Classic Chicken Française with Butter Lemon Sauce - Chef Jean-Pierre
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- Опубліковано 12 сер 2020
- Hello There Friends, Making a super simple, Chicken Francaise Classical 70's dish that will no doubt WOW you! Make this dish with the gorgeous Lemon Butter Sauce and top it off with some spinach to bring out some extra Flavour. Chicken Francaise can and will be one of the easiest Chicken dishes for you to make! Let me know what you think in the comments below.
RECIPE LINK: www.chefjeanpierre.com/recipe...
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PRODUCTS USED BY CHEF:
❤️Traditional Cutting Board: chefjp-com.3dcartstores.com/T...
❤️Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️Eureka Lemon Olive Oil: chefjp-com.3dcartstores.com/E...
❤️Sicilian Lemon White Vinegar: chefjp-com.3dcartstores.com/S...
❤️Stainless Steel Saucier: chefjp-com.3dcartstores.com/S...
❤️Drizzler: chefjp-com.3dcartstores.com/D...
❤️Woll Diamond Lite - Wok: chefjp-com.3dcartstores.com/D...
❤️Woll Diamond Lite - Fry Pan: chefjp-com.3dcartstores.com/D...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Розваги
Who else loves it when he calls us “friends” 🥺🥺
Thank you! I have many many old friends and now new friends that are now joining my channel it is really amazing to see the support and I am overwhelmed with gratitude!😀❤❤❤
@@ChefJeanPierre Keep it up Chef! Love your passion and especially your dishes :D
ChefJeanPierre I’m sure you’ll have more and more new friends in no time! Thank you for the videos. you inspire me to try things out. Great work! 😃
God bless him and his warmness
Me
I been a Chef for 40 years and it's Still my Favorite .... i honestly hope all of these classic return to the Restaurant scene , and love how honest Perrie is ... a real chef !!! Viva la Butter
Why in the world doesn't this awesome chef not have his own TV show? What the hell is wrong with producers who don't see how great and entertaining this guy is????! Mind boggling! Love this guy, he makes everything so easy and I love his sense of humor!
Thank you so much for the kind words!!! I so appreciate the opportunity to cook and share my 50 years’ experience in the kitchen on UA-cam!!! Thank you for taking the time to write a comment and for watching my channel!!! 😍😍😍
I love watching you!😊
Jean Pierre was on the Today Show 28 times and also appeared on the Food Network.
2012: Onyo
2013: Onyo
2014: Onyo
2015: Onyo
2016: Onyo
2017: Onyo
2018: Onyo
2019: Onyo
2020: Caramelized onyo and butter
It get's butter and butter... :-)
I completely lost it when you said "I love it when it's very acid. The more acid it is - the more butter I can put in". It's always a joy to watch you cook and teach.
Your whole attitude and sense of humor is absolutely wholesome and contagious. I look forward to your new videos every week!
Wow, thank you I really appreciate it! 😀❤❤❤
I love this about him too!!
"I love it when its acid. Cuz the more acid it is, the more butter i can put in."
I love this guy lol 🤣🤣🤣
Hahahaha
Your cooking- the best program I have seen in the last two years. Making better food than I have in my life now.
Thank you 🙏
"I use one when I go to clubs at night... just kidding". You are the most entertaining chef on UA-cam! My respect and admiration, from Costa Rica
Thank you so much!!!😍😍😍
Absolute Gem!
"If they complain about using onion than shallots just don't invite them next time" Love that quote 😂
If chef invited me to dinner, the only thing that I would say is "Delicioso" because I'd want to be invited back again and again!
@Summer Lightfeather I hate to be that guy, but you could just Google how they look like.
Now in order to make up for being the "Just Google it" guy, I can tell you that Shallot layers are thinner than onions, and are a bit sweeter than onions, and due to the thinner layer, they tend to cook faster than onions, making them good for sauces.
Also, since shallots are smaller, they're easier to portion.
@Summer Lightfeather use red onion with a dash of garlic powder and sugar
Seriously i cannot imagine eating food without them!!
