Chicken Francese with Chef Frank
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- Опубликовано: 28 июл 2024
- Chicken Francese is a dish that I have loved for a long time. In my early years working at a catering hall on Long Island this was a staple chicken dish on most buffets. There are a few techniques used in this dish that are used in other aspects of cooking. Pan frying, pan sauce & monte au beurre a reduction to make a silky sauce. Give it a try & you will love to too.
Film, Editing & Production:Karen & Frank Proto
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For the chicken
1#/454 g chicken breasts, pounded thin
4-5 eggs
1 cup/136 g ap flour
8 oz/237 ml vegetable oil
For the sauce
2 tbsp/28 g olive oil
3 cloves garlic, chopped
1/4 #/57 g unsalted butter, cold cut in cubes
1 cup/237 ml dry white wine
2 cups/474 ml chicken stock
1 lemon
1/4 cup/15 g Italian parsley, chopped
Good sides for this would be
Buttered egg noodles
Orzo pasta with olive oil
Rice
Roasted potatoes 
Кино
What is your favorite Italian American Recipe?
My grandmother's spaghetti. Man, I miss you, Nana :(
Garlic bread. Penne alla vodka. Tiramisu. Spumoni. Eggplant parmigiana. Chicken cacciatore.
Chicken Piccatta definely, Simple to make and many flavors at once!
Garlic bread
Chicken Brushetta
Frank's hand movements seem exactly like that excited sweet kid
That is what making wholesome.
Ok so this video was released today, watched today, recipe was made today and dinner devoured today. Three very happy stomachs tonight!!!!!!
11:32 'tuck it in the sauce' is the most new york i've heard chef frank 👌🏼
Can't wait for your channel to really blow up! You deserve it, Chef Frank
Thanks
The way u cooked the chicken at the beginning (if u would have cooked it til the end in the oil) is a dish itself. Here in Austria we call that "Paris Schnitzel" and its served with rice or potatos on the side plus a mixed salat aswell ;)
You are so inspiring Chef Frank, thank you for these videos.
Made this dish tonight and it was amazing. Thank you Frank…
Chef frank: seasons his flour
Me a chef that gives a damn; FINALLY
Yeah, but it needed more salt
Try adding some lemon zest, it brings the lemon flavor a little more forward and really makes the dish pop, you are using fresh lemons so you have it, you might as well use it and not waste it.
Good call
I was born and raised ON Long Island and Chicken Francese has always been my favorite. I live in another state now but miss the NYC area food. I just bought some Bell and Evans chicken breasts and will make your recipe tonight. Mario’s Restaurant in Stamford, CT makes a fabulous Francese and when I would order the dish to take out, I would request the sauce to be added to the pasta too. I’m looking forward to dinner tonight. Thanks Chef Frank!
In north east Ohio we call it Chicken Francaise. And yes, at it wonderful spaghetti and steak house. Thanks for figuring out dinner for me tomorrow! 😎
You beat me to it! I'm in NEO as well. The Mediterranean Party Center and Waltams have an amazing version of this dish!
Chef Proto, this recipe reminds me of Eggplant Parmigiana. In south Italy, we fry eggplants as you do with the chicken.
Loving the lighting, Seems that is been done in the morning in a regular house, Yet there is enough lighting in the ingredients and in you.
Keep improving chef!
Hey Chef Frank! This is a catering classic here in NE Ohio. Some of the best party centers and caterers master this dish. It's one of my faves!
Adding this to my "List of recipes to try soon". Looks delicious!
Nice work
Thank you Papa Proto
Wanna try it 😍
This recipes reminds me of a very contemporary Italian recipe (something that popped up in the 1970's-1980's, I think). The chicken breast is prepared just like you do for chicken francese, but only dredged in flour. Then you heat up some BUTTER in a large pan and just sear the chicken on both sides until blonde. I like to do it in a couple of rounds to avoid crowding the pan. When the chicken is all ready, return it to the pan, add salt and pepper, the juice of one lemon, and enough milk to almost but not fully cover the chicken, and you simmer the whole thing until the milk has reduced into a thick creamy, sauce. Check for salt and serve hot or warm. I also like to add a couple sage leaves because, well, sage, lemon, and milk are good friends. You can also make it with natural yogurt, in which case skip the lemon as the yogurt is already sour enough. (Greek yogurt does not work well with this.)
