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An opinionated blog beginning with advice on how to create the ultimate French sauces
Chicken Sauce Intro: This is my second blog aimed at helping beginners to prepare French sauces, this time focusing on chicken sauce. In this blog I prepare a chicken dish using the Stove-Top-Cooking Method. In next week's blog I will prepare a chicken dish using the In-the-Oven Braising Method. Both of the above methods used to cook and prepare chicken and it accompanying sauces are fairly different, but they both call for the sauce to be made in the same pan as the chicken, thereby unlocking the flavors of all the ingredients involved. Cooking chicken using the Stove-Top-Cooking Method Intro: This dish is a good lunch item because the chicken is cooked fairly quickly on the stove and then removed from the pan so that you can create its accompanying sauce. For this dish I like to use a 4-to-7-ounce skinless chicken breast that is lightly dusted with flour. Cooking chicken using the Stove-Top-Cooking Method |
Chef BrentBrent Littlefield has worked as a chef de cuisine, pastry chef, saucier, and sous chef, for more than 25 years in San Francisco, San Diego, and Las Vegas. b_littlefield123@yahoo.com
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December 2021
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