Not only do you provide great clear recipes, you provide things other chefs don’t: how to store it, tips for re-heating, how long it will keep, etc. That’s such helpful information, especially for those of us who only cook for two.
OMG!!! I stumbled across this channel and I’m sooooo glad I did. I HATE cooking but Jack you have opened my eyes. Suddenly it doesn’t seem so complicated and as I’ve just discovered it doesn’t require a degree in chemistry nor physics. Wow my husband is going to faint when he sees this dish tonight. A big thank you
Really enjoyed this mate. Can see you're starting to get the hang of the RUclips-y stuff and the editing, and the result is an incredibly clear video with all the extra details that you often don't get in cooking vids on youtube (the portion size, reheating, how long you can keep it, etc). Subscribed 👍🏻
I’m so glad you can notice the improvements and I really appreciate you in saying that. This channel means everything to me and I want to be able to create the best content for you. Thank you so much!
Very nice! Unfortunately milk doesn’t reduce the way cream does and it won’t thicken, it will be very runny. You’ll need to use cornflour or regular plain flour to thicken it which will then change the silky smooth texture
I absolutely love your recipe but can't do the cheese as it's not my friend so I think I'll try mushrooms with it instead. I hope it works with the mustard and cream, I think it will. 🥰
Do you have any recommendations for good quality knives to get? I love cooking but I find my kitchen knives just aren't up to scratch. Love your videos😌
I really appreciate it! Personally I now use Koi Knives which I’m actually collaborating with but I wouldn’t work with companies that I don’t like. They’re fantastic Japanese knives that are custom made with each one being different from the other. Any really good knife are on the pricey side but will last you a lifetime if well looked after. Here’s what I use - www.koiknives.com
I don’t have a book as of yet. I will be doing that in the future. I have my website which Is still being added to every week. It will have all of my recipes on there. Lots of them, including this one are on the website. www.chefjackovens.com
I added thinly sliced mushroom's which were cooked and reserved first of all, plus one dash of apple cider vinegar which boosts the mustard effect a little.
Hi Chef Jack, I’ve made this recipe numerous times and everyone loves it! Two of my sons and their wives are here today with their children to enjoy a double celebration... Mother’s Day and my Grandson’s 7th Birthday. I’m cooking so my daughter-in-law‘s can I have the day off. The Birthday Boy requested “my” (your 😂🙄) Creamy Mustard Chicken! So, Thank you once again! P.S. I had to quadruple the recipe, l’m using two, 8 Quart Dutch Ovens,. By the way, we don’t think the Parmesan is optional!
I would've simmered that chicken maybe 15 more minutes tbh, I think thighs really benefit from a slightly longer cooking time. Other than that I love the recipe, chef.
My veins slammed shut while watching, we had a recipe similar to this in a restaurant I worked once we called it chicken Dijon , I’ll most likely make this , the Dijon was and still is one of my favorite chicken dishes,until a friend stopped by and sautéed a raspberry chicken for me , chicken , cream , raspberries, raspberry vinegar ,shallots , flour ,salt and pepper , served over Rice pilaf. My favorite smell in a restaurant kitchen is red wine deglazing a pan, thanks for the recipe
This was a hit with my family tonight! I served it with sautéed potatoes and a side salad. :) Your super informative, yet easy to follow recipes are absolute gems, I'm so glad I've found you. Can't wait to try the next one!
Beautiful dish and well presented. My only concern with most French cooking is the addition of the bacon. Once you add bacon to any dish it overtakes the flavor of any other aspect such as the mustard, or garlic, etc. so all you taste is lardon. What is your view of allowing bacon to add "some" flavor but not overwhelm any dish that it is in?
It really depends on the type of bacon you used and how much brine is pumped into it. This recipe with the amount used, isn’t overpowering at all. All of the flavours are perfectly balanced
Delicious! I substituted half of the cream with yougurt and after browing the onions added some portabello mushrooms - Thanks mate! Really love the recepie and great instructions. Will be back for more ;D
My god this channel is suberb, absolutely love the quality. It's also very imformative, just great. I hope the youtube algorithm gods are going to be nice to you, you definitely deserve more attention!
