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, cold
Directions
- Heat conventional oven to 375°F or convection to 350°F.
- Season chicken on both sides with salt and pepper.
- Heat oil in the pan until ripples begin to show.
- Place chicken presentation-side down in pan; cook on both sides to achieve caramelization.
- Finish cooking chicken in oven (indicated by an internal temperature of 155°F). Remove from oven and rest on a baker’s rack.
- Remove excess fat from pan and 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 two-thirds of the sauce on the plate and top with chicken. Finish with remaining sauce. Serve immediately.
