The ONLY dish I'll use chicken breast for... | Chicken Piccata | Marion's Kitchen
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- Опубліковано 10 січ 2022
- You know me guys, I'm a legs and thighs girl when it comes to chicken. But for this lemony chicken piccata I'm using a different cut of chicken, with deliciously tasty results!
Get the written recipe here: www.marionskitchen.com/yuzu-c...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Навчання та стиль
Yum! I really appreciate you sharing new flavour profiles and ingredients. Definitely going to try this recipe.
Wow, wow Marion, that is one of my favorite dishes. Yours looked absolutely delicious. Thank you for sharing a new way of making it. 😀♥️
I love watching you cook you are always so happy
Wow! This version I’m very excited to try. Thank you! 🙏🏻✌🏻❤️🥂🤗
It’s been decided! This is what I’m going to make this weekend! Looks amazing as always, Marion! 😊✨
That would be a good idea.
Love this recipe! I've made this a few times now, with a vegetarian chicken fillet substitute. The sauce is divine, not just with the "chicken" but with any accompanying greens, really. It has a nice balance of freshness and savouriness.
Many Asian grocers don't seem to carry Yuzu Kosho here. I only managed to find it at a specialist Japanese store. I'd say that was well worth it - such a unique flavour!
Outstanding. I will make this regularly! Thanks, Marion.
thank you so much Marion. I've just discovered you. I love your recipes and your lovely manner
That dish looks so good!
This is one of our favs dish to make. When I am not sure what to make, I make chicken piccata. Serve over pasta with alfredo sauce or mash potatoes. Everyone enjoys it so I don't have to make something else for the picky eater.
I cooked this dish tonight and the family loved it . thank you
Wow it look yummy. Thanks for sharing this recipe. I'm going to try this recipe .
This is so easy and so delicious. Thank you so much
Dish looks so good!
so cute! Im going to try this dish this week.
Thank you for another amazing recipe looks yummy yummy
Amaizing as always!!!
Amazing recipe per usual!
Looks delicious. The Yuzu Kosho is a stroke of genius. I have a bottle in the fridge. Thanks for letting me know what to do with it.
Love this Recipi.
Great stuff Marion
Looks delicious! 😋
Never heard for yuzu kosho, have to look for it tomorrow, so I can make this for lunch!
Wow, so sake and yuzu kousho for the Marion twist. Can't wait to try 😋
Looks amazing !
nice choice of food I Love your recipe for your cooking.
This looks richly good 😍🥰
Wow.. I love this one 😍
Hello! I love to watch you cook.
That was so easy the flatning of the chicken even..i fort it was more complicated than that I'l try it give it a GO🍽
Have some capers to use up and this looks perfect! Thanks for the dinner idea, Marion 💛
You are amazing I love to watch cook your recipes are incredible I love them all!!
Aw thank you Mary!
Omg def making this later
Good morning, Chef Marion. Thank you again for another wonderful and fabulous recipe. God Bless you.
I made this for the second time and it was incredible! The first time I used it I over salted the chicken and it was too salty. I left out that step this time and used gorgeous juicy free range organic chicken breasts from the small farm up the road (I live in Ireland) and it was lovely. A world away from the chicken you get in supermarkets
Hmmm looks yummi
I LOVE chicken piccata 😋❤️
Same it is the best
That sauce sounds like it would be awesome over fried fish fillets
Oh yes! Perfect!
Rats! There's always some exotic ingredient in these recipes that I've never heard of and is difficult (if not impossible) to purchase! Yuzu Kosho? Sigh ... another trip to Amazon. Yes! They have it! And I ordered it.
I'll just keep it in my fridge or pantry with all those other ingredients that I seldom use but are essential for my international perfect recipe.
Seriously ... can't wait to try this recipe when I receive my order.
Thanks for your many wonderful posts.
❤Loved it to💐
Your recipe 👌💯👌❤️
Wow no words
On the same boat regarding dark meat vs. white meat chicken. Chicken Piccata is the ONLY exception! Excellent twist, definitely making me crave this classic dish ✨✨
🙌🙌🙌
Oh!😲 one of my favorite dishes yes!💖😋👍
I see chicken I click ❤️🐥
That looks supper yummy :-)
Rarely I find dishes dedicated for chicken breasts only! So useful.. thanks! 💜
Thanks
Hi dear for your recipe always wow from me i have request from you pls teach me how to do fish cake in simple ingredient tq💖
Would Shao Shing cooking wine work, with a little water or change the flavour too much? Can you use something other than wine?