I’m so glad you enjoy the channel! The quality has definitely improved since I first started and I’m still learning new things by the day. I appreciate this very much, thank you!! 🙏🙏
Divine! Just made this for supper tonight and it’s beautiful! In love! I added in some sliced crimini mushrooms right after the onions to the recipe! I spooned more sauce over steamed broccoli! 👍👏❤️😁 thank you for posting!! 👌
Great !!!! Wow - I didn't have Cream, Bacon, or Wine. So, I used Organic Apple Cider Vinegar in place of wine. 2% Milk instead of cream. Added some flour to thicken. I don't do Bacon so that was out. Used Thyme as well as Dried Tarragon which added some Aroma and sweetness to the Thyme flavor. Can i say forget about the chicken i was hung up on the flavor of the Dijon sauce. Any suggestions would be great. i will try with wine and no cream or milk. Thanks Mate!
im really glad i found this randomly browsing on youtube. your recipes and cooking style is so easy and simple yet makes really delicious foods and your recording and editing style is so refreshing, i was never a fan of those cooks who stand around talking to the camera doing nothing and stretching things out to 15min videos lol. also, the fact you use ingredients i am 100% familiar with and arent extremely expensive is awesome. im an aussie too so following your recipes is so much easier than following an american recipe where they have 4 different names for literally any ingredient lol. defs recommending to my friends and family and anyone that wants to start cooking more
This is fantastic to hear, I’m so glad you enjoy the simplicity of the recipes and the edits! Thank you so so much, your support is truly appreciated! 🙏🙏🙏
I eat this least once a week, as I eat a keto style/diet. Very healthy it is too! Lots of cream and butter but never any pasta/bread/sugar or other carbs. Many if not all recipes can be made keto. :)
Hi Jack, i made it last night..and it was soooo good😘😋...but i skip bacon and wine as I'm Muslim....bacon & wine are not allowed for Muslim, thank you for recipe👌👏👍😋
Ann Burrell gave the greatest advice of all time, the difference between restaurant and home is seasoning,just season the heck out of everything and life is good👍
I do not agree; with some ingredients like poultry, cooking method, temperature and duration is key ! Pros do it blind sighted, home cooks have to be reminded the process !
Hi Jack just found your channel and immediately subscribed after watching one video and looking through your recipes I will tell my daughter in the canary Islands she will love your channel as will I thanks for sharing and all the work you put in behind the scenes that we don't see to bring us these fantastic recipes thanks Gary UK
Just wondering if your potentially new channel will provide any printout version of your recipes. While some might not require that, others like to read directions (even though the videos are available) as opposed to only watching. The videos go really quickly. When one is prepping food, a printed version is helpful. Just curious(?) You may not want to do that, but thought I would ask.
You sure like to make creamy and/or garlicy recipes. Getting into a pattern here. (Not that I mind, they’re delicious) What about something with rice/rice paper/rice noodles?
@@ChefJackOvens could you plz try an easy risotto recipe? Smthing that can be tried by ppl across cultures... like sm ppl don't eat beef... sm dont eat pork... so may be smthng vegetarian or chicken risotto? Hope i made sense... lol
Guys what a flavorful recipe, I don’t even like mustard but the finished dish is so complex (didn’t use bacon, but followed the chicken crisping to recipe)
Brilliant channel, well presented without ridiculous fluff like some others. Brevity and clarity are key here, some people take 30m to show how to make a simple omlette! They could learn something from you chef and thanks for this gorgeous recipe.
I love that you like posting all these creamy recipes! I think this sauce would go well with almost anything. I'd like to try it with some pork cuts too!
You recipes & instructions are really good, however although I know there is a chicken parmigiana dish, I personally would never pair chicken & cheese, just as I wouldn’t put fish & cheese together, cheese & onion yes, cheese & tomato tick, ham & cheese ok, cheese on burgers absolutely, not chicken or fish.
just revisited this awesome recipe last night. Let me tell you how equally incredible the leftover sauce is the next day with roast cauliflower, seasoned with some smoked paprika, olive oil, s&p and a bit more parmi reg on the top.
Oh yeah!!! Some mushrooms would be nice as well. Be careful cracking pepper into a steaming pot/pan, the moisture can clogg up the pepper grater, I do it onto a table and then sweep it up with my hands.
I have followed you for a good while and attempted many of your recipes. One question please. I don't often have the fresh herbs in that you use. Can I use dried that I always have in? When cooking for one it's just not worth my while going to buy fresh and throwing a large amount away.
Thank you for the time you take to give us these recipes. You are so calm and clear that I feel able to not only follow the recipe but actually make something as tasty as yours.
So easy to follow, you don't carry on, I've subscribed. Short, sweet, simple, and you come across cool but not over confident or annoying. Great recipe!
I do a very similar dish, but use pork chops. Add mushrooms too. Serve over mashed potatoes. Delicious. Just subscribed to your channel. Thanks for this delicious recipe.
I’m cooking this tonight. I’ve also made your creamy mushroom sauce and some of your other recipes and my family thanks you! I come often to see what you’re cooking up for help with meal ideas that leave behind boring same old brown plates. Thank you!
Thank you so much! I rarely write comments but I wanted to thank you for the complete info you provide. You don’t just give the recipe, you also tell your audience how to store it and what to substitutes to use! Keep going! I love all your recipes
Hi Chef Jack...if I’m cooking this with chicken breasts would I need to sear it for 7 minutes as well? Or less and then let it rest covered? I’m awful at cooking chicken breasts so any help would be appreciated! Thanks!
If you are using chicken breasts, I’d suggest you butterfly them (cut them in half through the side to open them up) this will allow them to cook evenly. Sear the chicken on each side for 3 1/2 minutes and allow them to rest. Please enjoy.
I’ve made a few of your recipes with a lot of success. I followed this recipe to the letter, but I don’t know why, it was very salty and ruined the overall meal
This recipe looks good. The ingredients are shown. I just wish that the cooking method was written out, even briefly, so I could use the recipe correctly in the future, and not just guess, or give up..
This is coming to the channel very soon. I’m very close to being able to launch my website that will include all of these details and have printable copies 👌
Not only do you provide great clear recipes, you provide things other chefs don’t: how to store it, tips for re-heating, how long it will keep, etc. That’s such helpful information, especially for those of us who only cook for two.
OMG!!! I stumbled across this channel and I’m sooooo glad I did.
I HATE cooking but Jack you have opened my eyes. Suddenly it doesn’t seem so complicated and as I’ve just discovered it doesn’t require a degree in chemistry nor physics. Wow my husband is going to faint when he sees this dish tonight. A big thank you
Welcome! Please enjoy the recipes I have to offer. 👌👌
Really enjoyed this mate. Can see you're starting to get the hang of the RUclips-y stuff and the editing, and the result is an incredibly clear video with all the extra details that you often don't get in cooking vids on youtube (the portion size, reheating, how long you can keep it, etc).
Subscribed 👍🏻
I’m so glad you can notice the improvements and I really appreciate you in saying that. This channel means everything to me and I want to be able to create the best content for you. Thank you so much!
Thank you for sharing this recipe. Just made it for dinner for the first time tonight. It was Delish. Can’t wait to try more of your dishes. Cheers
This is so great to hear!! I'm so glad you enjoyed it and are willing to do more of the recipes, please enjoy them too!!
I love the idea. will definitely try this recipe today and maybe a good way to introduce mustard to my child. Thank you so much for this great recipe!
You’re very welcome! I hope you and your child enjoy it 😊👌
Watched this and instantly subscribed! Love your methodical teaching method and the freezer advice at the end. Looks delicious.
You are a legend my friend .... love this recipe ..... thank you !