I love the way Chef Jean-Pierre doesn't try to make things complicated - he uses simple ingredients and cooking methods and gets a delicious result. As Leonardo da Vinci said “Simplicity is the ultimate sophistication"
Wow, AWESOME comment thank you!😀❤❤❤❤❤
So Kids can cook too🤣
Ya I always keep a couple of bottles of 18 year old balsamic vinegar around!😂 chef Jean Pierre rocks!!
Exactly
I'm still very new to this channel! I'm binge watching every upload and I definitely see Chef JP blossoming from his older uploads to his most recent. Even though he's been cooking for 50+ yrs, he's still growing and advancing and I am so glad to have found him ❤️🙏☺️
👍👍👍❤️
I have been cooking and baking since I was 8 years old, I just turned 67 on July 4th and I always watch Jean Pierre for the fun, knowledge, but mostly the friendly attitude that is believable!
This chef is a great presenter, entertainer, artist and he explains things so clearly so, he is a great teacher. Watching him cook is a privilege and I learn so much!. I love watching the chef.
Wow, thank you James! 😀
Made this for dinner today. As my wife has a dairy allergy, I used vegan butter. It turned out spectacularly!
Chef Jean Pierre: My wife Maria and tried this classic doing it "your way" and it has got to be one of the best we have ever cooked. When we cook something extra good we call it a keeper - this is a "keeper."
I agree it’s a keeper alright 😉👍
i respect the way this man carefully measures the amount of butter he uses. a true frenchman!
I made this for dinner last night my husband said it was really good. We just finished the leftovers tonight and I wish there was more. This is so good and the chicken is so tender. I used vidalia onion. Thank you for helping me to be a better cook!!
Butter and Lemon is like Jordan and Pippen; Montana and Rice and Chef Jean-Pierre and Le Onyo. Perfect combinations! 💪💪
Couldn't agree more! 😂❤
You cannot age yourself because you are an ageless and timeless chef! I love learning from your UA-cam classes! My husband laughs at me when we watch your videos because he says I have a crush on you! 😂
Wow, thank you! 😀❤❤❤
Chef: Believe it or not friends the main ingredient of lemon sauce is...
Me: Lemon!
Chef: Butter.
Me to: Lemon
Chef: Butter....then proceeds to show all the lemon products he puts in, some I have never seen or heard of in Chicken Francaise:) but looks yummy!
Personality is something one has or hasn’t. This chef has lots of it!
i'm pretty sure butter is one of the main ingredients of life
Can you substitute the lemon vinaigrette with white wine? If we don’t have the vinaigrette that you’re putting in?
@@maraacevedo6338
Actually no, Chicken Francais must have lemon and butter. You can add a splash of wine if you like. Vinegrette is a salad dressing usually made with lemon and or vinegar. I make this dish a more simple way if you're interested.
I just made this dish and OMG, it came out just scrumptious! I am not a cook but love cooking. Bought all the ingredients which I had no idea existed like the lemon balsamic vinegar and olive oil and for sure it takes this dish to a whole new level of deliciousness! Thank you for sharing Chef Jean Pierre!
I made this three times now, and my friends and I love it. I think I may have spoiled folks around here with some of your recipes. I made your egg nog for Christmas, and I ended up making another batch, and folks had to stay overnight at my place for all the booze in it. 😊
Chef JP reminds me of my wife's uncle, a Northern Italian NYC Chef from Parma. Light hearted and JUST SUPER TALENTED. My favorite mentor.....makes me look good !!!
Every dish and appearing of yours dear chef is a unforgettable song. Live long.
Thanks a lot 😍
Hi my friend how are you today?
This is my favorite chicken dish! What could be better but Lemon &&&&&&& Butter!!! Pure Heaven!
Very care free way of cooking. I cook the same way. Yes it is a science but people forget that it is also an art and an outlet.
I would love to work in chef Jean pierre's kitchen worked with some good chefs in my life but chef Jean pierre is the best teacher 👨🍳👨🍳🐔🐔🐔 who make you laugh don't play with the chicken, I like to take my digital thermometer to the club 🤣🤣🤣 oh yeah baby
Gordon Ramsey has lot to learn from this chef.
Ramsay is too much push and not enough pure enjoyment.
He would be on a Horror Show when Gordon Shows up
Ramsey is an arrogant overhyped creep
I am so glad to be your friend and also to watch you make chicken francoise!
Oh my goodness 😁
I love lemon and I love butter and I love shallots and thinking of them swimming in lemon and butter over that beautifully thin pounded chicken....oh la la.
And now that I have seen you do it I know I can do it and thank you very much for that.
And I will be sure to measure carefully especially when I'm adding the butter. 💯😁
Thank you so much 🤗
@@ChefJeanPierre 😁
Another great dish! Most of the things that I used to cook have been replaced by the fine recipes of Chef Jean-Pierre.
I either missed this one.
It took me 3 years to get around to this culinary art lesson.
Don't let this happen to you!
And remember to 👍 too.
👍👍👍❤️
Your so good at it makes me feel I should know how to cook so I’m in 60s never too late
This man makes cooking the best thing to do
Update....made this fog or lunch today, prepared green beans since we had no spinch, still delicious! The sauce with the green beans was fabukous. Used a little white wine in the sauce and let it reduce, just loved this chicken. We prefer a later lunch, usually 1-2 pm, your dishes really fit the bill. Watched 4 more videos today so I could plan our lunches for the week....now, I have to focus on your desserts...😋😍 thank you for what you do for us!
I love butter !
Chef, you are truly worthy of that name.
Excellent.
Thank you kindly 😍
I think I’ll make this for dinner tonight. Lol, this guy is adorable, I smile all the time I’m watching. He has such a contagious chuckle.
Thank you Jill! 😍😍😍
Hello my friend how are you doing
Chef Jean-Pierre, Your chicken franciese with lemon sauce was easy yet remarkable. Thank you for demonstrating the classic french culinary cuisine. Your humor is enjoyable and adds to the experience. I like classic cooking shows. You are the best. Thank you.
I will make this incredible recipe. I have almost made all of your chicken recipes, and my wife loves it.
Wisdom comes with years. You super chef. And food is best. We love taste food.
Why chef Jean is so underated???
That is very kind of you! We are working on changing all this! We hope to reach 100K sub by the end of the year! Thank you for your support and sub 😀❤
@@ChefJeanPierre 100k is not enough you need more subscribers pops
@@ChefJeanPierre the 8years you spend time in youtube need 1-10million subscribers pops,you always have our support
Not in my opinion! Keeps it simple and delish ! Out of all the cooking shows, I can make his stuff easily ! A plus, he cracks me up with his truth talk !!!! THANK YOU, sir.
I love watching your tutorials not only do I learn but your sense of humor is awesome. Just wish I could taste the food your preparing.
"don't play with it" LOL gotta love you Chef Jean Pierre
I no longer have a comment section. I guess I've been banned.
Much better than Gordon R. No ego to satisfy. I have made many of his recipes and have loved every on. His Thanks Given Turkey was such a hit everyone is still talking about it.
I just love this man, I could watch him all day long.
I'd sooner watch this guy than Gordon Ramsey
@SeriousName like you ever tried it)
Ramsey is a bit of a tool.
@SeriousName i've tried it, and it was fucking delicious. And what's wrong with "cheap cut of lamb"? Or you think everyone have money for good and pretty expensive cut to cook at home?
@SeriousName so what? There are people who like it, even pasta with giant whole fish. I don't like fish, only few exceptions. But i love thick cream soups and cheese muffins, or stew, or anything else. And what he shows, and what i tried in a restaurant, and what i made following recipe - was tasty. Like those stewed ox tails, or maize soup, or pork belly etc.
I also liked sandwich with pears, which Jamie did, and i don't like jamie, but i still love tasty food.
And here is a point. Good restaurant would be good if there are 2 things going well: kitchen and management. Jamie got pretty good kitchen, but he is bad manager, that's why almost all of his restaurant were closed, sold, and that's why he still has a 70 millions $ dept. He wrote and sold dozens of books, got couple of shows, but you can't keep up your business with a profit from those.
