Youtor
How to Make a Pan Sauce
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=VJuUNlgPXbM
The Chopping Block's Owner/Chef Shelley Young demonstrates how to make two different quick pan sauces. • Pan Sauce with Cream • 2 boneless skinless chicken breasts, pounded thin • 2 Tablespoons grapeseed oil • 2 Tablespoons shallots, minced • 1/4 cup heavy cream • Heavy a skillet over medium-high heat and add grapeseed oil once pan is hot. Saute chicken breasts for 2 minutes on each side, waiting until each side is caramelized. Remove chicken from the pan and add shallots. Saute for a minute and add heavy cream. Reduce until thickened. Pour sauce over chicken and serve. • Pan Sauce with Butter • 2 boneless skinless chicken breasts, pounded thin • 2 Tablespoons grapeseed oil • 2 Tablespoons shallots, minced • 1/2 stick butter, cut into pieces • Heavy a skillet over medium-high heat and add grapeseed oil once pan is hot. Saute chicken breasts for 2 minutes on each side, waiting until each side is caramelized. Remove chicken from the pan and add shallots. Saute for a minute and remove from heat swirling in the butter a little at a time. You want the butter to remain in a state in between solid and melted to give body to the sauce. Pour sauce over chicken and serve. • Watch all of our videos here: http://www.thechoppingblock.com/videos
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