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WEBSITE: http://www.ByronTalbott.com
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BLOG: http://www.fromayoungchef.blogspot.com
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Music by: scientistmusic.com
Song: “Coming Up (Acoustic)”
youtube.com/scientistmusic
KITCHEN EQUIPMENT:
Shun Kaji Chef Knife: http://amzn.to/1UdrH4z
All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO
Boos Maple Cutting Board: http://amzn.to/1Iw6tKH
Glass Bowls: http://amzn.to/1GmvN2U
All-Clad Fry Pan: http://amzn.to/1emXaQJ
RECIPE:
1. Clean chicken breast of any extra fat or connective tissue, blot the breast with a towel to remove any excess moisture and season with salt and fresh cracked black pepper.
2. Get a medium size saute pan and set over medium heat for 2 minutes. Add the canola oil and sear for 3-4 minutes or until skin turns golden brown.
3 Flip the chicken breast and add the unsalted butter, garlic, and herbs. Baste for 2 minutes over the stove top and put it into a 350f oven for 5 minutes or until the internal temp reads 160-165f.
4. Take the chicken out of the oven and let it rest for 3-5 min before slicing and/or plating
-Dijon Yogurt
1. Add the Dannon non-fat plain yogurt to a bowl with Dijon mustard, salt, and fresh cracked black pepper
2. Stir until evenly incorporated
-Bouquet Garni: “Garnished Bouquet”
-Pick any herbs that you use within the recipe (Sometimes I use small flowers also), tie them up in a bouquet arrangement with a little string and use as a garnish for the plate
Total Ingredients:
-7oz Skin on chicken breast
1 Tbs unsalted butter
2 sprigs of thyme
1 sprig of rosemary
4-5 leaves of basil
1 garlic clove
1-2 tsp salt & black pepper or to taste
-2 Tbsp Dannon non-fat plain yogurt
1 Tbsp Dijon mustard
1-2 tsp salt & black pepper or to taste
Thanks for watching!! Keep on the look out for Quick Tips!
