Chicken recipes
This video recipe shows you how to butterfly a chicken breast, prepare a classic Diane sauce and how to make it flambe.
Full written recipe is found here
4 chicken breasts, skin off
200g mushrooms (we used a mix of oyster and button mushrooms), sliced
2 medium onions, peeled and sliced
2 garlic cloves, peeled and sliced
4 bay leaves
few sprigs of fresh thyme
200ml double cream
400ml hot water
200ml cooking brandy (for non-alcoholic, substitute with white grape juice)
dash of oil
salt
20g english mustard
2 chicken cubes
EQUIPMENT
large non-stick frying pan
baking tray
whisk
2 containers, 1 for peelings and 1 for the preparation of onion, garlic and mushrooms
pair of tongs
wooden spoon
2 chopping boards
Method
Pre-heat oven on gas mark 4/180c.
Prepare a large frying pan and put it on high heat. Add some oil and salt.
Start slicing through the chicken breast to open it up ‘as a butterfly’ (watch the video from 1:26 to see how). This will quicken the cooking process. Once chicken is sliced, make sure you wash the knife properly and change the chopping board so we prevent cross contamination.
Place the chicken onto the hot pan and leave it to cook until it gets a nice golden colour.
Wash your hands and start preparing the onions, garlic and mushrooms. Put everything into a small bowl, add bay leaf and thyme and leave on the side for now.
In the meantime, keep checking the chicken. Once it's ready, use a pair of tongs to turn it onto the other side.
Transfer the chicken on a baking tray with all the juices and put it straight into the oven.
Put the pan back on the hob and add the garlic, onions and mushroom mix. Give it a gentle stir and leave to cook for about 3-4 minutes.
Now make sure that you have got the rest of the ingredients ready i.e 200ml brandy, 2 chicken cubes, 400ml hot water, 20g english mustard, 200ml double cream.
Add the brandy and let it cook to be reduced by 3/4. You can also flame it up if you wish (watch video from 12:00 to see how). This will burn up the alcohol and makes a very tasty palate.
Add the chicken cubes and the hot water, give it a stir with a whisk so the cubes can dissolve and let it cook to be reduced by half. This will give the sauce a nice consistency.
Add the mustard and give it a gentle stir.
Add the double cream and give it another stir with a wooden spoon, let the sauce come to a boil.
Chicken should be done by now, if not just give it a few more minutes in the oven or finish off cooking it in the sauce.
How to Bake Chicken Breasts - NoRecipeRequired.com
Everyone needs to know how to bake chicken breasts. The boneless skinless chicken breast is used in so many different recipes, that I probably cook them two times a week! And if they are cooked well, the final recipe won't be cooked well either.
Here, I show you how to sear off the chicken breasts on top of the stove and then move them into the oven to bake until cooked through. It's a pretty easy technique that only requires about 8 minutes cooking on the stove, and then 10 minutes or so in the oven. You have to vary a times a bit depending on the thickness of the chicken, but that is easy to get the hang of, and once you do, you'll find this is one of the best and simplest ways to cook chicken.
For the best cooked chicken, follow my tips for cooking boneless chicken breasts, and browse through all my chicken recipe & technique posts, at the two links below.
Hope you find it helpful!
For the my latest and greatest recipe posts follow me at
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Learn how to make an Airline Chicken Breast! Creating an “Airline” chicken breast is almost a lost art, which is a shame, since this easy technique creates a gorgeous looking product, which is less likely to overcook than a traditionally butchered breast. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this new (old), exciting technique for doing chicken breasts!
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Chicken Diane!???????????? See description for recipe ????#chicken #chickenrecipes #easyrecipes #chickenrecipe
Chicken Diane Recipe:
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Ingredients:
Prep List
- Boneless chicken thighs x 2 (6-8 ounces) or chicken breasts sliced into 2 cutlets
- Avocado oil x 1 tbsp
- Butter x 2 tbsp, divided
- White button mushrooms x 16 ounces, sliced
- Shallot x 1, large, finely chopped
- Brandy (or cognac) x 2 tbsp
- Chicken broth x 1/2 cup
- Heavy cream x 1/3 cup
- Lemon x 1, juiced
- Dijon mustard x 1 tbsp
- Worcestershire sauce x 1 tbsp
- Parsley x 1/4 cup, finely chopped
- Kosher salt and black pepper to taste
Recipe
1. Season chicken with salt and pepper. Heat oil and 1 tbsp butter in your favorite pan over medium-high.
2. Add chicken and cook until golden brown on each side. Continue to flip and cook if necessary until a thermometer inserted into thickest portion reaches 165F (~4 min per side).
3. Transfer chicken to a plate and set aside. Reminder, not to wipe out the pan. The reserved bits are what makes this sauce special.
4. Lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter.
5. Cook, stirring occasionally, until mushrooms begin to brown (5 min).
6. Add shallot and cook, while stirring until tender (3 min).
7. Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (~15-30 seconds).
8. Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly (~3-4 min).
9. Add parsley and season to taste with salt and pepper. Remove from heat.
10. Transfer the chicken and its juices back into the sauce in the pan.
Recipe by thisguy.cooks
Enjoy!
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