This CHICKEN FRANCAISE is a Perfect Plate of Heaven
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- Опубликовано: 31 май 2024
- Chicken Française, thin chicken cutlets, flour-dredged, egg-dipped, served in a lemon-butter and white wine sauce. It’s classic, delicious, and easy and we have not made it yet on this channel so let jump right into it.
Recipes:
Chicken Française
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I am Italian. Naples area of Italy.
I grew up eating "Veal Francaise ".
Not the chicken 😊..
Looks beautiful.
I'm a retired chef and pastry cook. I like your style. I'm going to make this tonight. Thank You.
Hello from France 🇨🇵
Alors ? Avez-vous testé la recette ? Réussi ou pas ?
I live in Rochester, I grew up on Chicken French. My mother always served Chicken French with spaghetti that was combined with additional sauce from the chicken.
Thanks Steve ♥
Best cooking show ever. Every recipe is a hit with my Italian boyfriend. Says it's better than his mother's!
Buddy. I'm from the west coast and this recipe isn't as well known as it is in the east. Total banger!!! Glad you made it
My man, you just changed my life seeing the technique of mixing the butter and flower together ....no more making a roux like old school!
flour...but the lemons look like flowers!!
I agree!! 100% That was a great tip. Mixing the butter and the flour👍😋
To be honest, you abandon the roux at your own peril. Different degrees of "doneness" in a roux dramatically alter the taste of a dish. A blonde roux tastes different from a dark blonde roux tastes different from a peanubutter colored roux tastes different from a chocolate colored roux.
There's nothing wrong with this method, but it's definitely not a universally applicable substitute.
Yes. Perfect for this dish, but roux has a complex flavor profile. I like your explanation of the different kinds of roux.
In my experience, there's 3 problems with using a beurre manié over a roux here:
1) The extra step of kneading the flour into the butter
2) Since the flour is essentially boiled & not fried in the fat, it doesn't add any extra flavor
3) In this recipe, you already have chicken-flavored hot fat in the pan from sautéing the chicken. Pour out the extra & make your roux.
Every accomplished cook should know what a beurre manié is, but in 40+ years of cooking I've never used it.
I don't care if it is another cooking show, I love him❤
I'M ITALIAN AMERICAN AND I GREW UP IN ROCHESTER N.Y. I NOW LIVE IN THE CENTRAL PART OF ITALY, ASCOLI PICENO I'VE BEEN LIVING HERE FOR 40 YEARS....... SAY HELLO TO ROCHESTER FOR ME BECAUSE I HAVEN'T BEEN BACK SINCE 2017....... TAKE CARE AND GOD BLESS YOU!!
Ciao from a fellow Italian-American with roots in Marche!
I had pork tenderloin in the fridge the day i watched this, so i tried it with slices of thin pork instead of chicken, it was Delish, had Soooo much sauce left over that i needed extra bread for sopping. My mum loved it.
Oddly enough, I prefer pork cutlet parmesan to chicken.
This is so similar to Chicken Picatta. Just missing the capers. My favorite dish.
Yessss I could add cappers but what an absolutely exquisite dish thank you so much chicken was so tender my Italian husband absolutely thought the mung cake could not possibly cook any thing and this was it
Except it has egg batter
I am an Italian chef with 40 years experience Never Oregono In this dish
The main reason I love watching your cooking video is because of the momentum which you are characterized by and your fabulous recipes!! Thanks do much for keeping me updated with my favorite eating from both France and Italy!! Oh, and I love watching you enjoy the food you prepare!! 😋 ❤
As a Rochesterian this is awesome to see!
Would be great to see him do a plate next 😂
I’m Italian. I’ve lived in Rochester all my life. My grandparents were from Italy and we lived with them. I never had this dish until I was in my 20s and had it at a restaurant! 😂😂
I did not realize the Rochester connection. My grandmother was from Utica, and she made chicken francaise all the time and was famous for it. Now I know why.
I love that this dude actually eats and enjoys the food at the end. So many cooking shows either dont eat the food, or take a rabbit bite and over react. This dude genuinely looks hungry and like he just wants some good lunch lol.
overreact is an understatement
That's because most of the shows are women cooking shows and they have to go and throw up after the show so they don't get too big or else they'll get fired... Because if you're a man you can't trust a skinny chef... But professional known women chefs are held to a different standard.
