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@theamcornertiktok: Disaster Management Cycle#registeredsocialworker #swpps #rsw2026 #freereview #fyppp #socialworker #socialworkersoftiktok #hbse

The AM Corner
The AM Corner
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Sunday 28 June 2026 09:39:03 GMT
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jjrio97
Nyx :
hindi rin po ako maka-subscribe sa YT para ma access yung mga videos.🤧
2026-07-06 02:16:11
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pamz_032695
Pamela Arguelles Soberano :
hello sir paano po maka avail ng rev materials nyo ang yung online review nyo po salamat
2026-07-05 11:07:50
0
king_eeeeee
king_eeeeee :
may bayad po ba yung review sainyo thru online?
2026-06-30 10:35:07
0
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En bucle con este audio JAJAJA
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CHICKEN DIANE — this classic dish deserves to be made in the most iconic cookware so we partnered with De Buyer @debuyerusa to create this delicious recipe. It’s become one of my favorite fall dishes and is a perfect option for Thanksgiving if you’re looking for something other than turkey. And thanks to @theairhood I can finally cook in the kitchen without setting off the smoke detector! Prep List - Boneless chicken thighs x 2 (6-8 ounces) or chicken breasts sliced into 2 cutlets - Avocado oil x 1 tbsp - Butter x 2 tbsp, divided - White button mushrooms x 16 ounces, sliced - Shallot x 1, large, finely chopped - Brandy (or cognac) x 2 tbsp - Chicken broth x 1/2 cup - Heavy cream x 1/3 cup - Lemon x 1, juiced - Dijon mustard x 1 tbsp - Worcestershire sauce x 1 tbsp - Parsley x 1/4 cup, finely chopped - Kosher salt and black pepper to taste Recipe 1. Season chicken with salt and pepper. Heat oil and 1 tbsp butter in your favorite pan over medium-high. 2. Add chicken and cook until golden brown on each side. Continue to flip and cook if necessary until a thermometer inserted into thickest portion reaches 165F (~4 min per side). 3. Transfer chicken to a plate and set aside. Reminder, not to wipe out the pan. The reserved bits are what makes this sauce special. 4. Lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter. 5. Cook, stirring occasionally, until mushrooms begin to brown (5 min). 6. Add shallot and cook, while stirring until tender (3 min). 7. Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (~15-30 seconds). 8. Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly (~3-4 min). 9. Add parsley and season to taste with salt and pepper. Remove from heat. 10. Transfer the chicken and its juices back into the sauce in the pan. Enjoy immediately. #Foodie #Foodstagram #Instafood #Foodporn #FoodLover #Foodphotography #Foodblog #Fooddiary #recipeoftheday #yum #food #foodies #feedfeed #foodiesofinstagram #yummy #yummyyummy #yummyfood #gourmet #thisguycooks #debuyer #french #frenchfood
CHICKEN DIANE — this classic dish deserves to be made in the most iconic cookware so we partnered with De Buyer @debuyerusa to create this delicious recipe. It’s become one of my favorite fall dishes and is a perfect option for Thanksgiving if you’re looking for something other than turkey. And thanks to @theairhood I can finally cook in the kitchen without setting off the smoke detector! Prep List - Boneless chicken thighs x 2 (6-8 ounces) or chicken breasts sliced into 2 cutlets - Avocado oil x 1 tbsp - Butter x 2 tbsp, divided - White button mushrooms x 16 ounces, sliced - Shallot x 1, large, finely chopped - Brandy (or cognac) x 2 tbsp - Chicken broth x 1/2 cup - Heavy cream x 1/3 cup - Lemon x 1, juiced - Dijon mustard x 1 tbsp - Worcestershire sauce x 1 tbsp - Parsley x 1/4 cup, finely chopped - Kosher salt and black pepper to taste Recipe 1. Season chicken with salt and pepper. Heat oil and 1 tbsp butter in your favorite pan over medium-high. 2. Add chicken and cook until golden brown on each side. Continue to flip and cook if necessary until a thermometer inserted into thickest portion reaches 165F (~4 min per side). 3. Transfer chicken to a plate and set aside. Reminder, not to wipe out the pan. The reserved bits are what makes this sauce special. 4. Lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter. 5. Cook, stirring occasionally, until mushrooms begin to brown (5 min). 6. Add shallot and cook, while stirring until tender (3 min). 7. Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (~15-30 seconds). 8. Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly (~3-4 min). 9. Add parsley and season to taste with salt and pepper. Remove from heat. 10. Transfer the chicken and its juices back into the sauce in the pan. Enjoy immediately. #Foodie #Foodstagram #Instafood #Foodporn #FoodLover #Foodphotography #Foodblog #Fooddiary #recipeoftheday #yum #food #foodies #feedfeed #foodiesofinstagram #yummy #yummyyummy #yummyfood #gourmet #thisguycooks #debuyer #french #frenchfood

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