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!
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.
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.
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
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 ✨✨
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?
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.
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.
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 .
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
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.
I cooked this dish tonight and the family loved it . thank you
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. 😀♥️
Outstanding. I will make this regularly! Thanks, Marion.
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!
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 love watching you cook you are always so happy
thank you so much Marion. I've just discovered you. I love your recipes and your lovely manner
so cute! Im going to try this dish this week.
Wow! This version I’m very excited to try. Thank you! 🙏🏻✌🏻❤️🥂🤗
Great stuff Marion
Love this Recipi.
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.
This is so easy and so delicious. Thank you so much
Never heard for yuzu kosho, have to look for it tomorrow, so I can make this for lunch!
Hello! I love to watch you cook.
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
That sauce sounds like it would be awesome over fried fish fillets
Oh yes! Perfect!
Wow, so sake and yuzu kousho for the Marion twist. Can't wait to try 😋
Looks amazing !
Thank you for another amazing recipe looks yummy yummy
Hmmm looks yummi
Have some capers to use up and this looks perfect! Thanks for the dinner idea, Marion 💛
nice choice of food I Love your recipe for your cooking.
Amaizing as always!!!
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🍽
That dish looks so good!
Amazing recipe per usual!
Wow it look yummy. Thanks for sharing this recipe. I'm going to try this recipe .
Dish looks so good!
Wow.. I love this one 😍
Yayyyy finally chicken breast 😄….love your recipes but I’m a breast & wing gal 🥳
Same it is the best
Omg def making this later
Is there anything non-dairy you can use instead of butter to thicken the sauce?
Thanks
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 ✨✨
🙌🙌🙌
Wow no words
Looks delicious! 😋
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!
I LOVE chicken piccata 😋❤️
What side dish would you suggest to pair this with?
A buttery pasta or a salad or rice 😊
I see chicken I click ❤️🐥
What else can you use with that fermented Yusu Kosho
This looks richly good 😍🥰
Good morning, Chef Marion. Thank you again for another wonderful and fabulous recipe. God Bless you.
Would Shao Shing cooking wine work, with a little water or change the flavour too much? Can you use something other than wine?
You are amazing I love to watch cook your recipes are incredible I love them all!!
Aw thank you Mary!
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💖
Rarely I find dishes dedicated for chicken breasts only! So useful.. thanks! 💜
Oh!😲 one of my favorite dishes yes!💖😋👍
❤Loved it to💐
Those were all my guesses.
Where can I get the yuzu??
Aloha, Marion! GREAT recipe. Hmmm, now to try and source yuzu kosho 🤔
Definite worth searching out!
LOL I was expecting miso paste for the secret ingredient 😋
Haha! Gotcha! LOL
@@Marionskitchen 😆
❤️
And I was just about to scream “MISOOOOOO” 🤣
🤣🤣🤣 Aha! Gotcha! LOL
what would you serve this with?
Newbie here::😋😋😋♥️♥️♥️
I am lucky enough to have my mother's wooden schnitzel mallet
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.
That looks supper yummy :-)
What if I don't have access to Saki or whatever that Japanese thing is?
Love chicken piccata, but I hate capers I always pick them off.
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 ❤
Where can I pick up the Japanese sauce?
I would search on Amazon Ann. Or try an online Japanese specialty store.
Where can we Californians buy the green chili citrus sauce?
Asian market
Wow so beautiful 👌👌👌👌❤❤
Mmmmmm
Me: the secret ingredient is miso paste
Marion: is not miso paste
😳😆
LOL surprise!
I cannot access the written message TT Is it only me?
❤️🔥🔥
I love your recipes but I have to cut way back on the amount of salt used and add different spices instead.
What about a parmi?
Nice sister
Where do I find the JAPANESE ingredient 😊 thanks!!!
Your Thai cashew chicken recipe also uses chicken breast, but I still use chicken thighs 😂
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.
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 .
What if we can’t find Yuzu :))) Which I really can’t :(
The secret is corn flour or corn ‘starch’ for Americans.
Haha, that’s not true. You used chicken breast for chicken Parmesan dish as well. Anyway, love your cooking.
Did the chicken breasts go dry ?
Damn it I was so sure it's miso XD
🤣 Surprise!
straight chicken piccata、wdym
Trying to get chicken breast is like winning Tatts at the moment
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
You said “3cm” thick after pounding… do you mean 3mm?? 🤔
Sorry, chicken breast. Never! Just me, knock yourselves out. Look forward to Marion coming back from the dark side 😀
It's not star anise either !
You mean 1 cm I think
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
Am I the only one who hates chicken breasts?
Thank you, Marion, for saying SA-kei and not SA-kee. American pronunciation is so cringe.
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
Soon as she said legs and thighs girl... got me going.... if you know what I'm sayin
You can use chicken breast in any recipe that calls for chicken meat to be used - where do these laws of cuisine come from?