* AI ("Artificial Intelligence") subtitles on Tagalog.com are generated using "Whisper" by OpenAI (the same company that created ChatGPT and DallE2). Results and accuracy may vary.
* The subtitles do include errors occasionally and should only be used as a tool to help with your listening practice.
* You can request this website to create a transcript for a video if one doesn't already exist by clicking the "Request AI Subtitles" button below a video. Transcribing usually takes 30-40% of the length of a video to complete if there are no other videos in
the queue. For example, a 21 minute video will take 7-8 minutes to transcribe.
* Running a super fast cloud GPU server to do these transcriptions does cost money. If you have the desire and financial ability, consider
becoming a patron
to support these video transcriptions, and the other tools and apps built by Tagalog.com
00:00.0
Magluto tayo ng isa pang classy but definitely easy and affordable Chicken Recipe.
00:12.1
This is called Chicken Florentine.
00:32.1
O diba, pangalam palang Sosh na Sosh na pero pag tinignan mo yung process.
00:38.5
Even the ingredients that we are gonna use, it's super easy and super affordable.
00:44.7
When I was reading recipe books, this is called Chicken Florentine
00:49.2
because when we say Florentine, it's like Steak Florentine or Pasta Florentine.
00:55.9
It's like a way of cooking a la Florentine in Florence, right?
01:03.6
So this dish, if you're familiar with one of the first recipe videos that I've shared way back in 2019.
01:15.2
The Poulet a la Crème or Chicken in Cream which is a French Chicken dish.
01:22.2
This one is similar to that but it has mix of Italian style
01:28.0
because when Catherine de' Medici, a royal blood of France, it's been a long time already.
01:33.9
It's like 18th century.
01:36.4
When she got married to the royal blood of Italy, she brought her recipes there
01:43.6
and maybe she ordered it from the cook or the chef or why don't you cook Chicken a la Crème
01:50.9
and they put it Italian style that's why it's called Chicken Florentine.
01:58.2
So enough of my chit-chat, this is super easy.
02:01.7
I have here Chicken Breast Fillet that I've cut into thin slices.
02:07.2
It's just easy, when you buy your Chicken Breast,
02:10.2
you just slice it in the middle for you to achieve something like this
02:14.7
and then I'm just going to season this with salt and pepper on both sides.
02:25.4
I will also turn on my fire.
02:29.5
If you feel that the chicken is a bit bland, you may put a bit of lemon juice.
02:36.0
So both sides, if you want to put herbs, go.
02:49.9
And I just have flour here that I'm going to season also with some salt.
02:58.8
And my pan, I have here a stainless pan, I'm just going to put some olive oil and good butter.
03:13.0
This one, actually the dish that I'm going to teach is just the chicken
03:18.5
but you may also include this on your pasta.
03:21.5
It's like you're just going to top it on freshly boiled pasta and it can also be on rice and butter.
03:31.1
It can also be on bread.
03:34.9
It seems that I put too much butter, I will put it aside for a while.
03:39.7
You want to make sure that your pan is very hot
03:44.1
so you will achieve the Maillard Reaction, the outside of your chicken would turn brown.
03:53.9
So I get my chicken.
03:59.9
You just dredge it on the flour, just a bit.
04:03.9
You may also line it there, I am still heating my pan.
04:14.9
This is super easy.
04:16.9
As in the type that you have a visitor and you want to serve it fancy.
04:23.9
So there, just like that.
04:25.9
You just pan-fry it.
04:27.9
And the chicken breast is quick to cook.
04:33.9
I don't want to overcrowd it so that it would really turn brown.
04:39.9
The smell of butter and the oil.
04:42.9
By the way, for the beginners in cooking, that's why we combine the oil and butter
04:50.9
because butter is quick to burn.
04:53.9
So you add oil so that it would balance, your pan wouldn't turn brown quickly.
05:04.4
And of course, the reason why we use butter is for its nice flavor and aroma.
05:12.9
This is on high flame, okay?
05:14.9
So there, you want it to turn brown like that.