Much appreciated!! So glad you love the recipe. Thank you 🙏
This just popped up with perfect timing. Cooking chicken tonight. Hopefully can use milk instead of cream. Mouth-watering good.
Very nice! Unfortunately milk doesn’t reduce the way cream does and it won’t thicken, it will be very runny. You’ll need to use cornflour or regular plain flour to thicken it which will then change the silky smooth texture
I absolutely love your recipe but can't do the cheese as it's not my friend so I think I'll try mushrooms with it instead. I hope it works with the mustard and cream, I think it will. 🥰
Hi
Subscribed to your channel. Tried this bad boy tonight. Absolutely brilliant dish. Thankyou. Keep them coming
🙏🙏🙏
Do you have any recommendations for good quality knives to get? I love cooking but I find my kitchen knives just aren't up to scratch. Love your videos😌
I really appreciate it! Personally I now use Koi Knives which I’m actually collaborating with but I wouldn’t work with companies that I don’t like. They’re fantastic Japanese knives that are custom made with each one being different from the other. Any really good knife are on the pricey side but will last you a lifetime if well looked after. Here’s what I use - www.koiknives.com
I love your recipes.
Glad you like them! Thank you so much!
Nice and reach mustard flavour
Looks delicious, Will try This week😋
Please do!
Delicious the family loved it 😊
So glad!
Yummy ❤
👌👌👌
Have you got a book out? Or are all recipes on here?
I don’t have a book as of yet. I will be doing that in the future. I have my website which Is still being added to every week. It will have all of my recipes on there. Lots of them, including this one are on the website. www.chefjackovens.com
Does it say 18 or 80ml wine ?
Im from Belgium i love your recepis but my English is not a 100% xd
This is like the Hiroshima bomb of calories :) Thanks :)
It's so so good!!
Made this last night. Incredible symphony of flavors. Definitely adding to my list of favorites. Thank you!!
Happy to hear! Glad you enjoyed it
I just discovered this channel yesterday, and I love the way you explain things clearly.
Welcome to the channel! It’s great to hear you enjoy it! Thank you 🙏
Same here. Jack has the best cooking channel.👍
A beginner cook am I... and made this tonight, it was a hit! Deeelish! Easy and tasty, thanks Chef!
Great job!
not every hero wears cape.
Me 3 Mr.John Wheeler . I NEVER knew the best high class chef's are males/Men .. Good luck as I'm learning has we'll just hesitate 👍🏻
I live in Australia and I tried this recipe and holy shit batman it was so good.
Awesome! So glad you enjoyed it
I have lived in Australia - luv your use of the english language... lol
hope to try this recipe tonight... Stay Safe
I added thinly sliced mushroom's which were cooked and reserved first of all, plus one dash of apple cider vinegar which boosts the mustard effect a little.
That’s a great addition 👌
Nice
So did I. More flavor more veggies win win delish.
I make something similar to this quite often. The addition of vinegar is a must for me, just lifts the rich creamy sauce and balances it out.
No curds with acid? I am not finicky? But my friends eating might be?
Hi Chef Jack,
I’ve made this recipe numerous times and everyone loves it! Two of my sons and their wives are here today with their children to enjoy a double celebration... Mother’s Day and my Grandson’s 7th Birthday. I’m cooking so my daughter-in-law‘s can I have the day off. The Birthday Boy requested “my” (your 😂🙄) Creamy Mustard Chicken! So, Thank you once again!
P.S. I had to quadruple the recipe, l’m using two, 8 Quart Dutch Ovens,. By the way, we don’t think the Parmesan is optional!
Happy to hear, Jane! Glad you’ve all been enjoying it 😊
Everyone talking about the recipe but don't forget the professionalism of his videos and the background music
Great job .
I really do appreciate that. Thank you 🙏
Yeh i noticed that straight away as well
And none of those banging things around on the stove and table.. I appreciate this video.
@@ChefJackOvens hey mate love your vids , can you add the instructions in writing as I have to keep replaying
This is exactly how I was taught at chef's school thirty years ago. Good one. Liked and subbed.