And Gordon still going profitable, cause he knows how to cook and knows few things about management, and it is enough. His
restaurants serve tasty food in good quantities for a good price. food is not for "gourmets" who can fuck themselves, with their "sensitive taste buds and love in the highly spiritual concept of the dish, but for all people - from poor to rich, to eat tasty and go well fed. And he recruits such chefs into the team, which will not bring you two slices of bread and a couple of lotus leaves, with a spoonful of "incredible and exclusive salmon tartare" for 150 fucking bucks. he gives restaurants in good hands, people who know how to cook for people the way they cook for themselves or their girlfriend even the shows in which he is filmed - in them everything is explained in an accessible language, and is shown as it is.I myself became one of the restaurant managers, and very early - at the age of 20, and sometimes complete hell is going on in the kitchen.but here's how to cope with this, how to rally a team in which the ambitions of each individual employee will not interfere with the work - to make people happier and chutb a little fatter than when they came - this is just awesome for Gordon.
I'd rather watch his show and try to cook his dishes, or from the Tasty channel, than watch at least one more video from a channel, say Binging with babbish, or how it's called. because in the first case I will watch a video from a person who has dozens of years of experience and I know that his dishes are delicious, because I have already tried it, and from which irrepressible energy flows directly during the cooking process, in the second case, the guys cook and try what what everyone can do 100% well, and you know this, because they themselves are trying to cook it for the first time in their lives, and they are not even cooks, and they do not even know many basics, and in the third case, a pompous smug bald cocksucker will broadcast with a pretentious style and manner of speech, which only says that "he is a noob, and learns to cook with the viewer," but in fact behaves like an unbearable know-it-all who does not even take into account her own mistakes, and makes everything look like the audience is idiots, and he alone knows how to do it right. while he himself did not bother to look for a normal shawarma recipe and made it according to the first recipe from the English-speaking Google. I think you understand who I mean. if you watch a video about cooking - you come across the same videos as me. in the category of such goats can be attributed to the so-called "food scientists" - people who treat cooking not as an art, but as some kind of physics, although even in physics people experiment and try to find new combinations and connections, rather than doing everything is strictly according to the textbook, and even more so, criticized based on what they were told in a higher educational institution.
but this is so, a lyrical digression. bombs me from modern "chefs", especially from UA-cam. the bottom line is that everyone has different tastes, and everyone has different origins, as well as style. Gordon cooks based on his life, starting from childhood, and ending with years of study with the best chefs of those years, as well as years of experience. if everything was based on hype - then even in my country, in which the show of the "master chef" franchise was hosted by some Spaniard, who was called a master and a cool cook, although no one had heard of him before, the dishes of the same Spaniard were popular. but no, as he was nothing - and so he remained. he is such a bad cook that he has to sign a contract with a manufacturer of cheap and terrible spices, for which they ask for 2 times more than they actually cost, if only he would be paid to put his photo on the package. and "his dishes" did not become popular like himself, although they tried to make everything close in spirit and taste to ordinary residents of our country. the American version reached us much later, in the west there was already a third or fourth season, if not the fifth, and at that time we were playing the first one with a clumsy translation. but one episode was enough for people to start looking for information about Gordon and other judges to see their recipes and try them. he kisses, and that's the point. a chef should be inspiring, not just show his skill and be pretentious. and yes, try to at least cook pork belly, he baked it and stewed it in wine with herbs in the oven, very tasty, well, or the same corn soup with cheese muffins. you may not like his style, or some dishes (he is British, they have a rather strange cuisine in places), but this does not mean that he cooks badly, or that the dishes are not tasty. we have a popular yogurt soup, and believe me, it would seem very strange to you, but this does not mean that it is not tasty. I don't like some of the recipes on this channel, but this does not mean that Jean Pierre cannot cook. seems to have said everything. now it would be nice to get some sleep, for it is already 8 o'clock in the morning, and I have not gone to bed yet.
@SeriousName oh, and yeah. If you wanna try something - i can give you few recipes that are common here in slavic countries.
I make lemon rice. Fresh lemon pieces, butter, herbs, and lemon juice. Extra crispy chicken or fish. So good. Love it. Chef always makes something good to eat for us. Save some for us.
👍😊
The important ingredient in lemon souce is BUTTER. Great humor, maestro.
He wasn't joking! 🤭
"Butta" is one of his best friends.
"Makes everything silky smoot"
Chef JP is making butter great again!!!
