Pan-Seared Chicken Breasts with Pan Sauce and Spring Vegetables; Kenji's Cooking Show

Summary by Krater

The host demonstrates how to cook pan-seared chicken breasts with blanched spring vegetables, morel mushrooms, and a pan sauce enriched with gelatin and store-bought chicken stock. The dish is plated with the vegetables, chicken, and pan sauce, resulting in a classic French meal.

From the video

Answers: How do you cook pan-seared chicken breasts with a pan sauce and blanched vegetables?

• Pan-seared chicken breasts
• Blanching spring vegetables
• Making pan sauce with gelatin and store-bought stock
• Cooking with morel mushrooms

Ingredients

• 2 airline chicken breasts
• 1 large carrot
• 1 handful snap peas
• 1 bundle asparagus
• 3 small potatoes
• 1 handful morel mushrooms
• 2 shallots
• 1 bunch thyme
• 1 sprig rosemary
• 2 tbsp butter
• 1 tbsp olive oil
• 1 1/2 cups chicken stock
• 3 tbsp unflavored gelatin
• 2 tbsp vermouth
• 1 splash soy sauce
• kosher salt
• black pepper
• 1 tsp mustard

What it concludes

• Adding unflavored gelatin to store-bought chicken stock gives pan sauces the rich texture and mouthfeel of homemade stock.
• Basting chicken breast skin with pan fat helps keep the skin crisp and ensures even cooking.
• Cooking chicken breast to 150 degrees Fahrenheit yields juicy meat while eliminating pathogens like salmonella within seconds.