This has now been added to our home menu, thanks Frank! Love your videos man! Keep it up!
My husband and I love the show!
Could you do an episode on choosing the best red/white wines for cooking? This is something I struggle with since wine isn’t my go-to drink :/
Start with "table wines" (the cheap stuff). MY rule of thumb, if the meat is less than $6 a pound, the wine should cost no more than that. Anything over $12 is "branding", which has no taste.
Thank you for the informative and concise video! You are a great teacher and I love learning from your videos!
Going to try this one for sure 😋 glad you make recommendations for sides in the drop down 👍
Love u frank, i miss u on epicurious
I've all but stopped watching Epicurious since he left.
@@dangerdoggo4662 did he actually leave epicurious?
@@aryanpramanik454 I'm not sure if he's done officially but hes just not really on there anymore.
He was on a 4 levels video last month the channel wants to focus to feature all people on their videos because of woke people criticize Epicurious that they're always feature white people
Beautiful classic
I made this for dinner tonight! Many enthusiastic thumbs up, it was truly delicious! I don't have much practice with pan sauces, but this was easy and you described everything very well. My sauce didn't thicken up as much as I wanted, but the taste was there. Definitely adding it to my repetoire for the future. Can't wait to try more!
Glad you liked it!!
Thank you, this recipe inspired me. I will try to modify it as I have only chicken tighs, hope it will work if I will give it more time in the sauce
Franks hand and body movements: excitement of every chef
Me a fellow chef : my n****
Chicken French is huge in Rochester, NY too, it's a great dish!
That is where it is from originally
Thank you Frank for this great inspiration. 😊👌 We'll definitely try this one 😍 Such a pleasure to see you content! Greetings from Poland 🇵🇱
What are some polish dishes I should make or try?
@@ProtoCookswithChefFrank it's hard to pick the best one! But if you'd like to try something unusual, I would go with gołąbki (cabbage roll with minced pork meat and rice) served with puree and tomato sauce and also homemade pierogi with cabbage & forest mushrooms. 😍
@@aleksandrakolba2459 YES! I grew up on these! Only my mom made them with ground beef.
Thanks for another amazing video!!
Glad you enjoyed it!
@@ProtoCookswithChefFrank :)) cant wait for the next one!
I’ve never seen this recipe before. Looks so interesting. Reminds me of Picatta.recipe
Yum!
Oh! I haven't had this in years... guess that's on the menu for friday night.
Nice
This looks like chicken piccata with extra steps but hold the capers paha. Might give it a go
Shouldn’t this be Chicken Frankese?🙂
Take your upvote and get the hell out of my house.
there's no K in Italian
@@FrankTedesco It’s a pun.
@@FrankTedesco clearly you're not a dad (JK) 😂😂😂
Is this dish also known as Chicken French? I've made this exact same thing a couple of times before.....which is truly awesome btw.
Maybe I'm mistaking this for another dish, but I remember this having capers whenever I've seen it.
Admittedly 99% of the time it was in a cafeteria supplied by sysco.
You're thinking of chicken piccata which is basically this dish but with the capers. Both dishes are really great!
@@BrookeCurto I think the kitchen staff must have the two confused then because when they have chicken piccata it's this but no garlic or parsley
Nice :)
I almost asked a question, then I realized it was frank. So im just gonna do it
Chef, how about a Needs Salt apron?
Another good way to get rid of oil is to soak it up with porridge oats/oatmeal and then throw that out.
Could also just pour it out in a corner of your yard, it's biodegradable.
🐔 🍋 I love food 🌿 🥚
hello, I have a quiestion: how do you keep (generally speaking, not just for this recipe) the meat warm while working on a sauce?