Thank you so much for subscribing! I really appreciate your support!
Me too. Still one of my faves
Whenever I see a cooking video and they are cutting the veggies with a steak knife I just turn it off.
I would've simmered that chicken maybe 15 more minutes tbh, I think thighs really benefit from a slightly longer cooking time. Other than that I love the recipe, chef.
My veins slammed shut while watching, we had a recipe similar to this in a restaurant I worked once we called it chicken Dijon , I’ll most likely make this , the Dijon was and still is one of my favorite chicken dishes,until a friend stopped by and sautéed a raspberry chicken for me , chicken , cream , raspberries, raspberry vinegar ,shallots , flour ,salt and pepper , served over Rice pilaf. My favorite smell in a restaurant kitchen is red wine deglazing a pan, thanks for the recipe
This was a hit with my family tonight! I served it with sautéed potatoes and a side salad. :) Your super informative, yet easy to follow recipes are absolute gems, I'm so glad I've found you. Can't wait to try the next one!
Happy to hear! Thank you!
@@ChefJackOvens any alternatives for the pork bacon ?
I love the fact that you don't waste food.
Love your recipe
Beautiful dish and well presented. My only concern with most French cooking is the addition of the bacon. Once you add bacon to any dish it overtakes the flavor of any other aspect such as the mustard, or garlic, etc. so all you taste is lardon. What is your view of allowing bacon to add "some" flavor but not overwhelm any dish that it is in?
It really depends on the type of bacon you used and how much brine is pumped into it. This recipe with the amount used, isn’t overpowering at all. All of the flavours are perfectly balanced
Delicious! I substituted half of the cream with yougurt and after browing the onions added some portabello mushrooms - Thanks mate! Really love the recepie and great instructions. Will be back for more ;D
I'd love to have a knife like that but I fear I would lose my fingers🙄😥😥
My god this channel is suberb, absolutely love the quality. It's also very imformative, just great. I hope the youtube algorithm gods are going to be nice to you, you definitely deserve more attention!
I’m so glad you enjoy the channel! The quality has definitely improved since I first started and I’m still learning new things by the day. I appreciate this very much, thank you!! 🙏🙏
Love a man who likes creamy sauce 😝
Haha
now now... Be nice lol
Divine! Just made this for supper tonight and it’s beautiful! In love! I added in some sliced crimini mushrooms right after the onions to the recipe! I spooned more sauce over steamed broccoli! 👍👏❤️😁 thank you for posting!! 👌
You’re very welcome! So glad you enjoyed it 😁
Great !!!! Wow - I didn't have Cream, Bacon, or Wine. So, I used Organic Apple Cider Vinegar in place of wine. 2% Milk instead of cream. Added some flour to thicken. I don't do Bacon so that was out. Used Thyme as well as Dried Tarragon which added some Aroma and sweetness to the Thyme flavor. Can i say forget about the chicken i was hung up on the flavor of the Dijon sauce. Any suggestions would be great. i will try with wine and no cream or milk. Thanks Mate!
im really glad i found this randomly browsing on youtube. your recipes and cooking style is so easy and simple yet makes really delicious foods and your recording and editing style is so refreshing, i was never a fan of those cooks who stand around talking to the camera doing nothing and stretching things out to 15min videos lol. also, the fact you use ingredients i am 100% familiar with and arent extremely expensive is awesome. im an aussie too so following your recipes is so much easier than following an american recipe where they have 4 different names for literally any ingredient lol. defs recommending to my friends and family and anyone that wants to start cooking more
This is fantastic to hear, I’m so glad you enjoy the simplicity of the recipes and the edits! Thank you so so much, your support is truly appreciated! 🙏🙏🙏
Going to cook this tonight, might add a drop of brandy to deglaze the pan before the stock, served with Parmentier spuds.
Sounds amazing!! I really hope you enjoy/enjoyed it!!
This looks great but I’m going to have to find a substitute for that 500ml cream. Tryna stay lean out here
This was so easy to follow and I hope to make this tomorrow for dinner. A really great recipe!
Broo! This was absolutely amazing, served it with some roasted potatoes as well :) Just found this channel so catching up with you now. Thank you!
Welcome to the channel. Glad you enjoyed the recipe. 👌👌😁
I eat this least once a week, as I eat a keto style/diet. Very healthy it is too! Lots of cream and butter but never any pasta/bread/sugar or other carbs. Many if not all recipes can be made keto. :)
Which is TERRIBLE for you.
Susan O’Brien You know it!
Have you had your first heart attack yet?
This looks good...going to give it a try this weekend.... oh btw i have SMASHED the like button!!!!
I love how he explains everything and actually shows us thanks for that ❤❤❤. Lovely dish by the way...I'm making that Sunday for my Hubbby
Hi Jack, i made it last night..and it was soooo good😘😋...but i skip bacon and wine as I'm Muslim....bacon & wine are not allowed for Muslim, thank you for recipe👌👏👍😋
That’s great to hear you enjoyed it! 😊👌
Ann Burrell gave the greatest advice of all time, the difference between restaurant and home is seasoning,just season the heck out of everything and life is good👍
This is true as well as precision, timing and technique. 😁
I do not agree; with some ingredients like poultry, cooking method, temperature and duration is key ! Pros do it blind sighted, home cooks have to be reminded the process !
Congratulations on a great channel, providing great tutorials with excellent visuals. Thank you so much. 😉
You're very welcome!
Just made the creamy mustard chicken. Yummy 🤤
.yes the flavour of that sauce, i can jst imagine it and could taste it right now yumm 😋thank you for the upload Jack
My pleasure! This sauce is absolutely amazing! You should definitely try it. 👌
This is Totally Keto friendly ! will be making it on Sunday!
Hi Jack just found your channel and immediately subscribed after watching one video and looking through your recipes I will tell my daughter in the canary Islands she will love your channel as will I thanks for sharing and all the work you put in behind the scenes that we don't see to bring us these fantastic recipes thanks Gary UK
Welcome aboard! I really appreciate that, thank you so much!
Just wondering if your potentially new channel will provide any printout version of your recipes. While some might not require that, others like to read directions (even though the videos are available) as opposed to only watching. The videos go really quickly. When one is prepping food, a printed version is helpful. Just curious(?) You may not want to do that, but thought I would ask.
I have a website in the making that will have printable recipes available for you, plus so much more cool features 😊
You sure like to make creamy and/or garlicy recipes. Getting into a pattern here. (Not that I mind, they’re delicious)
What about something with rice/rice paper/rice noodles?
They're all so tasty and easy to make. Glad you enjoy them. I will get onto some rice styled dishes as soon as I can. Thank you for your suggestion.
@@ChefJackOvens could you plz try an easy risotto recipe? Smthing that can be tried by ppl across cultures... like sm ppl don't eat beef... sm dont eat pork... so may be smthng vegetarian or chicken risotto?
Hope i made sense... lol
I have recently made a risotto video for the channel. You should check it out! I will have more coming in the future. 👌😁
@@ChefJackOvens aww thanks😀😗
Hello from South Africa. Just found your channel. This looks really good!Subscribed....Great stuff thanks!!
Hello Chevonne! Welcome and thank you so much for subscribing, your support is greatly appreciated! 😊
I made this today and oh man it was absolutely delicious!!! Will definitely make this again. 10/10
Great to hear! I'm so glad you enjoyed it!
Peo1073o
Chef's kiss! Wonderful recipe. I love your videos. You have a really humble presentation style which I admire. Thank for your hard work in our behalf!
Thank you so much!
This was absolutely amazing, thanks for giving me this inspiration! I'm definitely gonna make it more times.
Guys what a flavorful recipe, I don’t even like mustard but the finished dish is so complex (didn’t use bacon, but followed the chicken crisping to recipe)
Fantastic to hear! Happy you enjoyed it 👌👌
This looks really good. My brain wanted to deglaze with brandy or cognac and finish with fresh tarragon. I will try this soon.
