Creamy Garlic Chicken | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a creamy garlic chicken dish with mushrooms, spinach, and sliced pan-fried potatoes. He shows how to cut a thick chicken breast in half, dredge it in flour seasoned with salt, pepper, and Parmesan cheese, sear it in clarified butter, and finish it in a rich garlic, mushroom, spinach, and cream sauce.

From the video

Answers: How do you make creamy garlic chicken with sliced potatoes?

• cutting chicken breast in half
• dredging chicken in seasoned flour
• searing chicken in clarified butter
• pan-frying potato slices
• sautéing mushrooms and shallots
• adding spinach to sauce
• making garlic cream sauce

Ingredients

• 2 large chicken breast
• all-purpose flour
• black pepper
• kosher salt
• Parmesan cheese
• clarified butter
• potatoes
• shallots
• mushrooms
• spinach
• garlic
• chicken broth
• 1 glass white wine
• heavy cream
• butter
• parsley

What it concludes

• Chicken breasts should be cut in half horizontally if they are thicker than half an inch so they cook evenly without burning.
• Clarified butter should be used for searing at higher temperatures because regular butter will burn.
• Mushrooms must be thoroughly cooked and freed of their water content to develop proper flavor.
• Garlic should be added near the end of sautéing vegetables to prevent it from burning and becoming bitter.
• Butter should be added at the very end with the heat off to emulsify the sauce without separating.