The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101

[@jeff__w]

Quite honestly, Frank Proto is my *favorite* chef-instructor on KZbin. His instructions are perfectly detailed _and_ he seems like a really nice guy.

[@ste-j4469]

100% agree

[@googleistrash1101]

thats exactly what i was thinking

[@karenmusketnuss2737]

I stop and watch his videos for those reasons too!

[@brian-px1bb]

For me, it's not so much the detail, but the why. Frank talks about what he's thinking about while cooking and why he's doing what he's doing.

[@jeff__w]

@@brian-px1bb That’s a better characterization. The “why” is actually what I meant. Thanks! 👍

[@DriveHub-ho2ri]

Gonna make a surprise dinner for my wife today!

[@cometleijon964]

how sweet 🤗

[@LosKingster]

​@@cometleijon964 Not Sweet It's Delicious Just a Reminder don't mess up the kitchen 😅

[@couchpoet1]

Nice, remember not to surprise her with the dishes and clean up.

[@SSchithFoo]

Make sure to leave everything for her to cleanup!

[@curtisdoe3726]

I’ll give her dessert

[@ginsyginsy5799]

Frank you've changed my life. I just cooked the most tender chicken ever, after only being able to make stringy overcooked garbage chicken. Thank you.

[@magnuskallas]

It might be tad bit unorthodox, but I've noticed some marinating in milk can make the taste juicier, creamier. Also milk can help creating the crust.

[@stevennagley3407]

@@magnuskallasthat concept is refereed as wet brine, you can dry brine and wet brine, literally add salt in water and let the chicken soak for an hour, or in your case milk or buttermilk etc.

[@magnuskallas]

@@stevennagley3407 I get you. Thank you.

[@KhreamedKhorne]

​@@magnuskallasTry marinading in Ken's Northern Italian dressing for a few hours. So delicious especially if you grill it

[@madmoiselle007]

Oh my i just gave you a like and it’s number 666 😂

[@thewatcher62]

Those little tips he threw in there like freebies: “ watch the bubble”, “the bouncy”, “check sauces thickness with spoon” are actually valuable tips that only master classed chef who has cooked a very long time can share. Yet he shared it, for free

[@mop0014]

Except the whole "bouncy" thing is bs

[@degueloface]

@@mop0014 except it isnt lol

[@airricoutdoors2045]

Oh we’re forever in debt. Owe him my life for sharing his precious secrets..

[@Dongle22222]

@@mop0014bs? Have you ever cooked before?

[@theprogm7882]

His chicken was dry on the sides and still pink in the thiccker middle part he tried to hide it but u can see it watch again when he dresses the plate

[@2018josh]

I just made this. I also cleaned the kitchen after. My wife said thank you. That was the best chicken I’ve had. For the sauce I didn’t have shallots or garlic so made with white onions and Serrano peppers

[@philfrank5601]

"Chef's Snack"...gotta love it😂

[@Ben.N]

nooo that's the best part as a customer I'd want it lol

[@sayittomyfaceidareyou8629]

I love that corner piece 😂

[@jessossenkopp]

I have watched a LOT of online cooking. I think this chef has one of the absolute best vibes and energies for teaching. The pacing is perfect the instructions are clear as possible.

[@nowayjosedaniel]

Try Chef Jean Pierre too

[@selfcenteredcentric]

💯

[@ericwoods6286]

Not really.

[@sharbymj]

Wife is out of the country for six months. I've never been much of a cook. Your videos provide a novice like me with the detailed advice that most videos don't seem to cover. Thank you.

[@Benny.13]

This guy is such a great chef and communicator, he is so articulate in his teachings,everything he’s taught me has come out money! He is a one of the best chefs a lot of people don’t know about. My hidden culinary treasure !

[@hazelcetemen9953]

All the guys in here proud and excited to make their significant others a special meal is so cute 😭😭😭 you guys are precious, keep setting the standard high gentleman, thank you.

[@timhoward5]

And their significant others being themselves.

[@NombreApellido-mz6xn]

Well, in my case I'm just getting prepared for when I do meet my significant other 😂

[@sutorcs]

That's how BJ's are earned. preferably deep throat.

[@yeags1383]

I cook alot for my gf. She loves it.

[@me-gx4zw]

Wish the ladies in my life knew how to cook too......? Then I wouldn't have to do it. Sexism works both ways.

[@jamesdecumber8155]

Don’t talk about my grandmother, Frank.

