Adding Garlic & Scallions to Pan for Chicken Artichoke Turnovers

Video Transcript

"Hi, this is Rich Buccola here in NYC. Today on behalf of Expert Village, I'm going to show you how to make chicken artichoke turnovers. I'm just going to go back to the same pan with the little bits of chicken in there and we're going to add our scallions and our garlic. We're just going to get a medium to high flame for sauting, I'm going to add some butter and I'm going to add some olive oil about a tablespoon of each. This will actually deglaze that pan a little bit I know in ingredients we didn't talk about this but everyone has either butter or olive oil. I like to use both because my grandmother always use to use both and things just taste good when my grandmother cooked. I think I said it once before she can make a shoe case as good as she could cooked it so just give those scrapping, a little scrapping. You see they come up and they'll be in our flavor. We're going to get this real hot now and just add our garlic and our scallions right to this. Like I said we're just going to cook it enough to open up the flavors and get them translucent I say about a minute or so. This has been about a minute I'm just going to lower my flame for about another thirty seconds I'm going to add some fresh pepper to this and a little bit of salt. It's been about a minute and thirty seconds. These are done I'm just going to take them off the flame. We're going to meet you back at the table, we're going to start putting all this together so come back and join me."