1. Presents: Cooking Demonstration with Chef James Cline
Tonight’s Items:
Types of knives and Knife Cuts
Seared Chicken Breast w/ Pan sauce
Steamed Vegetables tossed in Walden Farms Balsamic dressing

3. Better bites café Cooking Demo
Vocabulary
Pan Seared Chicken Breast w/ Pan Sauce
Notes:
Fond_________________________Saute’________________________monte au beurre________________________
Ingredients:
4 oz Chicken Breast
1 tsp Oil
TT Salt and Pepper
Pan Sauce
2 tbls Shallots, minced
1 tbls Capers, drained
1/2ea Lemon, juice
1 C. Low sodium Chicken Stock
1tsp Butter, unsalted
Directions:
Season Chicken with Salt and Pepper.
Pre-heat oven to 350º F
Heat non-stick skillet on med high. Once pan is hot, add oil, then place chicken breast skin side down.
Let cook for approx 4-6 min to attain a golden brown color, flip and cook 4 more min. Place on sheet pan and bake in oven to 162º F, let rest for 5 min, then serve.
Pan sauce: add shallots to hot pan and sauté till translucent, then add capers, lemon juice and chicken stock. Reduce liquid by 2/3 and then finish with butter
Servings: 1 – 4oz serving
Nutrition Facts
Serving Size:
4oz Chicken Breast
Amount/Serving
Total Fat 7 g
Total Carb 2.9 g
Calories: 184
Protein 35 g

4. Better bites café Cooking Demo
Vocabulary
Steamed Vegetables, tossed in Balsamic dressing
Notes:
Al dente’ ________________________________________________________________________________________________________________________
Ingredients:
4 oz Carrots, oblique cut
1 oz Bell Pepper, lozenge cut
1tbls WF Balsamic dressing
Directions:
Clean and cut vegetables to desired size
Bring water to a boil.
Steam vegetables 4 minutes, check doneness, cook longer if necessary.
In a bowl add all ingredients and serve
Servings: 1 – 4oz serving
Nutrition Facts
Serving Size: 4oz
Amount/Serving
Total Fat .391g
Total Carb g
Calories: 39
Protein g

5. ENJOY 10% OFF Notes: SELECT WALDEN FARMS PRODUCTS
NO CALORIES, FAT, CARBS, GLUTEN OR SUGARS OF ANY KIND!
Offer Available Dec Only