[@jamiechatmanhe]

Is he wrong tho

[@ANIMEBEAST27]

Fr my grandmother makes great chicken

[@pamj7823]

😂

[@yokohamatomohawk1840]

Wow! A knowledgeable chef without an ego. I really like this guy. Basic techniques but so fundamental.

[@jumpsurfer]

Looking at you Gordan Ramsey

[@ZaricaLP]

i mean, he did just say my grandmother made dry and stringy chicken... when she most certainly did not.

[@bluntismaximus]

agreed. the overly tattooed, heavy "personality," cultured indifference, kind of chef is played out

[@cubertmiso]

there are better smaller channels that explain thing more clearly. with more science in the mix.

[@TzunSu]

@@jumpsurfer Well, Gordon Ramsay is a world renowned chef. This guy is a culinary teacher and caterer, would be odd if they had the same ego :P

[@noahbecker78]

Chef Proto, you have a gift for speaking and teaching. Excellent video on the basics; I look forward to more. Thank you!

[@michaelnash5542]

Frank, you are one the best cookery teachers. You radiate calm and "you can do this", you explain the reason for everything you do and provide all the tips we'd need, and you make everyone know they can do it.

[@jillzee00]

I just made this tonight and it was fabulous! Very easy to make. I'm not the best cook. I have to follow a recipe and watching him and listening to explanations of why he does things a certain way made this recipe turn out perfectly. Thank you!

[@july_muzik..]

There is something about the way THIS Chef teaches that just “clicks”. I always say this to myself with every video of him I watch. Great job as always…💯

[@lizmeade8410]

Love how Frank explains everything in detail. He’s a great teacher!

[@jamiejosh96]

Rule 1… don’t share raw and cooked utensils

[@ericwoods6286]

No. Check your intelligence.

[@nuclearbomb9483]

​@@ericwoods6286🤓 "check your intelligence"

[@justincase4812]

Meh.

[@brt5273]

Glad to hear a Chef say they love the flavor of parsley! Highly underated as a fresh herb that adds a bright herbiness to just about any savory dish without taking over with too much of it's own flavor.

[@instayville-is2no]

This is one of the most helpful and easy-to-follow cooking videos I've watched. For years I've just been "winging it" when it came to frying ANYTHING. I guess my palate isn't picky but I've always wanted to be able to feed guests and I have never done that because I knew my cooking was only appropriate for only me. I am very busy these days with two jobs but I find myself playing around in the kitchen more; it's the only time I can relax. I'm already a grown adult but I'm just now realizing how very little I know about the basics of cooking in general. Tomorrow I'm going to try this and then dedicate a week or two to trying to make this as well as I can. Thank you again!

[@YourOneNOnly_]

I honestly love this its a really simple dish to understand the fundamentals of cooking chicken. Alot of people will criticize saying wheres the flavor or spices but they don't understand that not everything needs 20 spices especially if your having sides that can clash with your over seasoned chicken. Smh some people just wont understand

[@GothicTeaVea]

I too am a chef. I've been working in the industry almost 20 years and I got to be honest a paprika couldn't hurt.

[@jane-cn6nd]

​​@@GothicTeaVeaWon't the paprika burn in the hot pan? Honestly I've always baked my chicken, so this recipe will be the first time I cook it on the stovetop 😬 I am not a chef, I'm a beginner trying to learn.

[@harrodsfan]

Very well said.

[@Romans_116]

That’s goofy

[@jonathanbraski]

Frank is so helpful and knowledgeable! Always love seeing his cooking. I have always wondered how cooks let meat rest without it getting too cold to enjoy warm meat.

[@RoyalGentoo]

"I have always wondered how cooks let meat rest without it getting too cold to enjoy warm meat" Me too!

[@cumbiamix.]

I really like how Frank explains his cooking skills, I feel like he’s very patient and kind in real life, he reminds me of my dad

[@antoniokfranco]

I made this tonight for my family. It was a big hit! My wife loved it and my picky kids finished it off. Thank you!!

[@j.elcarnicero9250]

Calling cps

[@moin6067]

@antonionkfranco how u get that brown color? I always just get a little bit brown and the rest was white color. Any tips?

[@antoniokfranco]

@@moin6067 I’ve been watching a bunch of cooking videos and noticed the cooks use a lot more oil/ butter than I had been using. I started using more evoo and that crispy golden brown surface appeared.

[@antoniokfranco]

@@j.elcarnicero9250 ha ha chicken protective services?

[@stevethea5250]

​@@j.elcarnicero9250creeper

[@cas4040]

You’re always the best at giving clear and concise instructions, while also explaining the reasoning behind it. Thank you Frank!

