In this kitchen adventure, Robin and Sara put the classic 30-minute chicken dinner to the test. Only time (literally) will be able to tell if they can get this easy, weeknight, lemon chicken skillet dinner on the table before the clock runs out.
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LifestyleTranscript
00:00 Okay, so here's the, okay.
00:02 - You got it, girl. - Thank you.
00:03 (upbeat music)
00:06 Here's how it works.
00:10 We're gonna watch a trending recipe video
00:12 and try and recreate what we saw.
00:13 - We can only watch the video once,
00:15 but we do get one 60 second lifeline.
00:17 - And the winner gets to decide the category for next week.
00:20 - All right, let's watch the video.
00:22 - Chicken.
00:24 - Chicken dinner. - What else do you make
00:25 in 30 minutes? - Lemony skillet
00:26 chicken dinner.
00:27 It's got potatoes.
00:29 - It's got chicken.
00:30 I mean, it's my recipe.
00:32 - That seems fair.
00:33 (laughing)
00:34 - We got 30 minutes.
00:35 Yeah, I remember that being kind of a lie.
00:38 (laughing)
00:40 (upbeat music)
00:42 - Woo!
00:45 - He's so excited.
00:47 - This is exciting.
00:48 - Lemons, very important. - Lemons.
00:50 - What about them haircut birds?
00:52 - That's from here.
00:54 - Wait, did you find green beans?
00:56 - I have not seen green beans.
00:58 - Maybe the twist is that not all the ingredients
01:00 are in here.
01:01 - Ha, found them.
01:04 We'll see if he notices.
01:08 - Did you find them?
01:08 - Yeah. - Oh, damn.
01:10 - All right, here we go.
01:11 Clock's ticking.
01:12 - Prepare for takeoff.
01:14 - So here's what we've got.
01:15 - Chicken breasts, obviously essential
01:17 to the weeknight chicken dinner.
01:18 - We've got potatoes, mushrooms, green beans,
01:21 sauce, ingredients.
01:22 - And then I grabbed some parm just because
01:25 I feel like cheese will just make it a little bit better.
01:27 - You're just cooking your components
01:30 and binding it together with a lemon cream sauce.
01:33 There you go, family dinner.
01:34 - I can't even remember the video now,
01:37 but we're just gonna make it work.
01:39 - All right, you ready?
01:40 - Ready.
01:41 - Three, two, one.
01:42 - Go.
01:43 (screaming)
01:44 - Sarah, what's your first step?
01:46 - Oh, regret already.
01:47 - What's your first step here?
01:49 - Microwave my potatoes.
01:50 - So Sarah, you're boiling your potatoes.
01:52 - Yeah, 'cause the video said so.
01:55 You're already ditching your own recipe.
01:57 - It's a living, breathing document
01:59 like the Constitution and the Bible.
02:00 Look at that, microwave safe.
02:04 Just like Top Chef.
02:05 - I don't mean the quality of the cooking,
02:06 I mean the fact that there's GLAD products.
02:08 - I truly like forgot what happened to this entire video.
02:12 - I'm gonna spend most of my time
02:13 getting this plastic wrap undone,
02:15 so I wouldn't worry about it.
02:17 Probably should've poked a hole in that.
02:26 - Every day in our meetings,
02:29 we talk about our food problems that we're having,
02:31 and whenever the moms talk,
02:33 it's just like, you gotta get dinner on the table
02:36 because this kid's doing that and whatever,
02:37 and that's how I feel right now.
02:38 - Are you boiling your potatoes?
02:40 - Yeah.
02:42 Did I just lose in that moment?
02:43 - No, potatoes you can start in cold water.
02:46 They're not like green vegetables.
02:47 - Interesting thought, which I will do right after this.
02:54 General rule of thumb, if it grows below ground,
02:57 start it in cold water.
02:59 If it grows above ground, start it in hot water.
03:01 So how scientific are our recipes, or how exact are they?
03:07 We record exactly what we do.
03:09 There are still variables that maybe don't translate
03:12 between exactly what's going on in our test kitchen
03:15 and what may be going on in a home kitchen.
03:18 There's still a lot of leeway between
03:20 how much heat is in this pan
03:22 as opposed to that stove right over there.
03:24 Of course a recipe helps,
03:25 of course a recipe is a great guideline,
03:28 but you still have to sort of pay attention
03:29 to what's going on in front of you in the pan.
03:32 I mean, if you see something burning in a pan
03:34 and there's five minutes left on your cook time,
03:38 take it out of the pan.
03:40 - I feel like that's good advice that I knew.
03:42 Where Robin has expertise over me,
03:47 well, there's a lot of places.
03:48 - There's what?
03:49 - A lot of places.
03:50 - Whoa!
03:52 - When I'm developing recipes,
03:53 I don't need to take into mind nutrition
03:55 or specific measurements like that,
03:57 but for a recipe like this,
03:59 where nutrition is big and time is big,
04:02 yeah, that's something where I'm not paying
04:04 a huge amount of attention to.
04:05 - I am gonna cut up the thyme for the sauce right here.