@@number1enemyoftheuseless985 Nah, I watch the men's cooking shows and many of them just display the dish without eating it or else take a single taste.
@@tweakypoppy why is Rachel Ray so wealthy and popular when she makes absolute trash pile recipes with corporate ingredients??
Same thing with a lot of so-called famous women chefs and I'll even throw a lot of men under the bus too because as far as I'm concerned you're not a chef unless you've trained under a master chef for 20 years... You have to be an apprentice before you can become a master and too many people are putting on chef coats walking around like they've accomplished something.
The name of this sauce is french is call " meunière " . The classic way to serve this sauce is with fish call " sole " in french.
I’ve prepared a creole meunière sauce. With fish. Would be great with chicken.
The dish looks and sounds fabulous.
Meunière is dry-dredged in flower, i.e., no egg, and the butter is browned. You wouldn't typically find "wet" in there either, like stock. Absolutely no garlic. It's similar I guess, but it's certainly not right to say that this is called meunière in french.
MADE this yesterday but doubled the sauce and added capers. Then added pasta to the pan at the end, after the chicken was removed for the final time and it was awesome.
Thanks for the recipe that actually tastes good. So many recipes online tend to look pretty but horrible tastes due to social influencers trying to get their hit counts up. This was not the case subscribed and liked.
Great suggestion. Linguine would be perfect with this.
Capers are perfect for this recipe.
and that would be piccata. one of my fav dishes
I have been waiting YEARS for you, Adam, Kenji, Ethan, Andrew, Brian or ANYONE to show this. It's one of my favorite meals but every recipe I've tried has been crap. Thank you! Can't wait to try. Perhaps next week.
Update: Did it. It's great! Mine came out a bit differently. The sauce was much darker, I think because i had darker fond on the bottom before putting the wine in. All in it took about 1.25 hours from the time I got everything out of the fridge to eating. The longest part is having the wine and stock reduce.
Man, I know all of those names except for “Andrew”. Unless you mean Babish and then I know them all. 😅Just to see:
Adam Regussia
J. Kenji Lopez Alt
Ethan Chlebowski
Andrew Rea “Babish”
Brian Lagerstrom
How did I do?
@@samstanage you nailed it!
Well now I'm invested to see if you make it right. Lol
@@Cwrigh25 Picking up the ingredients today!
@@PinkFreud1910how was it?
This is a great recipe. I went to Johnson & Wales Culinary Arts College, didn’t graduate but I love cooking. I’ve never done the butter & flour method. I’ll have to try it!
Your skills are on point. You gave tips that help home cooks. You are very clear and easy to understand.
I love capers with this dish. I do always have pasta and garlic bread with it though lol.
If anyone ever goes to New Jersey, go to Laico's restaurant. You can order this dish there and it’s beyond amazing.
Thank you for sharing another great video and recipe!
And yes real chefs use salt. People would be amazed to see how much salt is actually used in a restaurant in the kitchen.
Thank you! ❤
If you're looking up this dish, it's from an Italian veal scallopine dish called vitello alla francese, (in a French style) adapted for chicken. It's pronounced frawn chay say. One of those classic northern Italian pan-reduction dishes like marsala, saltimbocca, piccata etc. And it's fantastic, I'm glad he posted this.
The way you film the cooking process and talk through clearly without any fluff is great!! It so good I had to comment on it. Thank you for amazing recipe videos.
This recipe, I mean, This Recipe is fantastic!!!!!!
I made it exactly and added an additional pat of butter to the sauce to tone down the lemon a little and it was so delicious!!
My family so enjoyed it and are already asking for it again!!!!!!!!!
Thank you so much for sharing!!!
This guy is absolutely the best. Everyone of his recipes are outstanding and just make sense.
That its actually my favorite Italian food with angel hair❤❤❤ yummmmyyyyy
I've been cooking since I was 12. I'm now 63 and have loved cooking for my fraternity, coworkers, family, friends.....but you are helping me take it to another level!
Appreciate the Rochester acknowledgment! The origins of the dish are tough to nail down 100%, but a Rochester chef, Nate Cianciola, wrote a book called "Frenching Food Italian Style" that seems to get a decent amount of credit for popularizing around here. And it is 𝙨𝙪𝙥𝙚𝙧 popular here.