[@bgrg]

the best driving instructor

[@lukebrady65]

Handling raw chicken while touching everything like the pepper grinder without washing his hands. Very clear and concise instructions on how to cross contaminate everything 😂

[@medkatyt]

@@lukebrady65 almost like video editing is a thing...

[@lukebrady65]

@@medkatyt you can clearly see him handling chicken and touching things. WTF is wrong with you ?

[@patriciaoreilly8907]

​@@lukebrady65Grow up 😊😂

[@Msj10934]

I eat a very specific diet for a sport I’m involved in.. with that being said, I’ve been eating chicken & rice for MONTHS! And I’m finding it difficult to get the food down. Watched this tutorial a little begrudgingly, honestly. BUT WOW! Best chicken I’ve EVER made!!

[@RockeyToes]

It's 9am and I'm starving already, looks simple and delicious! I love your videos because you detail technique and then explain the 'why' behind it. Context makes a difference!

[@patricklemire9278]

As soon as i started letting a thermometer tell me when it's done I stopped having dry chicken. No guessing, no feel, 150°F pull it off and it’ll 160° soon enough.

[@e_i_e_i_bro]

I'm always worried it won't get to 160. So I wait. I think that's my problem!

[@bananablisss]

Yes. I always cook to 165 and it’s jerky by then . That’s why I’m here.

[@graffitiabcd]

Of course, it's different for legs and thighs though. Those you can mistreat and still end up with delicious chicken haha.

[@irfanbilen8037]

Nahhhhh Leave my grandma out of this Frank

[@jg8616]

This comment 😂😂😂

[@duro_fx6638]

😂😂😂😂😂

[@bkr_418]

This

[@Suqri]

Exactly. Noone makes better dinners then grandma.

[@Joseph-tf4lg]

My Grandma? You know my Grandma? You don't. You don't know her. Leave her out of this.

[@duuuts]

1:46 Frank: Whenever you season, you want to start really high Me: okay... *pulls out a blunt*

[@Benjiyagi]

😂😂

[@bethbartlett5692]

OMG! Too Funny, roflol ! 🏆 (... and I don't partake, have an adverse reaction to it, wish I could though, occasional use is likely very healthy)

[@dioda8048]

We got a little comedian here hahahahahahaahahahahahaha

[@SabrinaLFinley]

You got a chuckle outta me - thanks!

[@Fauxedo]

After watching this video, I make this all the time now, and it’s delicious! Makes me feel like a fancy chef every time.

[@ansmfella]

Love all great tips and techniques throughout your videos like this. Not just picking up great recipes but gain inestimable knowledge to add one's overall cooking skill set! Great stuff

[@Gojiraglix]

FRANK!!!! I will watch literally any food video with Frank in it. He makes me want to go to culinary school, only to have him as my teacher lol.

[@VladislavMacura-v2u]

Skvělý recept! Tento kuřecí prsa vypadají naprosto úžasně. Určitě vyzkouším, vypadá to jako dokonalý recept na restaurací kvalitu

[@richardmason6910]

We love you, Frank. Super reassuring to see the chicken done almost as exactly as I've learned to over time, but that was such a clean walk through of a pan sauce - the bit I always mess up!

[@TheLobstersoup]

I'd say add the butter during the last minutes and turn the heat down or off. Because if the sauce is cooking hot you're just melting the butter into it, instead of emulsifying.

[@RahulChoudhary-jr7mu]

Loved how simple it was to cook with only a few ingredients and how delicious and great the end result was! ❤

[@lucalee85]

Learnt more in this one video than watching 10 other (over dramatic) chefs. Thanks, @Frank Proto!

[@MikeScott-s3m]

Love how Frank explains everything in detail. He’s a great teacher!. Love how Frank explains everything in detail. He’s a great teacher!.

[@darth_chaos4616]

Twice the message, double the meaning

[@barryconcannon300]

Just came across this guy…very concise instructions delivered in a friendly manner…I’m liking this😊

[@feliciawright7068]

This was an awesome video! Frank’s instructions were so easy and clear to understand! Thank you chef!

[@shealarson2635]

My gramma(RIP) and my mom are excellent cooks.

[@brattt78]

I stumbled upon this last night and tried it today. I forgot to pat the chicken so it wasn't very crispy but otherwise, it was perfect! Super soft and moist, I couldn't believe it. Thank you!! Edit: I only made the chicken for my daily lunchtime salad, not the sauce.

[@tg-nu1xc]

Great instruction. Clear articulate and to the point. No schtick. Excellent.