04:10 - I don't think this is right, necessarily,
04:14 but I'm gonna start making the sauce in here
04:16 with the flour and the milk.
04:18 - What do I think of what she's doing?
04:19 - Is that a roof?
04:21 (laughs)
04:22 - Sort of.
04:23 - What do I need to do that I'm not?
04:24 - Well, I mean, a roof is where you melt fat
04:27 and flour together and then you add your liquid.
04:31 - You have 15 minutes.
04:33 - Oh my God!
04:34 - Wow.
04:35 - I'm about to pop my chicken in the oven
04:37 with a lemon slice on top of 'em.
04:40 - I'm adding the lemon to the sauce that I've made
04:44 so that it gets lemony.
04:47 I don't know if this will work.
04:49 - A time limit really fries your brain.
04:52 - This isn't what cooking in a line cooking is?
04:56 - Yeah, this is what cooking in a line cooking
04:57 is just like, and you know what?
05:00 I got out of that.
05:02 - You've got 12 minutes left.
05:03 - How many? - How much?
05:04 - 12.
05:05 - Oh, I thought you said four, I nearly died.
05:07 Oh no.
05:13 It's like curdling, I don't even know what this is.
05:17 - You should've whisked your flour into the liquid
05:20 before you put it in the pan.
05:22 Have you read the instructions on these beans?
05:26 Ooh, that's disappointing.
05:29 I kinda thought they were already cooked.
05:31 - They not good, Robin?
05:32 - They taste like tuna fish.
05:34 - I'm gonna be such a good mom.
05:36 Look at me getting dinner on the table, wow.
05:40 I can see it already.
05:42 - Gotta find a boyfriend first.
05:43 - True, baby steps.
05:45 All right, so my chicken is done.
05:48 How much time we got?
05:49 - Nine minutes.
05:50 - Wow.
05:51 - Do you know that Madonna song about four minutes?
05:56 - I don't.
05:57 - It's like we only got four minutes to save the world.
05:59 That's me.
06:00 Whoa, such a good mom.
06:05 - I'm putting my potatoes and mushrooms into brown
06:10 like they did in the video.
06:11 - I went very out of order with all these ingredients.
06:14 The sauce is gonna kinda turn a little browner
06:17 than maybe I want it to,
06:18 but looking at Sarah's, it's not gonna be a problem.
06:21 (laughing)
06:23 We're going back to the microwave.
06:26 I feel fine.
06:28 I feel fine.
06:30 I mean, I'm not gonna cop to like amazing.
06:32 - Whoa.
06:35 - Behind you.
06:35 - Oh, nice technique, Sarah.
06:39 - As soon as my sauce comes to a boil
06:43 and starts to thicken over here,
06:45 which is about a minute away,
06:48 I'm going to just start building my stuff back into it.
06:52 Three minutes.
06:53 Is there another lemon in here?
06:56 Let's steal that.
06:58 Thanks, Sarah.
06:59 - Yeah.
07:00 - Okay, that was my lifeline.
07:01 - I'm done.
07:04 I should get a little bonus point
07:06 for just being an overtuber and finishing before.
07:09 - Would you?
07:12 - 10, nine, eight, seven, six, five, four, three, two, one.
07:17 Done.
07:22 - Look at him.
07:25 That was a thrill.
07:29 My adrenaline is like through the roof right now.
07:32 There should be a disclaimer for 30-minute recipes
07:34 that you also have to just be like a total gorilla
07:37 for like the entire time and just go crazy.
07:41 - Want a victory pull?
07:43 - I'm good.
07:44 That sound.
07:52 - It's a little salty.
07:54 - Over the chicken point?
07:55 - It's a little on the salty side.
07:56 - A little overzealous?
07:57 I'm tasting citrusy, like it's super bright.
08:01 - I think you simmered these in there a little too long.
08:03 I'm getting a lot of lemon.
08:05 There's a little bitterness.
08:06 The potatoes are a really nice creamy texture.
08:08 Chicken is cooked right.
08:09 - I think mine's just a little brighter,
08:11 a little more citrusy here.
08:14 - I agree with what he said about the bitterness.
08:16 I feel like you can taste some of the like zest
08:19 and the rind that I cooked in the sauce.
08:22 I'm happy to give this one to Robin.
08:23 - I think I would take this.
08:26 I'm happy to accept it.
08:27 Thank you.
08:28 - But mine is not bad.
08:32 - No.
08:33 - And the parm was a nice touch, so.
08:35 - The parm was a nice touch.
08:37 Okay, so here are your options for next week.
08:39 You can do cake, sushi, or cheesy.
08:42 - I'm gonna go for sushi
08:44 because I wanna cook something that I wanna eat,
08:48 and I love sushi.
08:49 - Sounds good.
08:50 I've never made sushi, so.
08:52 - Well, there you go.
08:53 - I'll have to practice.
08:55 Okay, don't forget to like our page,
08:57 comment on the video.
08:58 - And tell us something you'd like to see us make.
09:00 - See you next time.
09:01 - Thanks for watching.
09:02 (laughing)
09:04 (laughing)
09:06 (upbeat music)