That sounds like great additions. Any extra flavour is a bonus 👌👌
Or Marsala instead of white wine.
WOW!You are so AMAZING,I made this dish tonight,and its so RICH & INCREDIBLE!!!!
Thank you so much! Glad you enjoyed it
Brilliant channel, well presented without ridiculous fluff like some others. Brevity and clarity are key here, some people take 30m to show how to make a simple omlette! They could learn something from you chef and thanks for this gorgeous recipe.
Thank you so much for the kind words, Tim 😊 glad you enjoy the channel 😊
Cooked your recipe today and this shit is absolutely delicious! It's basically a low carb recipe, which perfectly fits to my diet.. Thanks! 😆
Awesome to hear! Glad you enjoyed it
I love that you like posting all these creamy recipes! I think this sauce would go well with almost anything. I'd like to try it with some pork cuts too!
Exactly! This sauce is very versatile. Glad your enjoying them. Thank you.
@@ChefJackOvens I reckon some mushrooms would go nicely in there as well to bulk it out a bit.
You recipes & instructions are really good, however although I know there is a chicken parmigiana dish, I personally would never pair chicken & cheese, just as I wouldn’t put fish & cheese together, cheese & onion yes, cheese & tomato tick, ham & cheese ok, cheese on burgers absolutely, not chicken or fish.
You’d be surprised how good it is together 🙏
I just found out youtube channel, i love how great ur cooking techniques. I will definitely recook most of ur recipes.
Welcome to the channel! I’m so glad you enjoy the content. Thank you and please enjoy the recipes.
just revisited this awesome recipe last night. Let me tell you how equally incredible the leftover sauce is the next day with roast cauliflower, seasoned with some smoked paprika, olive oil, s&p and a bit more parmi reg on the top.
You are practically the reason why I’ve started cooking again. Your recipes are easy but taste like heaven! Best channel on RUclips!
This is so great to hear! I’m so glad you have started cooking again. Thank you so much!
yeah, Jacks awesome
I saw 3 little pieces of bacon that was left behind in the measuring cup! How dare you???? Great recipe, I’m definitely trying it.
Haha don’t worry anything that’s stuck in the video will definitely be added after I’ve filmed that scene. No soldier gets left behind 😊
Another great idea. I'm going to add sliced mushrooms to it as well.
Great idea! That would be fantastic.
I steel panned it and it was….Re-Markable! So close to one of my favourite chick eats at a restaurant in the Glebe Ottawa.
Well done., thank you!
Fantastic! So glad you enjoyed it 😊
Tried this today. YUM, YUM, YUM!!! 😋. Love your recipes and your videos presentations are clear and easy to understand. Thank you.
Pleased to hear! Glad you enjoyed it. Thank you 🙏
Hooooly shttt. Super nice. Second video I watched. You got my likes and sub! Really awesome, thanks!!
Awesome, thank you!
Oh my word. This looks incredible. Thanks so much Chef Jack. Can’t wait to try it.
You’re very welcome. Please enjoy it
Oh yeah!!! Some mushrooms would be nice as well. Be careful cracking pepper into a steaming pot/pan, the moisture can clogg up the pepper grater, I do it onto a table and then sweep it up with my hands.
Mushrooms are a great addition 😊
Had a great time doing the creamy mushroom recipe with my dad, tasted delicious. Thinking of trying this one next, keep up the good work, man!
That’s great to hear! Glad you you enjoyed it. This one is a definite must try!
I have followed you for a good while and attempted many of your recipes. One question please. I don't often have the fresh herbs in that you use. Can I use dried that I always have in? When cooking for one it's just not worth my while going to buy fresh and throwing a large amount away.
Yes, absolutely
Thank you for the time you take to give us these recipes. You are so calm and clear that I feel able to not only follow the recipe but actually make something as tasty as yours.