[@FoxGuyGames]

A protocooks episode on epicurious? i dig it, as long as frank is getting paid properly LOL

[@GyamtsoG]

That chef really knows how to teach, amazing consideration for all those who don’t know to how cook. Amazing 🤩

[@scottowens6914]

Just stumbled across this channel. This guy is great. He has definitely found his true calling. Thank you Frank!

[@deydirkarjerb7309]

Made this tonight. The chicken was super juicy and cooked perfectly. And that sauce was amazing. Didn’t have any lemons and only had dried parsley. But it still came out delicious. Poured the remaining sauce on top of some white rice I made. 10/10

[@flourishbymichelle]

Thanks Chef Frank!! I can't wait to make this- and finally feel like I might be able to master a simple yet flavorful chicken recipe. Well done, Chef!

[@kleinwong_]

This dude rules. Love the general cooking best practices that he sprinkles in with the specific instructions for the dish.

[@permortenkjl4281]

After seeing this video I somehow could not forget it, and I had to make this recipe for my family on Sunday. They all went "Wow! Really delicious!" So tasty and juicy chicken, and every plate was licked clean of the sauce! Great recipe, and I agree with everyone in the comments who says that Frank is their favorite KZbin instructor :)

[@ealston0826]

I have made this numerous times. The herb always changes depending what I have on hand but, the end result is always the same…delicious. My go to dinner when pressed for time. Make some green beans with sun dried tomatoes and almonds and diner is served.

[@TupolevLP]

Made this yesterday. The chicken was perfect and the sauce was incredibly tasty. Thanks for this recipe!

[@anulkaaw]

This is nice. Thank you for including some very basic advice for the rookie cook. And I especially appreciate the pan sauce bit since I have never tried it before but certainly will try it now.

[@tonymihut3070]

My takeaway was "don't crowd Japan"

[@bernoulli884]

Everything he does is spot-on! I've got a lot of experience making a chicken + pan sauce like this and I picked up some nice tips, like delaying the lemon juice to the end.

[@patkelly8309]

Lol

[@jdizzle3642]

Dont forget the part where you eat the chicken cold after it sits 20 mins wierdo lmao

[@baph0met]

​​@@jdizzle3642You can put in back in the pan for 20 seconds and it's hot again

[@kirstinmckeown3581]

Oh, that looks delicious! And, Chef Frank, I'm with you on the flavour of parsley! I keep some in in a pot over the winter, and have it growing on my balcony all summer so I almost always have fresh on hand.

[@anthonysmith8810]

This is actually incredible. So much care, so much love for the craft ♥️

[@casey2732]

Simple but absolutely perfect. Nothing new for me but I really enjoyed it. Thanks Chef

[@LunarisDream]

I was sitting here being irked about not getting any new information out of the video, but your comment is spot-on. Just because I knew it doesn't mean everyone did, and there's nothing wrong with the video itself.

[@LOLLYPOPPE]

@@LunarisDreamwhy would you watch it if you already knew how to cook it

[@jdizzle3642]

Mmmm cold chicken

[@Mintteacup_]

​@@LOLLYPOPPEhow would they know they're not going to learn anything unless they watch it?

[@mfotken69]

This is the kind of instruction I like regardless the subject, calm, thorough, detailed and friendly. You, sir, have a new subscriber!

[@nepotiums]

Hey, don't disrespect my grandma! Lol

[@cameron15911]

😂😂

[@elitebutdumb]

Don't disrespect Grannies! End off!

[@melidavelasquezpalacios1058]

Just made these and they’re so juicy and perfect. Thank you for always keeping it nice and simple chef.

[@cookingincanada]

yes, I like this recipe too.

[@fahmidamiah]

Love this channel. Great video! Do you have one on which pots, pans etc are best to buy for certain types of cooking e.g. sauces, grilling meats and veg etc. I want to get some cooking essentials but I always seem to buy the worse pans etc and would like to avoid non-stick things with chemicals over them. Thank you!

[@000585677]

In general all-clad stainless steel pots and pans are EXCELLENT and suitable for a variety of needs. Then for non-stick you can get an enameled pan for making things like eggs. For a cheaper option for stainless I love the cuisinart 3-ply stainless steel 5.5 quart pan and have used mine for years. If you're putting a pan on a grill you want it to be able to take a tremendous amount of heat safely, meaning probably use cast iron and definitely avoid nonstick.

