IN MY WEEKLY COOKING CLASS AT THE L.A. LEADERSHIP ACADEMY I’VE BEEN TRYING TO TEACH MY STUDENTS BASIC TECHNIQUES. I HAD FOUR KIDS ON WEDNESDAY, SO I BROUGHT WITH ME FOUR WHOLE, BONELESS CHICKEN BREASTS AND FOUR SETS OF INGREDIENTS TO MAKE DIFFERENT RECIPES.
THE BASIC TECHNIQUE WAS TO PAN-COOK THE CHICKEN BREASTS, REMOVE IT FROM THE PAN AND USING THE PAN JUICES, CREATE FOUR SAUCES: SHALLOTS AND WHITE WINE; GREEN ONIONS, CRÈME FRAÎCHE AND TARRAGON; A MUSHROOM SAUCE AND CHINESE CHICKEN BREASTS WITH GARLIC, GREEN ONIONS, GINGER, AND SOY SAUCE. THEY ALL WERE DELICIOUS. SO, I THOUGHT I’D PASS THEM ON TO YOU.
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