Warm oven? Dont leave the oven on... just warm it up first then place the cooked chicken in it
In this (and many other) cases, the chicken/meat is finished in the sauce (that is hot) so it warms it back up :)
Would chicken francese pair with spaetzle?
I'm gonna cook it this week, thank you sir. But you didn't mention for how long you cooked the chicken in the sauce.
5-8 minutes
Would Shallots go well with this when building the sauce?
Yes
I don’t know if it’s just my screen, but the chicken looks green in all the overhead shots.
You could do risotto
Sorry Chef you said we are gonna use flour but I did not see you put the flour in. Should we make a roux or something in order to make the pan sauce? -From a young chef who just graduated from chef school
Its just to coat the chicken
offtopic: i'd LOVE to see you prepare and cook anything indian if that happens to be your (families) thing
I really enjoy Indian food. I have little to no experience making it. I am looking for a teacher that I can do videos.
Took my sweet time to comment...
Chef can you teach us how to make burger bun and beef stock i want to make perfect burger
Emily: I would eat it with ketchup. Because I'm a monster😄
For the first time in the history of ever, when Chef Frank said a little bit of salt, he only added a little bit of salt. Is he feeling alright?
Lol I said the same thing
I am shocked how someone can call this "a bit" of salt xD
do not question the salt master
Is there ever a time where you'd use salted butter? =)
I mean you can always salt as needed.
He used it when he made pancakes! Not in the pancakes themselves but as his topping butter.
@@chriswhinery925 oh makes sense... like you butter your baked goods as you eat them, not in baking them.
Or rather should I say he uses salted butter only as a condiment.
Can you show us how you make a "real" Carbonara? My Mom told me to do it with cream but i want the legit stuff!!!
Your going to be happy with our video tomorrow.
That one hand egg crack!
You know, I made this before and it didn't turn out that well. And I think I see why. I didn't think you had to use that much butter. I see I was wrong. Definitely, this is something that you don't eat more than say once a month.
Frank, instead of using the butter, is an acceptable substitute of stock + cornstarch slurry just as good?
Sure if your watching calories
I don't know why but I'm thinking chicken francese is like fish meuniere, but in chicken. I know them two are different but I dunno. hahahaha.
Hey chef maybe you would share a healthy diabetes friendly recipe? That would be great
frank could u cook some steak? i would love to see how you do it!
Check out my Sautéing 101 video. I cook a NY strip steak.
Frank did you just say IN Long Island????
I did. I meant on.
Cooking with wine :( it is so expensive here I feel sorry using it in the sauce. *cries in the corner :)
Sparkling grape juice. I often use grape jelly and a splash of vinegar. Diluted with water. (Darker sauces)
Chef Frank add your own comment and pin it, Is something that RUclips adds extra weight to your video to shows it in featured.
OMG you're right I can tell if I get this dish out which places are using a bottle of lemon juice mainly crappy pizza places but if you go to a nice restaurant they're using real fresh lemon and that taste is in the pudding So to speak. For years I didn't like this dish because it had this terrible bitter flavor and I think that is from improper ratios of wine and other ingredients but also because it's bottled lemon juice it's just terrible
Fresh is so much better
Scuzo belo but it is pronounced Fran Ches Y. grazie
A dish made IN Long Island? Pretty clear you aren't from there Chef haha
Too much oil. Too much egg. You didn’t use beurre manié- that’s why your sauce didn’t thicken and glaze the chicken. You mentioned soup in the beginning, unfortunately that’s what you made.
I hate to be the buzzkill, but that amount of salt goes against the culinary responsibility.
Yes, salt tastes good and you want to make a tasty meal, but you cannot add this much salt.
Eating excessive salt over a long period of time (2g over gda) leads to EARLIER and MORE SEVERE forms of dementia. There is a direct correlation between the amount of salt consumed and the severity of dementia. This is proven beyond a doubt.
Even if your customers demand heavily salted foods due to habit or custom, you should not use this much. As a cook, you know more about food and health. If they add that themselves, fine, but knowledge obliges.