[@mattymattffs]

Stainless steel is a great all around pan, but things will stick if not heated correctly. I love carbon steel myself

[@Bryan_Sims]

Worked like a dream got some great juicy chicken mine had always been stringy and dry this video was a blessing, thanks for sharing your wisdom!

[@organs]

I like gently browning the chicken, then taking it out still raw. Then when I build a sauce, I can move the chicken back to braise in the sauce and become tender.

[@Rijkaard73]

I’ve never seen someone that detailed in explaining proper cooking, perfect 101 instructions, hats off chef! 🫡

[@hisbigal]

As always, Frank comes through with tasty ideas.

[@Terikuza]

wow, thank sou very much. first with cooking SS pan and it turned out amazing. no sticking, nothing. pure flavor!

[@johnheath86]

Should you not turn the heat off when adding the butter to stop it splitting?? Just wondering because that’s what I was taught. Thanks for the video!!

[@dartmerrill8200]

yup. Not sure why his butter didnt split there. Maybe editing magic.

[@GeraldineHarris-i9m]

Loved how simple it was to cook with only a few ingredients and how delicious and great the end result was!

[@nannem9716]

Wow, the best instructor I've seen. I appreciate your straight, simple talk, and your directness. Not a lot of jibber jabber. Only key information. Will be trying this chicken, and I can't wait to watch your other videos. Thanks. You make this recipe seem doable.

[@mindeerhoades1899]

I love the way you detail the directions! Super easy to follow and helpful! It looks beautiful and delicious. Thank you for the lovely video!😊

[@10MinuteMoments]

Frank always knows how to make me hungry! Always loved seeing his insightful cooking methods on channel as well!

[@AmmarKazmi-ck6no]

Love Frank explain everything. He is a great teacher!

[@YarraMates]

Just attempted this. Turned out amazing! I hate cooking and simple recipes like this is what keeps me in the kitchen. Thanks chef Proto! I just couldn't get the reduction quite as creamy. Mine remained watery as it boiled off... could be the chicken stock I used.

[@sebaschan-uwu]

Did you use butter

[@YarraMates]

@@sebaschan-uwu yes, but it was salted butter.

[@leshiq4214]

I've been cooking it with salt and black pepper for 7+ years and I somewhat grew tired of its taste. But some time ago my wife started cooking it with rozmarine and some other staff and it really brought my attention again! Great video! Thx!

[@maribelbenson1524]

Chef Proto does a great job in sharing his techniques! Simple, direct and pack with flavor!

[@benjaminallen6901]

Great tutorial. Wish the seasoning included more but might be more of a dish specific tutorial at that point that might require basting or understanding how to blacken seasoning without completely burning etc.

[@luminatrixfanfiction]

You don't need more seasoning with this. It's already bursting with plentiful flavors. You would be over complicating the dish and overloading your taste buds with too many competing flavors vying for attention. This dish is known as chicken piccata but he didn't use cappers here which is interesting. I cooked this for my family on my birthday and it was delicious.

[@TheMasterDeku]

@@luminatrixfanfictionthis isn’t chicken piccata so much as it is just chicken with pan sauce. The chicken needs to be slightly floured and the capers are really necessary for chicken piccata. Also, more seasonings don’t have to complicate it, just pick ones that compliment each other

[@luminatrixfanfiction]

@@TheMasterDeku Well it's mostly a chicken piccata because he used the butter and lemon even if he didn't flour it. But I digress, to put the analogy, tomatoes or tomatos...it's all the same.

[@Cheems_on_Toast]

@@luminatrixfanfiction butter and lemon is very common in a pan sauce so no, this is not chicken piccata

[@cindylelea4555]

@@TheMasterDeku I love chicken piccata

[@711WasAPart-TimeJob]

Finally learning to cook, I started off trying to make the salmon based on the video you made, and I made a perfect salmon fillet first time… for my dog. Have yet to replicate it for anyone, and every time I try I manage to find new ways to bungle it. Made this chicken first time and every time after that flawlessly. Got me actually looking forward to eating instead of buying takeout every other night like I have been up till now. Great instructional video, will 100% be referencing more of these as I expand my cooking skills

[@maureenrobertson6059]

Headed cooking pans are the best investment I've ever made. Even heat, no residual seasonings and easy clean up. Oven safe. I've purchased many sets of pans but these are, by far, the best. Love cast iron, but these are superior. Costly....but watch for sales. You'll be happy! Ohhhh...I'm just a normal mom, gramma...who loves cooking.

