Lemony, Buttery Francese: Chicken Breasts Never Had it So Good
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- Опубліковано 13 жов 2023
- Test cook Becky Hays cooks host Julia Collin Davison fail-proof Chicken Francese. Eggy and elegantly lavished with lemony beurre blanc, Francese has long been one of the great Italian American cutlet traditions.
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I live in Rochester, and now this dish is both called and listed on menus as just "Chicken French." Yes, it is delicious, and after work, if you're in a rush to get dinner ready, just stop by Wegman's and pick up their version of Chicken French. Just reheat and eat. Delicious!
Love ATK chicken recipes, because it's usually what I have on hand. Keep 'em coming!
I lived in Buffalo for ten years--I knew there was a reason I liked you, Julia!😊
BTW--Becky is an absolutely outstanding cook. I always check out her demonstrations.
Thanks, guys, for a very entertaining and informative program!
I feel like I can make this. Trying tomorrow!
I liked this video for 2 reasons. First, the recipe is a must try and second, that cookbook is a must buy!
Makes my mouth water as I was watching. Lemon is such a smart addition to chicken as well as other foods
Thanks for this recipe version!
was it the video that made your mouth water or the crap load of salt she used to season that chicken?
Everyone loves Becky and Erin along with Bridget and Julia!
Love Becky; she’s so cheerful and sweet. 💛☀️
Love Julia. Her cooking is great and she has the perfect personality for TV.
One of my favorite dishes!!! This looks so good!!!
Great recipe Becky! Cheers
(Becky needs to do these episodes by herself. She deserves it.)
I love all the cast but she's definitely one of my favorites. I'd love to see her more often.
Becky's great, but the reference in the video to this recipe as being “her version” of Chicken Francese isn't quite true - this version of Chicken Francese was developed by their colleague Steve Dunn and appears in the July/August 2022 issue of Cook’s Illustrated magazine.
I would actually make this for my friends.
I am SO making this! :)
Becky is a BOSS!! I love watching Julia and Becky!! Great job ladies!
I love all the cast but Becky and maybe Morgan on CC strike me as the nicest people, they just have an aura about them, they just brighten a room. If you've made Becky mad, you probably did something very bad.
YUMMY! I can't wait to make it for dinner! Thank you!
Looks fab! Thank you, Becky.
Looks so good ! I will try it ❤
This looks like the most amazing dish ever!!!
we need more ❤ that is so lovely
Love the technique clean hands and using a fork for flouring❤
Lovely easy recipe, thank you!
I make chicken franchez all the time! Not only that, I do it with salmon and shrimp as well!😊
I can't wait to make this!
I’m so making this chicken tomorrow!
Made this last night. It was a huge hit. Delicious 😋
I like to double the sauce recipe to pour over some noodles. