[Japanese Mom in Paris] Learn from Michelin-starred restaurant|Tender chicken breast curry sauce
Hi there!
This week, I learned a recipe from chef Kenichi Handa, head chef at Michelin-starred restaurant PAGES in Paris.
The recipe is Tender Chicken Breast with Curry Sauce, which is very easy and delicious with lots of techniques only the chef knows!
Hope you enjoy the video♡
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◆Chef Kenichi Handa's Channel Kenichi's Kitchen
◆Collab video in chef's channel
◆Restaurant PAGES
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Instagram : @tsuzurisa
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- about Tsuzurisa -
Hi there! My name is Risa I'm Japanese mom based in Paris!
I used to work for a cosmetic company and former cooking teacher.
On my channel you'll see videos about cooking, fashion, beauty, vlogs and etc.
Thanks for stopping by and I hope you enjoy!
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◆Ingredients
[Chicken Breast]
2 Chicken Breast
20〜30g of butter
4cloves of garlic
some thyme
some salt
fleur de sel
[Curry sauce]
60g of mayonnaise
4g of mustards
20g of sherry vinegar
90g of olive oil
20g of grated onion
some curry powder
some lemon juice
some salt & pepper
[ Fried Broccoli]
1/2 of Broccoli
some mimolette cheese
some oil
some salt
Chicken And Asparagus Stir fry Recipe-Home Cooking...
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1 very large chicken breast chopped(boneless and skinless)
Marinate with a pinch of salt, black pepper, 1/2 egg, 2 TBS of cornstarch and 2 tsp of vegetable oil)
3-4 cloves of garlic chopped
2 shallots chopped
9 stalks of asparagus chopped
1/2 sweet red pepper chopped
1/3 cup of green onion chopped
1 1/2 TBS of vegetable cooking oil
2 tsp of sherry cooking wine
2 tsp of oyster sauce
1 1/2 TBS of soy sauce to taste
2-3 oz of stock
1 tsp of sesame oil
A quick stir fry can be make at home....
Enjoy!!!
Easy Chicken Marsala Recipe | The Frugal Chef
This chicken Marsala recipe is elegant, very easy and delicious. We will be dredging thin chicken breast in a spiced up flour, brown it and then cook it in Marsala.
Marsala is a sweet Italian wine that resembles sherry. In fact, you can substitute Marsala with sherry without a problem.
We will be adding mushrooms to this meal. It is better to use fresh mushrooms as opposed to canned. I like serving this with mashed potatoes or creamy polenta.
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Serves four
2 skinless, boneless chicken breasts
12 mushrooms, sliced
5 tablespoons unsalted butter
¾ cup flour
¼ teaspoon paprika
1½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
¼ teaspoon cayenne
¾ cup Marsala wine
1 cup chicken stock
1 TBS Olive oil
Salt & Pepper
Rinse and pat dry the chicken breasts. Cut each breast into 3 fillets. Carefully pound the fillets until they are about 1/8th inch thick.
Heat a large skillet and add 2 tablespoons butter and some olive oil.
Mix the flour, paprika, cayenne, garlic, oregano, thyme and cayenne in a bowl. Season with salt and pepper. Dredge the chicken in the flour, shaking off the excess.
Place the chicken in the butter and brown evenly on both sides, about 3 minutes per side. Remove chicken from pan.
Add 2 more tablespoons butter and melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms until
browned on all sides, about 7 to 8 minutes. Scrape the brown bits from the pan while you are browning the mushrooms. Please make sure you have not burned the brown bits. If you they
burned make sure to remove them from the pan and wipe it before you add the extra butter and the mushrooms.
When the mushrooms are nice and golden add the Marsala to the pan. Scrape the bottom of the pan well. Add the chicken stock and mix well.
Return the chicken to the pan and bring the sauce to a soft boil. Reduce the heat and simmer for 5 minutes. Add 1 more tablespoon butter and season with salt & pepper.
Serve the chicken with mashed potatoes, or steamed baby potatoes or creamy polenta. Enjoy!
CALORIES 411.09; FAT 21.09 grs (sat 10.32; mono 7.12; poly 1.52); PROTEIN 28.65 grs ; FIBER 1.27 grs; CARBS 23.00 grs; CHOLESTEROL 113.67 mg; IRON 1.92 mg; SODIUM 1007.84 mg; CALCIUM 49.22 mg
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#chickenmarsala #chicken #marsala
Chicken and Zucchini Stir-Fry with Peanuts | Kenji's Cooking Show
I had some chicken and zucchini lying around, so I stir-fried it on my outdoor wok burner (which, as I occasionally do, I fired up with the flame guard facing the wrong way and thus got some real hot hands).
