How to Make Pan Seared Chicken - Eating Low with Amy 44

Eating Low with Amy Low Hassle, Low Carb Recipes Episode 44: Pan-Seared Chicken with Dijon Wine Sauce Hi and this is Amy. And welcome to Eating Low. Today, we’re going to be making Pan-Seared Chicken and it’s like a multiple stuff process that I think it’s going to come out really good. I’ve got my new Gordon Ramsay’s pans I’m excited to use those. I’m going to try to do something that I’ve never done before which is just pan-sear the chicken and then make a little sauce from the bits that I left in the pan. So my oil, it looks like it’s hot enough. I’m going turn down my heat a little bit. I’m going to stick these chickens in, it will be to stirring the chicken, let then sift. You throw them in, the pan is like some hot and just let them sit. We’re going to let it seer on the side for like two minutes. Flip it over seer on the other side and then pop it in to the oven which I preheated to 425. So we’ll count to four and I’m kind of going to watch it and see how things look. But yes, I’m really excited about my pan. They seem like they’re working really well. I just think or I’m getting used to because it’s completely different cooking with non-stick. You’ve got to watch the temperature there’s a lot more because it does hold the heat a lot better. You can see my chicken is already changing color on the one side then I’m kind of watching my time to make sure it wasn’t been on there too long but then we’ll flip it. These are really fat, little chicken breast. I mean, take a little bit longer I think to cook. So when I popped it into the oven, I’m going to give it probably a bit too far as eight minutes. I’ll probably give it on the higher end just because my chicken breasts are pretty fat. And flip the chicken. All right, there is side number two. As you can see he’s got a brown, crusty sort of a layer on the one side. Then you can get the other on this side too and then we’ll pop them into the oven. And now, we’re going to make a sauce out of red wine and chicken stock, and the Dijon mustard. So it’s very fancy, very, very fancy. And this has been going for almost a minute. Press it a little bit, a little bit more. Okay that’s probably been long here. And then the beauty of these pans is that you can just take it and pop it right into the oven. Oh hot and he’s going to cook in there for—I’ll start out with maybe six minutes, seven minutes, and see if that’s enough. So I’m going to start my timer and we will be right back. So my chicken is done cooking. And now, I’m going to start working on the sauce. And I’ve got my chicken coming over here kind of staying warm while I do the sauce. We’re going to turn on the heat a little bit and we’re going to add wine on the Dijon mustard. It’s kind of we’re running out of mustard. And so what we’re going to do, a quarter cup of the cooking wine and this is red wine. And then we’ll do a quarter cup of the chicken stock. It’s really cool. And we’re just going to cook this in the pan and we’ll just sit down and let’s make the sauce. And so remember this pot—and this hot because that was in the oven. So one thing to use—to like you use a pot that you can put in the oven is that you have to remember the pot. This smells really good, the sauce, the chicken stock and the red wine, and the mustard smells so good right now. I wish you could smell—this smells, and it’s really good. And I’m just scraping and like the little bits of the—so I put my glove on. Hold on to this. And I’m scraping the bits off the pan. You want to get all these little crunchy bits that are in there. Oh! Look at that. I’m feeling like a real chef now. This is like amazing. It’s amazing with the right tools will do. We’ll see how it taste, that’s the real test. I just splash stuff on the oven. As you can see my skills aren’t that great yet but we’re getting there. I think these are all ready to go. You can pour this over. Yum! Wow! Some sort of little bits. This looks so good, so, so good. Fork, I have to work in the knife, you can get a little piece. It’s afternoon right now and I’m that hungry. Oh! It looks so yummy. It came out really, really good. The chicken was really juicy and the sauce, that’s really yummy. I’m going to get better at this, this is definitely like something I need to work on but I think I do pretty good for my first try so I hope you try this at home because it’s really fun and you feel like a real cook. Anyway, thank for eating low with Amy.