Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

The only thing better than <a href="https://www.chefsteps.com/recipes/sous-vide-chicken-breast">a perfectly cooked piece of chicken</a> is a perfectly cooked piece of chicken served with a nice sauce. With our <a href="https://www.chefsteps.com/recipes/chicken-bouillon-cubes">chicken bouillon cubes</a> on hand, you can whip up a sauce to serve alongside your chicken in the time it takes to set your table.Even if you’re cooking chicken breasts or <a href="https://www.chefsteps.com/recipes/crispy-chicken-thighs-made-simple-with-sous-vide">chicken thighs</a> sous vide, the perfectly cooked and seasoned protein can still use a little assist in the flavor department. It helps to add a little richness, a little savoriness, and some acidity to really take a piece of lean, mild chicken over the top.Once reconstituted, our concentrated chicken bouillon cubes (and our <a href="https://www.chefsteps.com/recipes/pork-bouillon-cubes">pork</a> and <a href="https://www.chefsteps.com/recipes/beef-bouillon-cubes">beef</a> bouillon cubes) give you the perfect vehicle for delivering a dose of butter, lemon juice, and herbal/floral notes of thyme and black pepper. Rich with gelatin, they make it easy to create an emulsion with the butter for a silky mouthfeel, and their concentrated chicken flavor, with a bunch of flavorful compounds from Maillard browning, will make your chicken dinner a winner, winner.

Instant Chicken Pan Sauce