I could almost eat this every day ...w/a nice salad .. I'm good. I used to get a great one in Bostons North End when I lived there, long ago. Villa Francesca... Love it...beurre manie is one of God's little gifts...🍋🍋...gotta make asap!
Thank you for this video!!! I stayed in France over 50 years ago as an exchange student. This was one of my favorite dishes. Unfortunately at the time I was a teenager who was more interested in the cute French boys than focusing on learning to cook! Trust me, I have regrets😂 Have made up for lost time😅
Will feel at ease now making this wonderful dish. Today, You've made an elder very happy😊. Bon Appétit...
Had this in Vegas at a serious Italian place and its one of the best things ive ever had
This dish is everywhere where i grew up and I've never been a fan. But I'll cook it for others
This is one of the food channels I trust 100%.
Wow, amazing to be getting free professional cooking lessons! Learning so much, love it!
I love any chicken paillard dishes, but this is the most tender of all chicken dishes it seems. I have been making this dish for decades, but this tutorial was the very best and I learned a few new tricks. It's phenomenal and feels like you are at the best up town restaurant for such a low cost meal. A wonderful Valentine's dinner at home.
I really enjoy your no BS approach to cooking. Great job!
I love this! I actually used to use this sauce and mix with scallops, chicken, and peas with an angel hair pasta. Amazing! I can see I have to perfect it. Thanks! You are an artist!
I just made this for dinner just now and omg this is amazing. Kneading the butter into flour makes so much of a difference. I’ve never made this recipe before and i regret it. Thank you so much for sharing this. I will now be making this pretty often
Can’t wait to try this one. I’ll be pounding the chicken to my desired thicknesses rather than slicing. I find it’s much more tender this way.
Wow Stephen, another top notch recipe/technique vid! Everything you make is first rate! You are such a perfectionist in everything you do. We are so lucky to have you. Thank you Stephen! Always appreciate the background info you provide, too. Love you to pieces!
Another home run! You’re like Barry Bonds sans the roids! My family loved this just like they loved the red pepper pasta sauce, the Mac n cheese w/ stuffing, the sausage pepper and onion rigatoni, and all the other recipes you share. Thank you
Not only have I been waiting on this recipe from a handful of my favorite chefs, I've been waiting for YOUR take on this one. I know exactly what I'm making for a nice summer dinner down here in Florida. Cheers, brother!
And yet again, another perfect video!
Ahh, my favorite dish. I love that you're making this. That garlic technique is top-notch.
Why do I want to cook everything in your videos? This is definitely going on the list. Hubby and I will be celebrating our 31st anniversary on Friday and the dish for that night is your braciole. Can't wait! Thank you, Stephen!
Looks delish! Also love the background music. Soothing.
Your recipes are so unique and inspiring. That's dinner tonight, I can't wait to start cooking.
Oh geez, now I have to run home and feed myself. Looks amazing.
you are the BEST CHEF ON RUclips!!!!!!! i made this ,nailed it because of you and your fantastic detailed explinations of how to do each and every step,all the tips to insure success. I can go on. You Rock. Please continue to give all the extra instruction and information as your cooking it is so appreciated. You brought into this dish a french method of putting the butter and flour togetjer then chill it and add at the precise time and i feel its an essential technique that makes the sauce perfect. Thank You Very Much!
Made this tonight for the a wife. We both loved it.
Thank you for sharing this recipe.
I love the mixing the butter with the flour. 😍😍
You nailed it.
I can tell by looking at it. Perfect dish
Finally did this recipe. I was not disappointed! Thank you! The bread sopping was the best part
My MIL just told me this was her favorite dish last weekend and I offered to make it for her the next week (2 days from now). You wouldn’t believe how fast I opened this video once I saw the notification! Thanks for helping me stay in the good-book for MIL
Sir, why is your food always so beautiful?! Every one of your recipes I do tastes amazing, but I can’t get your same presentation! Keep doing this channel forever!
Love your way of doing things. Straight and to the point. Good descriptions of how to do the techniques. Thank you!
Thank you my home town Rochester N.Y.
Made this tonight for dinner. Outstanding recipe, great instructions. Thank you! Litchfield, NH.
I adore you. Love watching you. You always give precise directions, clear and easy to understand. Love your voice.
