Cook With Us on Valentines скачать в хорошем качестве

Cook With Us on Valentines

Hey y'all cook with me and my wife on valentines this video was so fun to make!!! if you liked it please give us a like and comment what your favorite part was!!! here are the recipes MARRY ME CHICKEN Chicken breast – sliced into cutlets. You literally just slice them in half to make them thinner. If you use whole chicken breasts, you’ll need to finish this off in the oven to make sure that they’re cooked through. But I like cutlets better in this recipe. Flour, salt, and pepper – you will dredge the chicken in flour for that lovely golden and crispy crust. Olive oil and butter – to brown the chicken I use olive oil and butter for flavor. You can even use the sundried tomato oil for extra flavor. That’s free flavor there! Garlic – because it makes everything taste better! Chicken or vegetable stock – I recommend using chicken stock, but if all you have available is vegetable stock then that works perfectly fine. Heavy cream and parmesan cheese – for a super creamy and flavorful sauce. Do not use single or light cream as it won’t thicken the sauce very well. Chili flakes, dried oregano, and thyme – for extra flavor. Sundried tomatoes – packed in oil, and what makes this dish so special! Fresh basil leaves – for garnish. 1-Dredge the chicken in seasoned flour, and shake off any excess flour. Transfer to a plate but do not stack the chicken as they will stick to each other. 2-In a heavy-bottomed pan on medium heat, heat the oil and melt the butter. 3-Brown the chicken on both sides until it’s golden brown, transfer onto a warm plate, cover, and set aside. 4-Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes and oregano. 5-Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes. 6-Marry Me Chicken is now ready! Just garnish with chopped fresh basil leaves and serve warm over pasta or rice. 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets ▢ ½ teaspoon salt ▢ ¼ teaspoon ground black pepper ▢ 6 tablespoons (50 g) all-purpose flour ▢ 2 tablespoons (30 ml) olive oil ▢ 2 tablespoons (28 g) unsalted butter ▢ 3 cloves garlic minced ▢ 1 cup (240 ml) chicken stock ▢ 1 cup (240 ml) heavy cream (double cream in the UK) ▢ ½ cup (43 g) grated parmesan cheese ▢ 1 teaspoon chili flakes ▢ ¼ teaspoon oregano ▢ ¼ teaspoon thyme ▢ ⅓ cup (50 g) sundried tomatoes chopped ▢ 1 tablespoon fresh basil leaves 1-Season chicken with salt and pepper, then dredge in flour and shake off any excess. 2-In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly. 3-Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside. 4-Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. 5-Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano. 6-Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes. 7-Garnish with chopped fresh basil leaves and serve warm over pasta or rice. For the Tomato Bruschetta 6 Roma tomatoes, 1 1/2 lbs, diced 1/3 cup basil leaves, chopped 5 garlic cloves, divided 1 Tbsp balsamic vinegar 2 Tbsp extra virgin olive oil 1/2 tsp sea salt 1/4 tsp black pepper balsamic glaze, (optional) For the Toasts 1 baguette 3 Tbsp extra virgin olive oil 1/3 cup shredded parmesan cheese 1-Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl. 2-Chop Basil – Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes. 3-Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes. 4-Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 30 minutes.