His sense of humor while cooking made this recipe amazingly delicious❗😍
Im so happy to see this generous use of butter
Love Real French Cooking !
This was outstanding, i had 4 teenagers added to our dinner, 2 were my grandchildren, 2 were guest
This is what they said, we had American chickens lol but never anything so delicious hahaha
I invited them to teach them lol
I love it when chef Jean-Pierre sticks his tongue out when he gets excited
Chef: "If you don't have lemon vinegar..."
Me: ohh an alternative
Chef: "you should get this one"
hahahahahaha
Basically just put lemon zest in white balsamic vinegar with a bit of sugar and let it infuse for a few days... That's what it essentially should be. If you want it to be even better, you can use honey instead of sugar.
BUTTER IS BETTER, CHEF! I LOVE IT JUST THE WAY YOU DO!😁
I totally agree butter is the key to the next level of smoothness and flavors in foods. That’s why Thanksgiving foods are soooo delicious. My family has always enjoyed special dinners made in butter and no, no one is fat. Especially when it’s clarified butter. Thank you chef. Will be making this soon.
Je confess, I'm going to try this sauce on Chinese almond breaded chicken
love his comedic phrases, he makes cooking fun! way to go chef Jean - Pierre! Merci!
Any child can do it! I love the way he talks with a slight accent.
Best chicken in the world 🤩❤💛💙
"I love it when it's very acid because the more acidity, the more butter you can put in."
Truer words have never been spoken. This man became famous because of the onyo ... but he became immortal with B U T T E R! :D
This is what I've been looking for, a nice chill cooking show without hectic editing where I can just relax and enjoy the chef's enjoyment of cooking. Some videos are so dry and passionless, I like a chef that's more "hey, we got some of that, that can go in, how much do we need, that looks about right, have fun with your cooking, play around." Good vibes, I think I'll stick around :3
Thank you 🙏
I love this guy. How can you not love this guy?
😍😍😍
I used to watch this guy on channel 2 pbs....years ago. He got old, and so have I. He's still got charisma and food skills.
I made this dish for Mother's Day. My kids thought I was crazy for cooking instead of going out. It was a huge hit and I will definitely be making this again. Love your channel
I made this for dinner. FANTASTIC. I however used an orange instead of a lemmon. WOW. THANK YOU CJP.
At first I said to myself yuck but then after thinking about it I said yes I'm gonna try that makes perfect sense just as good but different
@@deppurple700 Ummmm, I don't think so, orange is quite a bit sweeter than lemon. But if you're a fructose fiend, go ahead! :D
I love this guy he cooks like my Grandma and she ran a kitchen since 1929 to 1982. Fine Dining for you! You guys want to know how to do a meatloaf? Watch his video how to do a meatloaf! It make's you feel like a king you understand? My Grandad he had it made! He never looked at another women! Because he had it made in the shade! My Grandma was a woman running her own business before that was acceptable. She did not care she would tell those folks if you don't like it the door is over there. You notice he uses butter not margarine. Real food not plastic! do not use cheap replacements folks will come back when you cook like you would cook for yourself. I wonder if he Doughnuts?
"The sous-chef thought I was going to cook for the church." amazing 🤣
The energy you display in your videos is so positive and wholesome! Thank you for the recipe ❤
Thank you so much I am so glad you enjoy it 🙏
Chef. Jean Pierre
Greetings from lebanon
I've searched the famous onyo video and hoped you'd continue
To my surprise i found this video
Best of luck with your career
You're a Really nice guy
Subscribed.
Edit: HE USED AN ONYO!
I love lemon. Best chef ever
If they complain about the onions just don’t invite them over for dinner anymore! 😂😂
I agree
Third vid in, I love this guy. His passion for cooking, butter and the infusion of flavours is second to none.
that is right Chef!! i always say cooking is an art... and each time you show us that... you create the most beautiful pieces of art that's for sure!!! ❤️️❤️️❤️️
Thank you so much 😀😀❤❤❤
@@ChefJeanPierre ❤️️
Chef following you for over 10 years now... It's always a pleasure watching you. Loads of Love from India ~Regards
Back at you !!!😍😍😍
This is a real chef....born to this..! I just bought Larousse cooking bible....(smile)
I used to watch ibiza house djs during 2020 lock down now I'm cooking better than Gordon ramsay thanks to chef Jean pierr! 🤣🤣🤣🤣
😂😂😂If they complain DONT invite them to dinner!!😂😂 That’s right!