Aloha, Marion! GREAT recipe. Hmmm, now to try and source yuzu kosho 🤔
Definite worth searching out!
Those were all my guesses.
❤️
And I was just about to scream “MISOOOOOO” 🤣
🤣🤣🤣 Aha! Gotcha! LOL
Yayyyy finally chicken breast 😄….love your recipes but I’m a breast & wing gal 🥳
What else can you use with that fermented Yusu Kosho
What side dish would you suggest to pair this with?
A buttery pasta or a salad or rice 😊
Is there anything non-dairy you can use instead of butter to thicken the sauce?
what would you serve this with?
Where can I get the yuzu??
LOL I was expecting miso paste for the secret ingredient 😋
Haha! Gotcha! LOL
@@Marionskitchen 😆
I'm gonna make this this weekend if I can get my hands on the yuzu Marion, thank you for the beautiful recipe! What would you recommend serving this with as a side, some kind of rice or salad?
Rice or a buttered pasta
Actually salad would be good too!
Mmmmmm
Newbie here::😋😋😋♥️♥️♥️
I am lucky enough to have my mother's wooden schnitzel mallet
Wow so beautiful 👌👌👌👌❤❤
❤️🔥🔥
Me: the secret ingredient is miso paste
Marion: is not miso paste
😳😆
LOL surprise!
Love chicken piccata, but I hate capers I always pick them off.
Finally a recipe with chicken breasts. I only....only eat boneless, skinless chicken breasts. I of course substitute them in all recipes, but it nice to see them every once in a blue moon mentioned.
Where can I pick up the Japanese sauce?
I would search on Amazon Ann. Or try an online Japanese specialty store.
I love your recipes but I have to cut way back on the amount of salt used and add different spices instead.
What can I use instead of alcohol?
Water with a small amount of white wine vinegar or more broth. No matter what, you will need to match the volume of liquid.
@@DonnaBorooah thank you ❤
Your Thai cashew chicken recipe also uses chicken breast, but I still use chicken thighs 😂
What if I don't have access to Saki or whatever that Japanese thing is?
What about a parmi?
I cannot access the written message TT Is it only me?
Where can we Californians buy the green chili citrus sauce?
Asian market
Nice sister
The secret is corn flour or corn ‘starch’ for Americans.
What if we can’t find Yuzu :))) Which I really can’t :(
Where do I find the JAPANESE ingredient 😊 thanks!!!
I got a couple of chicken breast that were tough as a rubber tire. After a horizontal cut , I knifed it and tried to pound it with a French roller , after browning and cooking, the texture was almost crunchy . So unpleasant . I won't make this mistake again .
I'm wondering if salsa verde (which is easily found in the U.S.) would sub pretty well for the yuzu
Yuzu kosho is incredibly citrusy - that Unami would be it’s dominant taste. Salsa verde wouldn’t be citrusy enough. You would be better with preserved lemon/lime, salt and chilli together.
straight chicken piccata、wdym
Damn it I was so sure it's miso XD
🤣 Surprise!
You mean 1 cm I think
Trying to get chicken breast is like winning Tatts at the moment
It's not star anise either !
Did the chicken breasts go dry ?
Haha, that’s not true. You used chicken breast for chicken Parmesan dish as well. Anyway, love your cooking.
You said “3cm” thick after pounding… do you mean 3mm?? 🤔
At 1:07 - "I'm looking at about, like, a 3cm kind of thickness there ... "
Really? It looks a lot thinner than that. Did you mean 3mm (which seems a bit thin) or something else?
#confused
That’s awful! Did you know that chicken francaise is also delicious? Lol jk your dish look a amazing!
3 cm thickness? Lol , think not
Sorry, chicken breast. Never! Just me, knock yourselves out. Look forward to Marion coming back from the dark side 😀
Am I the only one who hates chicken breasts?
Soon as she said legs and thighs girl... got me going.... if you know what I'm sayin
How in the name of f..k do you stop your clothes getting splashed and splattered. I must be such a messy cook, i really need an apron.
LOL