Our vegetables are just about done steaming
so we’re going to go and turn the heat off of those. We’re going to take our other two
burners and turn them the front one up to about seven, and the back one to eight. We’re
going to measure out one cup of water and we’re going to put that in our small sauce
pot. And then we’re going to add a tablespoon of butter to our saute pan. We’re going to
open up our vegetable bouillon cube or chicken cube if you can’t find vegetable. And then
we’re going to go and remove our steamed vegetables from the heat, we’ll dump our water out, and
then we’ll just let our vegetables sit. And then we’re going to prepare our chicken so
we’ll put our gloves on. And we’re going to coat each side with a teaspoon each of salt
Try and use one hand for moving the chicken and one hand for putting your spices on. And
now that both of those are done, we can move our butter around so it covers the bottom
of the pan. We’ll pick up our chicken and put it right on top of that slab of butter.
And then we’ll grab out gloves from the base moving into this fist and that fist and then
we’ll discard them.