I love how you use a lot of butter. I use butter for everything i use it to bake as well. I find butter just gives things a richer taste. Thank you for your chanel i can't stop watching them 😊
Hello Chef Jean-Pierre: I have a glass of wine on hand, and I am watching my favorite cooking expert. I will prepare ahead of time so that I can actually cook along with your recipe of the eve. Thanks a bunch! Yum, yum.
My new favorite cooking channel. I am a very picky eater but I like a lot of what he makes and he is so entertaining.
A child can cook this but only a genius can cut chicken that thin.
You pound it out. I'm surprised he didn't say that.
Yes, after it’s sliced, use a meat tenderizer tool to pound it even flatter and thinner
@@zilcaparker6089 I prefer using my forehead
@@BillM1960 ts not pounded,ts cut thin with a very sharp knife! he dint tenderize the chicken
@@oscarblack7624 😂🤣👍
Yayyy, I found the answer to my question! That’s how my mom did the thin chicken or pounded beef - first flour, then eggs, then in the pan! But your version is so much tastier!
Where has this chef been ALL my life???
He wipes the floor with TV Chefs...
Love love love Jean-pierre AND his cooking !
Chef reminds me that cooking is fun. Playful, creative and delicious.
Don't forget to ring the butter bell!
Dear Chef... I am sharing you with my friends and family that I can not teach to cook... Your a master. I wish you trained me...
Made this recipe 6 times now.
Just gets better. Fantastic flavour depth.
Taste of the wine is important to the sauce-my taste is Pinot Gris or Semellion. Not Sav Blc or Char. Moscato&Reisling way too sweet.
- Added chicken stock and reduced liquid to concentrate flavours.
- used a quality white wine vinegar instead of a lemon vinegar (availability)
- capers worked extremely well
My ratio:
Wine:vinegar:chicken stock
1:1:4
Highly recommended recipe.
Even make the sauce the day or two before, but leave the bulk of the butter until ready to serve. Tried this and the flavours matured and rounded.
Great comment! Thanks for sharing!!!😍
I wish I Could give this man a hug.
You deserve way more subscribers
I do love your style. When I taught cooking I always said if you like to eat and can read you can cook. All 4 of my children are great cooks. One grandson won a scholarship to culinary school. one visit I asked him to make a lasagna for supper, he said gee grandma I would love to but the time I made lasagna I made 28 for a banquet. Not sure if I can only make one. I always have made my own noodles as he did so we pared it down a lot. Cheers.
I've noticed a lot of 70s dishes are returning, including Chicken Marsala. I can't get enough of it!
This guy is the real life Gusteau: "everyone can cook!" Thanks for this recipe and video!
Chef (sorry to refer to you as "this guy"!), I tried this out and it was awesome. You really are Gusteau, bringing your fine dining skills and expertise to the masses, and for free no less. Appreciate your videos and hope they keep coming!
I want someone to love me how Chef loves his butter
Chef Jean-Pierre not only makes me laugh but encourages me to get more creative in the kitchen. My favorite chef BY FAR. Amazing food with the perfect step by step instructions. Love him!
I love chicken. Sigh
Lol. Cheap Jean Pierre always does his recipes justice. Two thumbs up as usual
Ooh and a 147 people disliked the video because they prefer their chicken out of a red and white box, lol 🤣🤣
This tasted effing amazing! Excellent call on the lemon infused olive oil and vinegar. Kinda pricey, but well worth the cost. Threw some roasted squash and zucchini on the side too. A+, would recommend!
I made the sauce, added white wine, capers, and used it with a baked cod filet. AWESOME! Can't wait to try it with the chicken. 👍😎
Finally made it with chicken. Used Lemon olive oil and lemon balsamic vinegar. Delicious!
I just made this for a friend and we both loved it. Thank you, thank you!
Oh I’m making that tomorrow. My wife thanks you 😁