Thank you Morton’s for the gift of Chicken Christopher. Was the chef who created it named Christopher? A rather interesting name he bestowed upon what would soon become an ABSOLUTELY MUST-MAKE chicken dinner! 🤤
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[Music] well Max went and got a wild hair about something called chicken Christopher that I am now forced to make to make matters worse I have to do it in 15 freaking minutes start to [Music] finish so he goes hey I found this cool thing chicken Christopher I go great what about it he goes let’s make it I go okay guess what I don’t think there is a chicken Christopher other than one restaurant Morton’s Steakhouse seems to be one of their menu item and what is it appears to be I’ve never had it it appears to be a a crispy thin what you call it Schnitzel schnitzel cutl thing with a Bor Blanc sauce B Blanc a white sauce is your French B Blanc French white sauce B meaning butter Blanc meaning white so it’s a white butter sauce three four ingredients butter shallot and then the white wine vinegar and white wine or vermouth I’m going to use vermouth and everybody will [ __ ] on me for that listen I’m going to bust open a bottle of white wine for just a little chicken thing today I use vermouth all the time and I’m very happy with it and if you don’t like it then can’t say that oops didn’t mean to say that I hope you pixelated my mouth because you might know exactly what I said I don’t want you to know exactly what I said because that’d be wrong it’d be the end of this Channel and me I’d get run out of town on a rail what does that even mean or I guess when there’s a the Train the train they put you on the train and send you yeah so here’s the plan I got a chicken breast this serve two people got a chicken breast I got to thin it out pound it you know how I like to do that then then something then the whole breading station thing get that cooking then I I’m bur blancing that’s what I’m doing bur Blan bur b u e r r e and Blanc b l a n c it’s French it’s proper you know if we got nothing else to do so set our 15minute timer and make some magic or make aing mess one of the two is going to happen okay I’m ready Max when you hit that timer I will begin ready H yes three two one all right here we go I have to cut this chicken I’m sorry I’m making two cutlets out of this one piece of chicken so this guy gets cut in half like this open up beautiful where’s my Ziploc bag I’m trying to not mess anything too much I just want these a little bit thinner you guys understand this concept but now I’m going to try and do two at the same time time because I don’t have a whole lot of time here right so little oil in it’s great there great here okay now this hand’s all dirty [ __ ] it’s going to be I’m already concerned I don’t have enough time okay pound and flat okay great great great great beautiful okay good fine everybody happy got what you want great let’s clean this like you’re in a restaurant I’m in a restaurant no I’m not in a restaurant I’m in a rush is what I am the people are angry they want their dinners listen listen Bud okay we don’t really have time so listen my conversation might not be outstanding here but you get the concept of a dredging stick we go first to the flour then to the egg then to the breadcrumbs it’s fantastic get this here bring my chicken over I’m can’t even heat anything yet cuz my my burners are not in position flour right everybody gets we’re dredging we’re dredging we’re dredging flour egg both sides do a good job fantastic into here great let me get this guy going now yes that’s going to come out of there don’t worry about it and this one’s a little thicker so I now know one has to cook a little bit longer uh fantastic that’s okay that can happen is this going to be perfect probably not what point will this prove Max I got shell in that piece of [ __ ] that you can cook fast that that you dinner can happen in under 15 minutes and and under $15 because this is going to come in way under $15 yeah I know though I could put a salad with it so the main course easily okay here we go this this this these guys all go away I rinse my hands quickly and then and then I don’t know what you’re going to show while I’m rinsing my hands it’s okay we’ll show you rinsing your hands okay good I should have had this on my hip no time for this okay now watch now get rid of that business get this out of here go like this now I’m sliding this over I got two burners coming in one here and one here I don’t need that one on yet this gets the big pan for the chicken and it’s going to get the following it’s going to get good drizz of olive oil and a big knob of butter haven’t seasoned my chicken yet totally forgot to season the chicken that’s okay uh I will do that