Just made this for my family - 2 videos in a row, 2 recipes that will definitely be made many times in the future - keep up the great work
I've made it twice, It is fantastic. Thank you so much for this recipe
Wow,! Cool and new lessons--from the garlic paste to the kneaded butter--are built into a recipe for simple dish that I thought I was thoroughly familiar with! What a find! It's true, this certainly is NOT (JUST) ANOTHER COOKING SHOW!
I love this recipe and demonstration! Straight to the point and no BS!!!
I made this today. I love your detail instructions. Delicious!
I've been looking for something new but simple to cook, and this is certainly going in my weeknight dinners rotation. Thank you sir!
Tasty recipe. This is one of my favorite dishes I fry my lemon slices in the oil first then cook my chicken. Yummy. I made it after watching your video and made it with an Italian Pinot Grigio. Fabulous! Thanks for posting your recipe.
This recipe looks "to die for"! Beautifully done!
This is my favorite dish but had no idea how labor intensive it is when it's made right. I have tried this dish at many restaurants and almost everytime it's a sad disappointment. As a disabled person I can't make this dish on my own but boy I wish I could as this just looks so delectable. ❤
Love your version of making my favorite dish!
Excellent option in kneading the flour with the butter! Thank you 😊
Yes, you are so right. I used to make my own stock. It was very simple but I could make the stock cool it and set it in the fridge overnight so I could remove any arisen fat from the surface. Also I never used salt in the stock. Now I buy it. It's salty and does not have the favours I could get. Must make it again.
Made this tonight. Loved it. No wine. Thanks so much!
Dude, your Italian and French cuisine recipies are Bella! I love your videos..Bravo
Lovely recipe, and lovely history lesson.
That is an heirloom recipe you pass down to your kids, its a gorgeous thing.
Now that's good cooking I'm not even hungry and that made me hungry great preparation of a great dish
My man :D My girlfriend misunderstood me and bought a lemon we had no use for. Just a day later you come up with this recipe and it's, like a lot of your recipes, just awesome. THANK YOU!
WOOOOOOOOOOOOOOOOOOOOOOW! Beautifully done! Love the step by step directions. I can't wait to try it!
Looks Great!! My local used to make this, and serve it with angel hair pasta on the side for the lovely sauce! The owners mother quit cooking, and now I get disappointed every time I go there. I will try this at home! I make my own chicken marsala for the same reason. Thanks for the vid!
One of your best, Steve. I say this as someone who's made about 25 of your recipes. The eggplant parm is still my favorite.
So I made this recipe tonight and it was AMAZING!! Thank you for the recipe!!!
Love your love for Italian cuisine. The pepper sauce is a special treat...
This looks beautiful and similar to Chicken Picata, but minus the Capers, which is A+ in my opinion. I look forward to trying this sometime!
I absolutely love this dish ! I had gotten this recipe from a chef from a really popular restaurant I used to patron years back . It is divine ✨️
This was fantastic!! Just like being back in New York - thank you!!!!
Years ago I worked at an Italian restaurant that brought in a chef from Northern Italy and a chef from southern Italy.
One of my favorite dishes there was the shrimp francaise. Even though I’m vegan now I still miss that like crazy.
What a great cooking video. You showed the fine points and it is much appreciated!
This sounds like chicken piccata but even better. I love any lemon-garlic-wine *anything*, thanks for this recipe.
Thanks for posting this!
Gotta make this!!! This looks delicious! 😍 I love any recipe with lemon & wine!
To make a Garlic paste - put the peeled cloves into a cup and put them into a Microwave oven for about 30 seconds. The now softened cloves will become a paste when smashed with the knife.
Sounds delish. Will try
I have been making this for years and love the sauce over rice.
Awesome recipe, if you don't love this dish, you might not be human.
Looks fantastic.
One of my favorite meals of all time! Thanks for this reecipe.
I made this for New Years Eve Dinner for my family. Outstanding!
Beautiful!
You made this beautifully Steve. Fantastic. It's one of the best chicken dishes
Thank you so much for sharing this lovely dish, when you love cooking it definitely shows
Mmmmm 😋. Thank you for sharing the recipe.
Man, what a recipe. I tried the same thing with fish, replacing the chicken stock with warm water mixed with miso and soy sauce. Amazing.
Love the butter/flour combo 👍 nice idea!
Love any recipe that lets you use techniques and flavors from multiple regions