicy, and crispy!
INGREDIENTS
3/4 lb. broccoli, finely chopped (my Pull Chopper: )
4 T butter
3 T olive oil
salt and pepper to taste
1 clove garlic, finely chopped
1 cup cheddar cheese
1/3 cup gruyere cheese
1/3 cup mozzarella cheese
2 T dijon mustard
3 chicken breasts pounded and seasoned with salt and pepper
1 cup all purpose flour
3 eggs
1 1/2 cups of your favorite bread crumbs
4-5 T avocado oil for browning chicken
Bake at 375 for about 20 mins or until chicken is cooked through (internal temp of 165)
PLEASE SUBSCRIBE FOR MORE VIDEOS!
CONTACT ME:
Kristine Anderson
PO Box 806233
Saint Clair Shores, MI 48080
Here are some of my favorite things that I always talk about and/or use on the daily:
Pull Chopper:
HEXCLAD 7 Quart Hybrid Sauce Pan with Lid
LEMON SQUEEZER:
Boos Chopping Block, 20 x 15 x 2.25
SALAD SPINNER
Bag holder stands
Crockpot:
Parchment Paper Sheets
Meat Injector Syringe
Reusable food storage bags, gallon
enameled cast iron pan with lid (teal ombre)
Wusthof 8 Chef Knife, White
Knorrs Bouillon Powder
Garlic Chopper
Le Creuset Cast Iron Dutch Oven, Comes with Lid (not pictured in this video). I've had mine forever (it was my dear Mom's) so I can't find the exact color but here is their newest version of this Beautiful Dutch oven:
Amazon Basics makes one (and this is much larger) for a FRACTION of the Price (you can see it in my Italian Stuffed Peppers video): Cast Iron Dutch Oven 7.3 Quart, comes with Lid:
Glass Snap Lock Containers
Korean Red Chili Powder
15 Gallon Grow Bags, Tan
10 Gallon Grow Bags, Green
Arched Trellis:
Vermont Compost Tomato Mix:
Vermont Compost Organic Potting Soil:
Neptune's Harvest Fish and Seaweed Fertilizer:
Gentle Plant and Flower Clips:
Elastic Chord:
Worm Castings
my tan (apricot) oversized zip up hoodie
my t-shirt (St. George & The Dragon) is my own, custom design
Check out my new MERCH store:
Links above are affiliate links but please KNOW and TRUST that I only recommend products that I use on the daily and stand by 100 PERCENT!