In our third partnership video with Zwilling USA, Culinary Arts Lead Chef-Instructor Barbara Rich shows you the difference between a sauté pan and a sautoir pan while using two methods to cook chicken.
Do you know that sloped versus straight-sided pans offer two completely different styles of cooking? A sloped pan, or sauteuse, is optimal for sautéing as the pan allows heat to escape quickly and offers quicker cooking times.
Chef Barb demonstrates a super easy sautéed chicken breast recipe with a Demeyere Atlantis 9-inch, 18/10 stainless steel proline fry pan. She then uses white wine to create a quick pan sauce.
“What deglazing is going to do is pick up all that really delicious caramelization that we got on the bottom of our pan when we were cooking our chicken,” she says.
Watch the full video — and try your hand at the recipe using a proper slope-sided pan — below.
Ingredients
- 1 boneless, skinless chicken breast, pounded out lightly
- salt and pepper, for seasoning
- canola oil
- 2 teaspoons shallot, minced
- 1 ounce white wine
- 4 ounces chicken stock
- 1 tablespoon unsalted butter, kept cold
Directions
- Heat conventional oven to 375°F or convection to 350°F.
- Season the chicken on both sides with salt and black pepper.
- Heat the oil in the pan until ripples begin to show.
- Place the chicken presentation side down in the pan; cook on both sides to achieve caramelization. then place in the oven to finish the cooking.
- When chicken is cooked (155°F), remove from the oven and allow to rest on a baker’s rack.
- Remove excess fat from the pan and raise heat to medium; add shallots and sweat for 2-3 minutes.
- Deglaze with wine and reduce to almost au sec; add chicken stock and reduce by about 50%.
- Lower flame and add butter, or, monter au beurre. Stir constantly.
- Place 2/3 of the sauce on the plate, then sliced chicken. Finish with the remaining sauce. Serve immediately.
