Low Country Chicken

This is one of those wonderful dishes that you can take so many ways

Whoa! Hit it like you mean it. Faster, harder, faster, harder, faster, harder

Woo! Woo, woo, woo, woo! Is there anybody here just learning to cook

Well, come on up, sister. I'm so happy to share this recipe with you

It's a wonderful recipe for beginner cooks. Now, today we're going to serve this over bowtie pasta

It would be fabulous over rice. So I am very, very lucky to be associated

with Springer Mountain Farm chicken. So our chicken is beautiful. I'm going to ask you to reach in there

and salt and pepper it. I love salt. Whoa! Came out too fast

Okay. Now if you would pepper it. My husband's not a big pepper person

but I love it. Okay. Will you just feel free to put as much pepper on it

Now, normally I would put a little olive oil on it, but I don't have any olive oil

but this nonstick spray will work just as well. Now it's time to beat it

The pound. Yes. So that's a good stress reliever. All right. So I'll let you get

the feel of that mallet. Come on, girl. Hit it like you mean it. Faster, harder

Faster, harder! Faster, harder! Okay, now we're just gonna turn it over. All right, so now

I'm gonna ask you to salt and pepper this side. Learn my lesson

with the salt the first time. Yes. Remember, when you're cooking And Mandy, you can always add two, but you can't take away

Yes. All right, Mandy, beat that chicken, honey. I think Mandy's got the beating down

Perfect. Now, I'm going to spray our pan just so we won't have too much sticking

And we are actually going to cook our chicken in a half a stick of butter

And I... So... But I think that you're going to like this recipe

And look, the way we pounded those chickens out, our four breasts don't even want to fit in the pan

We'll let that just cook away. And while we letting that cook we going to use shallots in this And your shallots you just want to come down you know and cut them like that Mm

And then you can go through and just kind of cut them

down the center. Mm-hmm. And then just come back and chop them like that. OK

And you can cut the next one. OK. You just want to make sure you keep your digits out of the way

All right, so, girl, you do it. You know, you can't be in the kitchen

and not have accidents. I remember one Thanksgiving, this particular Thanksgiving, I think I had started filming my show

so I went and had me some false nails put on. Well, I do not, for a cook

for a cook, I just don't like the idea of false fingernails

because I know what can get trapped underneath them. And I was mixing up my dressing

Big old tub. And I looked down and I was missing a fingernail

And they were not painted red, they were painted natural. Took me forever to find that fingernail

So, you know, you're just going to have those things and all you can do is just laugh

Oh, if you would slice these mushrooms for me nice and thin. But, you know, that's what I call making memories

I'm going to help you slice these mushrooms so we can go ahead and get them

Quicker than I am on it. No, not necessarily. Are your children picky

Yes. Uh-oh. Don't you hate that? They're the type where they'd be happy with chicken nuggets

and french fries every day. You know what? I think all children are born with a macaroni and cheese gene

Yes. My husband, when he was a little boy, he was kind of chunky

But he was very, very picky. Mm-hmm. Very picky. He wouldn't eat a green pea

When his mother fixed spaghetti sauce for the whole family, she had to buy him a can of Chef Boyardee

I mean, he was bad. Now that sucker will eat everything up here except that cutting board

And he might try that. So they can be changed. Yes. Yes

So we've stuck our mushrooms in. And I think this is probably done

It does look so good. Now I going to ask you to promise me that you will make this at home I will Pinky promise Pinky promise OK All right So we just want to get those mushrooms cooked good

Mm-hmm. Our mushrooms are almost done. OK. We've got our bowl of pasta

OK. And that's just salt and pepper mixed in on that? Yes. So these are looking wonderful

We're cooking on a portable stove that we have over here. I have found that this portable stove does not get quite as hot as my regular stove

So I'm going to put this all together because I want to feed our friends

Oh, you got to. I always like to share with my friends

And if you would help me, Mandy, if you would pick up that side

and just help me see where they cooked these. They were able to get their temperature up pretty good

and got that nice brown jus. And I can see my husband saying

throw a little bit of cheese on it, too. Well, funny that you say that

He's an add cheese to everything type of guy. Okay, funny that you say that, because the way this dish is finished off

is with mozzarella cheese. So we're going to transfer this to our platter

Just set this back right here? Yes. And I'm going to take our thicker pieces that had cooled off

Mm-hmm. All right, that's a thick piece. This one right here, yeah

And then I'm going to put our chicken on top of this because this is the hottest

Mm-hmm. Because what you want to do is after you get your chicken cooked and onto your platter

then you want to quickly... All right, we're going to have to do that same thing again

But you're going to need a rag with this one. All right. Let's just take this to our platter

So we're just going to evenly pour that. And I'm trying to do this left-handed

Oh, you're doing a good job. And I'm not a lefty. I'm not a lefty

All right. So now we've got our mozzarella cheese, and we're just going to sprinkle that

Now, could you mix it up with different types of cheese, too, like parmesan or cheddar? Absolutely, honey

Do the cheese of your choice. Okay. And you can imagine what this is going to taste like on that pasta

So I like to take my nose sticks and spray my tinfoil so that cheese when I uncover it won stick OK

Now, if you wanted to cheat, you could pile it up, run it under the broiler for just about 30 seconds

Broilers cook at 500 degrees. So they are hotter than a June bride and a feather baby

In Savannah, Georgia. So you'll want to be very, very careful. Now, the other option is this wonderful rice

The only thing that you would want to do with this rice..

More butter. You know, is just toss it with a little butter. Okay

And so we can give our guest either option. I know there's some brands now that make, like, the cinnamon butter

There's a garlic and herb butter. Yes. Is it okay to use one of those, or would you just stick with the regular good old butter

You can make your own. I love making butters, and to make a compound butter, it's so simple

You just let your butter get to room temperature. You would mash your cinnamon into it

You could grate a little fresh nutmeg. and then you would just jar it

I'm telling you, you've got... You've got your own. Gosh, I feel like one of those selling TV shows

When the opportunity arises... So, Mom, I have 24 cases left, and we only have eight more minutes of sale time

so get on your phone quickly. But, no, all kidding aside, I have developed a finishing butter

instead of cooking with so much butter, you just use a teaspoonful of this at the end

to put onto your rice or whatever. But you can very easily make your compound butters

I'm hoping that they will be in your grocery stores very, very soon

But until then, Paula Deen General Store. All right, so Mandy, if you would take your beautiful work

over there to our friends. Okay. If it's too salty, Mandy did it

Blame me. It's all right. Did your fingers over it? It's melting

Look-a there. No cheese on our tinfoil