Are All Clad Pans Good Quality

Equipment

• Large All Clad skillet (10-12 inch)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Tongs

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup sliced mushrooms
• 1/4 cup chopped onion
• 2 cloves garlic minced
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in the All Clad skillet over medium-high heat.
3. Sear chicken breasts for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.
4. Add mushrooms and onion to the skillet. Cook until softened, about 5 minutes.
5. Add garlic and cook for 1 minute more until fragrant.
6. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
7. Stir in heavy cream and bring to a simmer.
8. Return chicken breasts to the skillet.
9. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.
10. Stir in Parmesan cheese and parsley. Season with salt and pepper if needed.
11. Serve chicken with the sauce spooned over the top.

Notes

• Ensure your skillet is properly preheated before adding oil and chicken for a good sear.
• Don’t overcrowd the pan; cook chicken in batches if necessary.
• Adjust simmering time based on the thickness of your chicken breasts.

Pro Tips

• For extra flavor, you can marinate the chicken in herbs and lemon juice before cooking.
• Deglaze the pan with white wine before adding the chicken broth for a more complex sauce.
• A pinch of red pepper flakes can add a nice subtle heat to the sauce.

Recipe Substitutions and Variations

• Use chicken thighs instead of breasts for a more tender result.
• Add spinach or sun-dried tomatoes to the sauce for extra color and flavor.
• Serve over pasta, rice, or with crusty bread to soak up the sauce.

How To Serve

• This dish pairs wonderfully with a side of steamed asparagus or a simple green salad.
• Serve immediately for the best texture and flavor.

Storing and Reheating

• Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overcooking the chicken when reheating.