[@Ccb780]

One of the best chicken saute tutorials I've ever seen. Bravo 🎉

[@murtazamustafavakhariya998]

I LOVED THE RECIPE. JUST SALT AND PEPPER! AMAZING

[@MrFullcircle1968]

I love watching these videos makes things more simple thanks‼️‼️‼️🙏🏽

[@1portico]

I made it just how you explain to do it, and it came out. Perfect! Thank you. Loving these quick week night meals.

[@Jobe_Island]

4:36 when my wife takes her shirt off

[@CrawlSF]

Just finished making/eating this. The only change was adding some white wine to the pan sauce. I t was absolutely delicious and the chicken was literally perfect! Paired with some Couscous and a baked pear with walnuts for dessert. Thank you!

[@comradewolfman7605]

I really appreciate how clearly Frank communicates. What a great teacher, thanks chef!

[@petertenoven3282]

He rests it for 10 minutes. Ain't it cold at that time? Does he reheat? If yes how?

[@danwilliams256]

Meat retains temperature for quite a while. But those were quite thin pieces of chicken to leave for that amount of time

[@PashaSlavaUkraine]

Preach brother, they be making up ish on mama

[@KA-dx2kz]

Wrap it in tin foil, keeps it warm for a while

[@littlebigfan34]

Tin foil could potentially overcook the chicken as steam gets trapped and also weaken the crust. Either the residual heat of the sauce or a warm plate will help you out! (Or just leaving it for no longer than 5 mins)

[@billygilbert7911]

I've never seen a better video explaining "pan sauce". I've been cooking for years and have never done a sauce because it's intimidating. Thanks for the tips.

[@imadmatar6941]

This more than a recipe it's more of educational cooking tutorial video lot of valuable cooking tips in the video felt like at culinary school with this video 👍👍

[@malielanijoy]

Thank you so much. I love how you give such great advice about techniques and stuff that I can carry over to other dishes. You're a great teacher and very helpful. 😃

[@nataschajudson7509]

The chicken and the pan sauce look amazing. I look forward to giving it a try.

[@JYoutubes10]

I like this guy. I've made his pancake recipe about 4 times now and it's a big hit :)

[@FunkSoulBrotherUK]

I still haven’t able to nail the pancake recipe but will trying. Another great video

[@JYoutubes10]

​@@FunkSoulBrotherUK I don't know if this helps, but I let the wet ingredients sit for like 15-30 minutes at room temp to let the apple cider vinegar do its thing. The baking powder/soda help counteract the tanginess.

[@yaughl]

How do you reheat the chicken after the 10 minute sauce making without drying it out?

[@kenquartz1813]

Time it where you’re making the sauce while the chicken is settling for that same 10 minutes.

[@jack.fontane]

This was one of the first cooking videos I watched. I can't believe how many of these tips got baked into my culinary instincts. You're an incredible teacher, Frank!

[@shawnrudzik8735]

Mad Props and thank you to Chef Frank. The techniques he shows off so effortlessly in this video include the longer ways those of us who don't neccesarily have it all together can use to make something comparably close. Did my own iteration on this today and was blown away by how well it worked on the first try. I have to cheat and use a thermometer, but it turned out super. The pan sauce notes are enough by themselves to watch and try at least once. Again; thank you kind sir. Your sharing of knowledge enriches those of us who desire to try for ourselves.

[@callumfriend2523]

First time I've seen this guy but that is one of the best step by step cooking video I've seen!

[@minh-trangnguyen9777]

I like the way Frank shows how to sprinkle salt and pepper! He makes me get rid of my 50-year wrong way of doing it. 😊

[@beaniemac]

I made this today and it's phenomenal. That sauce is 🤯

[@adamteft1221]

Never made a pan sauce before tonight and it came out awesome! Super easy instructions. My picky kids loved it too. I cook professionally and following his advice on cooking the chicken was super helpful and came out great. 10/10 would recommend

[@ry-land-]

So many great tips and tricks in this video that will just make you a better/more efficient chef OVER TIME. And realizing what he’s saying are things you have already picked up/know is encouraging that one is making progress

[@Xtremeprocrastinator]

How do you keep the chicken warm without it getting dry while you make the sauce?

[@jayharv285]

By the time the sauce is done the chicken is rested enough to where it won't dry out

[@keebs458]

@@jayharv285 Yeah but now it's cold...

[@keebs458]

I usually wrap in foil while it rests so it doesn't lose much heat, and rest it on a warm plate

[@jayharv285]

@@keebs458 no it isn't. It's warm still

[@robertl.fallin7062]

Foil tent with a kitchen towel on top will keep anything warmer.