right right now actually salt and pepper going on I’ll give it a little extra once it comes out because it’s not really going to stick all that well okay good good good good this is melting here okay you want to know your time no I don’t really do you want me to know I’ve got a shell that I have to cut shallot let me just peel this shallot might be too hot okay cut this shallot in half uh you could use any kind of onion a bore Blanc a shallot is more traditional so just peel I could have started I wish I’d started with peeled chot but that would have been cheating I really think don’t you yes thank you I really don’t need any answers today actually I’m sort of my questions are kind of more for me I don’t have time to listen to responses so okay look at foamy butter that’s fantastic turn down the heat a little bit too little okay now the chicken’s going to come in and one piece great oh this is going to be fantastic beautiful start cooking about one third of the way no don’t even don’t even say that God I hope you’re lying okay shallot I don’t want this don’t want this shall it cut that way and then this way oh come on man that’s not going to help me is this the most beautiful shallot dicing in the world no probably not with that sokou it’s actually it’s quite nice it’s okay but that was a little slippery that I’m going to have to come back and do a little bit more work here no problem that chicken is looking mighty fine so here’s the thing it’s a it’s an interesting sauce because it’s white wine vinegar it’s white wine so this is really uneven and I don’t like it so watch I can fix that I think with a bigger knife I don’t have a good knife here this is not the knife that I would be using for this do you want me to run and get you can’t have any help no no this is a slicing knife my mother used to use slicing knife like this for all kinds of things and oh God I better turn that down a little bit and it was never the right knife uh and I couldn’t tell her cuz she was just in love with that W what a mess I’m making okay other little pot right here on the heat so all that’s going to go into this is a/4 cup of white wine vinegar like this tell me when it looks like a/4 cup 1/4 cup and 1/4 cup of white wine like that and now the shallots go in like this oh boy how am I doing this I’m a little concerned about my chicken I haven’t flipped it or checked it so I’m going to flip it right now got some nice color on the bottom I can see oh okay we’re doing all right we’re doing all right you want to know your time no well the people can see it they know [ __ ] that looks great but I ran out of oil in here and I want a little bit more butter in here too so there we go great okay you see what’s happening here I’ve got a half a cup of liquid in this that I want to reduce to basically 2 table spoons that’s it two tablespoons and then we’re going to start introducing the butter okay we can do this this is a mess I don’t like that board there anymore it’s just pissing me off that I made such a terrible [Music] mess I have one stick of cold butter cut into into pieces into cubes basically in my hey Jill Jill can you bring me a thermometer please you got one behind you I do I’ve got it never mind what are you checking I want to check the temperature of the chicken I want 165 I’ll take parsley though I forgot parsley sorry where am I going 126 okay we’re doing fine this is great chicken’s looking beautiful um I started off with about a half a cup of liquid I want to reduced to 2 tablespoons I’ve taken a stick of butter from the fridge I’ve cut it into chunks pieces put it back in the fridge I want it cold we’re going to introduce the butter a couple uh Cubes at a time into this oh with a little garlic I knew I was forgetting something oh God sorry no it’s good you’re good thank you okay A little squeeze garlic like that half teaspoon right and I’m almost where I want my liquid amount to be we’re almost there a little bit less check this isn’t it beautiful I love it okay turn this down a little bit and then when I go to introduce the butter I’m taking it off the heat because too much heat will break your sauce and that means the butter is going Max Y come on don’t leave me I’m not I’m starting to add but starting add butter I don’t care heat there okay now the butter starts going in a couple pieces at a time and we’re whisking and we’re whisking before we add more because if you do it I might have to have a little heat here very low heat you want to whisk the butter till it’s melted before you add more because if you don’t the sauce will break and what that means is it’ll separate and it’ll be clumpy and gross you certainly don’t want to boil it that would be a big no no and in many cases what people like to do is strain it after so