It's a little similar to what they call Kung pao chicken at Panda Express (which, despite its lack of authenticity, I think is among the best fast food you can get anywhere).
Ingredients:
For the chicken:
3/4 pound chicken thigh or breast, cut into 1/2-inch dice
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine or dry sherry
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
For the Sauce:
1 tablespoon light soy sauce
1 tablespoon Chinkiang vinegar
1 tablespoon fermented black bean sauce
1 tablespoon Shaoxing wine
2 tablespoons chicken broth or water
For the Cornstarch Slurry:
1 tablespoon cornstarch
2 tablespoons water
For the Stir-Fry:
3 tablespoons vegetable, canola, or rice bran oil
1 medium zucchini, cut into 1/2-inch dice
4 cloves garlic, minced
A 2-inch knob of ginger, peeled and minced or cut into fine matchsticks
2 to 3 scallions, cut into 1-inch segments
3/4 cup of roasted peanuts
1. Combine chicken and marinade ingredients in a medium bowl and mix thoroughly with clean fingers or chopsticks. Set aside for at least 15 minutes and up to overnight (refrigerate if marinating overnight).
2. Combine sauce ingredients in a small bowl and set aside. Combine slurry ingredients in a small bowl and set aside.
3. For the Stir-Fry: have all of your ingredients ready to go near your wok. If cooking on an outdoor wok, follow along with the video. If cooking on an indoor wok, heat 1 tablespoon oil over high heat until lightly smoking. Add the zucchini and stir-fry until charred in spots but still crisp, about 1 minute. Transfer to a bowl. Add another tablespoon of oil to the wok and heat over high until smoking. Add the chicken and stir-fry until it is mostly cooked through, about 1 minute. Push the chicken to the sides of the wok and add remaining tablespoon oil to the center. Add garlic and ginger to the oil in the center and stir fry until fragrant, about 10 seconds, then toss it together with the chicken. Add scallions and peanuts, and return the zucchini to the wok.
4. Pour the sauce around the edges of the wok and stir-fry until it is nearly dry, about 1 minute. Stir the cornstarch slurry and add it a teaspoon at a time until the sauce forms a glaze that just coats the ingredients. You will probably not need all the slurry. Transfer to a serving bowl and serve immediately.
Try this chicken and pasta for dinner | Chicken Tetrazzini #cooking
Today I am making chicken Tetrazzini for dinner. This is a flavorful chicken and pasta dish my family loves! Be sure to subscribe and click the bell notification to get my latest videos.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ CHECK OUT THESE RECIPES
INGREDIENTS
1 1/2 Tbsp cooking oil
1 1/2 to 2 lbs boneless chicken breast
1 tsp salt
1 tsp Italian herb blend
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1/2 tsp cracked black pepper
*Cream Sauce*
16 oz baby bella mushrooms
2 celery ribs
1 small onion
2 cloves of garlic
5 Tbsp unsalted butter
6 Tbsp all-purpose flour
8 fl oz chicken broth
2 fl oz Sherry cooking wine
16 fl oz whole milk
4 oz parmesan cheese
1 lb spaghetti pasta
salt and pepper to taste
4 oz Colby Jack cheese
cooking dinner
Chicken recipes
Ridiculously Good MUSHROOM SHERRY SAUCE
35 years ago I had my 1st waitressing (now known as 'serving') job at an iconic pancake house in suburban Chicago. There they served a mushroom omelette with a creamy mushroom sherry sauce. While this isn't their recipe-it sure tastes close to it to me!
I love this sauce on a Swiss Cheese Omelette, but it will also go great with Chicken, Steak, ontop of noodles or rice-let your imagine reign! Pretty much anything that calls for a mushroom sauce will work with this. Enjoy!!
2 tablespoons butter for sauteeing veggies + 2 1/2 Tablespoons for roux
1/4 cup onion diced finely
1 garlic clove minced
Container of white mushrooms, washed and sliced
2 1/2 tablespoons flour for roux
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
fresh ground pepper, to taste
1/2 cup dry sherry, make sure it is Sherry wine, and not a sherry cooking wine or a sherry wine vinegar
1 1/4 cups vegetable stock (can experiment and use beef or chicken)
1/4 cup or so of heavy cream or can use 1/4 cup sour cream
*To keep Vegan/Vegetarian, omit the butter and use a plant-based oil for the roux. Omit the dairy at the end or sub in with your favorite plant-based creamer.