Chef Judi’s Dish – 6/10
>>> we’re back and we are cooking up a storm. >> we are. >> here with chef judy. >> today we are making chicken diane. >> this is a healthier version, we are going to tease with cream and butter, but it’s minimal. the first thing i’m going to do is ason my chicken cut lets with kosher salt and black pepper. >> have you bounded that. >> i have pounded them. you can buy them already pounded. on tuesday there’s so many deals around town and restaurants and also at so many places. on thursday’s the market sells bone less chick breasts for $2.09$2.99 a pound. save the money and what you’re going to do is add a tablespoon of canola oil. brown it on both sides in the pan, okay. now what we’re going to do is lower the heat about when you’re browning, it’s go to be about 4-5 minutes per side depending on how flat you can get the cut lets, but it makes a big diffence in pounding them out. you don’
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