you don’t have the little bits of onion but guess what we’re not straining a effing thing today why there’s no time yes and now I wonder how much time I have left speaking of time yes 433 left left God okay come on you just got to keep your whisking Happening Here I want to add a little lemon zest to this right near the end if I can I think I’m going to be okay this is one way to do a fast episode and get the hell out of Dodge am I right if you don’t know spend half of his time standing up there his head in the Raptors and it smells so good up here always especially right now more butter more butter more butter what could ever be wrong with this ah nothing I’ve got my zester over there I’m ready to add the butter I mean I’m ready to add the lemon zest people are going to think this is additude no they’re going to not they’re going to see that it’s not talk to me about my time right now rolling constantly there’s no way to oh that’s true talk to me about my time you got 3:30 left I’m starting to feel okay about it you know we were having a conversation earlier and we decided that uh we’re going to have um an episode com out well I call them episodes because I’m from the TV World Max calls them videos we have a video coming up uh where I will be completely blindfolded and I think I can do it I guess it really depends on what I’m supposed to be making right how beautiful this is I haven’t seasoned it yet I can do that actually now chicken or sauce yes you know now the people are going to be like oh you’re supposed to use the snotty French people are going to be like you only use a white pepper off of these because you don’t want black Flex in there it it is a it’s not the thing to do with a BL the all idea of a Blan is a Blan part of it is white and now you go put stupid black pepper on there and it’ll [ __ ] the whole thing up well guess what we’re not doing that I like black pepper white pepper all right hold on chicken’s probably there I got to keep doing this or it’ll break let me check yep chicken’s ready holy [ __ ] chicken’s ready watch see what our time is 2 18 left 218 left okay wow gorgeous take this out get rid of this my sauce is doing great don’t burn my arm I love timing you the best you just wanted to get out of here early and this is an easy way to make that happen hold on little bit of lemon zest just a little bit see the marks where The Cutting Board normally is okay again hey not only 145 not only is this pass me the plate it’s inside a [ __ ] parsley don’t put it away no she’s running and getting in what you’re killing me Joe if I lose my time on this 120 you’re fine she’ll be back in 4 Seconds come on come on got it what the f one minute left I’ll play them both H them both 53 seconds take your time ready hold on I’m coming over there 45 seconds look at this everybody he did it look I’ll show you the timer 38 seconds [ __ ] okay come on come on come on ready y go ahead go beautiful and literally stop the clock 27 seconds thank you thank you thank you thank you thank you thank you take your picture he did it CH let’s eat and get the [ __ ] out oh my God I can’t wait to have a bite of this it’s going to be great it’s going to be great well I I’m I’m proud of myself honestly I’ve zeroed in on this corner up beautiful nicely cooked thankfully it wasn’t pink inside the crust is great okay now some of our B blun like that and Bona PE you boys are going to [ __ ] yourselves not literally like what Max’s dog has done twice here today not the topic of conversation for a food show but holy [ __ ] we did it we did it really well if I can do this in 15 minutes under the gun and the 80° San Diego day being hot AF you can do this in 25 minutes inside your home relax no pressure and I want you to make it hit the recipe below and if this delicious nonsense is what you like to watch hit the Subscribe button hit the like button and then let us know in the comments below what you’d like to see us make because as I always say we want to make what you want every video this year we’re giving away one of those cooking guy knives two subscribers so if you’re a subscriber there’s a chance you’ll see your name here like that and if you see your name reach out to us at infothe cooking guy.com we’ll hook you up with a night damn that’s great recipes below we love you guys give us suggestions of a timed event or a competition mono Amano no that’s not right Sam Sam what I can do what you would like to see me time or some challenge do you remember the time when I cooked with a fully casted arm two cast arms no oh I see what you’re saying yeah yeah yeah Max is saying I could do it I could just with my little you know Lobster cloth all right I got to go eat more of this chicken see you [Music] seems to be a menu on their item