05:24.6
Okay, once you see that both sides of the chicken has turned brown.
05:29.6
You just set it aside on a plate.
05:38.6
And then, off to the next batch.
05:48.1
And then I will turn off the flame for a while.
05:50.1
It's really like that.
05:51.6
In French cooking, one of the most important thing is that it would turn brown on the pan.
05:59.6
When you get the pan and you wash it, you will be called as a French Chef.
06:05.1
Because it means that it would really give flavor.
06:09.1
So there it is, right?
06:11.1
That's golden, that's gold.
06:14.1
And next, I will put back the excess butter that I have earlier.
06:19.6
I will put my garlic.
06:26.6
Okay, you just want to sweat the garlic.
06:30.6
There it is, right?
06:31.6
What are the terminologies? Those who are really fancy.
06:36.6
Because we are brown the garlic, right?
06:38.6
But they are sweat.
06:40.6
They don't want to burn the garlic.
06:45.6
And then after that, you deglaze with white wine.
06:51.1
So I have white wine here.
06:52.6
You just pour it there.
06:55.6
That's very normal.
06:59.6
Very normal, I'm too far, right?
07:02.6
Of course, I'm shaking.
07:04.6
So there, you deglaze and if you look at that.
07:07.6
This mixture is really flavorful.
07:10.6
And then into this, I'm just going to put cream.
07:19.1
I put a bit of water on the cream container.
07:26.5
So there, all the flavors are on that sauce already.
07:32.5
And then of course, I'm going to try it.
07:35.5
If I need to adjust the seasoning.
07:41.5
Just a bit of salt.
07:43.5
And then, I have here spinach.
07:58.5
Spinach is expensive.
07:59.5
So you just put a bit of spinach.
08:03.5
You just put spinach there.
08:05.5
Because the authentic recipe, they really put spinach.
08:18.5
You just cover it for a while.
08:34.5
And me, I'm getting bored with the color.
08:37.5
I want it to be colorful, I'm putting cherry tomatoes.
08:41.5
Which is very optional.
08:53.0
Okay, as you can see.
08:55.0
Your spinach is already cooked.
08:58.0
Next, you put your chicken there already.
09:13.0
And then, I have here some cheese.
09:17.0
This is just parmesan cheese.
09:27.0
I turn off the fire already.
09:33.0
You just move it a bit so that the sauce would spread on the chicken.
09:44.0
And just in case you feel that the chicken is still raw.
09:48.0
The steam from the sauce will thoroughly cook it.
09:53.0
So there, actually.
09:54.0
You may just put this directly.
09:56.0
So there, I'm just arranging it so that it's presentable.
09:59.0
You put this pan directly that you're gonna serve to your visitors.
10:05.0
And I put more cheese.
10:10.0
This is what really gives it a Florentine style.
10:13.0
The addition of cheese.
10:18.0
So the choice is yours if you want pasta or rice.
10:22.0
I will just decide it later on my visitors.
10:27.0
Okay, let's try this.
10:31.0
Chicken Florentine.
10:34.0
It's really perfect with pasta, right?
10:54.0
It's surprising how tender, how juicy the chicken.
11:00.0
Even if you see that it's almost burnt here, right?
11:04.0
First, that's one of the secrets of French cooking technique.
11:08.0
You cook it on high flame, the outside is caramelized.
11:12.0
So the inside is left moist and juicy.
11:17.0
And actually, even if I just boil it for a while with the sauce.
11:21.0
It's really really tasty and delicious.
11:32.0
The marriage of flavors is there.
11:35.0
I can really taste the wine but only the smooth side of the wine.
11:41.0
Nothing strong and the cream also taste the butter.
11:46.0
The olive oil and you see the seasoning that we put, just salt and pepper.
11:52.0
But it's really extra tasty.
11:55.0
So what are you waiting for?
11:57.0
Make yours already, this Chicken Florentine and make your dining table.
12:03.0
Make your parties extra extra special.
12:07.0
I'm going to see you all soon.