Thank you very much IM DOING it this weekend THANK YOU FOR VIDEO
You’re very welcome. Please enjoy
Omg ur a baby but deep voice what a gentleman love it 👌🏾
😊😊
Wow that looks amazingly delicious , think I might add some white mushrooms…
Thank you for sharing!!
You’re very welcome! Please enjoy 😊
So easy to follow, you don't carry on, I've subscribed. Short, sweet, simple, and you come across cool but not over confident or annoying. Great recipe!
Awesome, thank you!
I do a very similar dish, but use pork chops. Add mushrooms too. Serve over mashed potatoes. Delicious. Just subscribed to your channel. Thanks for this delicious recipe.
Awesome! Thank you!
I am vegetarian! Still watching 😂😂😂
Haha, Awesome. Thank you for still watching.
Better vegetarian then Vegan lol
You can try keeping everything on this recipe apart from the meat and replace it with mushrooms. and I'm certain you'll get an awesome dish out of it.
Would be great with pressed, fried tofu or seitan. I’m dubious about the bacon as a carnivore, but Bacos?
New subscriber here! Very excited about this recipe. Will be making it tomorrow for Sunday dinner.
Thank you very much for subscribing! Please enjoy the recipe, it’s so tasty
I’m cooking this tonight. I’ve also made your creamy mushroom sauce and some of your other recipes and my family thanks you! I come often to see what you’re cooking up for help with meal ideas that leave behind boring same old brown plates. Thank you!
That’s awesome to hear! I’m so glad you and your family enjoy the recipes 😊
Easy recipes for Chicken piccata and sunny carrots please 🙏
Thank you so much! I rarely write comments but I wanted to thank you for the complete info you provide. You don’t just give the recipe, you also tell your audience how to store it and what to substitutes to use! Keep going! I love all your recipes
You’re very welcome. I’m so glad you find the information useful. Thank you so much!
YOU are doing so well,I will try this again......Thank You ❣️😊🌞🌻
Thank you so much
Hi Chef Jack...if I’m cooking this with chicken breasts would I need to sear it for 7 minutes as well? Or less and then let it rest covered? I’m awful at cooking chicken breasts so any help would be appreciated! Thanks!
If you are using chicken breasts, I’d suggest you butterfly them (cut them in half through the side to open them up) this will allow them to cook evenly. Sear the chicken on each side for 3 1/2 minutes and allow them to rest. Please enjoy.
@@ChefJackOvens A butterflied breast fried for 7 minutes in total and then cooked in the sauce as well? That sounds overcooked to me
I’ve made a few of your recipes with a lot of success. I followed this recipe to the letter, but I don’t know why, it was very salty and ruined the overall meal
Seasoning is to taste
Wow I clap with both of my hands for this recipe, ive been looking for it for years.
Made today. Fantastic. Almost similar to my Breton Chicken recipe, so super easy to make, and very tasty👌🏻#winner
👌👌👌😊
That knife must be really sharp. My knives could never!
It is very sharp. Any knife is capable of being razor sharp as long as they’re regularly maintained 😊
Chef Jack Ovens are you using a wet stone for sharpening? Going up to 8000?
idk how but I read the title as ****BASTARD CHICKEN**!! LOL
Haha 😂
Fixing this today for me, my husband, and children. Yes yes yes! # Thank you sir# wonderful dish and recipe 😇
Please enjoy! It’s so tasty
Great tutorial style 👍🏾. "Desired bacon Doneness" got me 😂 had to subscribe.
Haha thank you! Much appreciated 🙏😊
Loving your recipes and your clear instructions and especially how long you can store food for cheers
That’s great to hear! Thank you very much
Looks seriously yummy. I wonder how it would come out without the bacon? Or with the (much) less fatty kind?
It’s still really tasty without the bacon 😊
This recipe looks good. The ingredients are shown. I just wish that the cooking method was written out, even briefly, so I could use the recipe correctly in the future, and not just guess, or give up..
This is coming to the channel very soon. I’m very close to being able to launch my website that will include all of these details and have printable copies 👌
@@ChefJackOvens I too wish it were printable now.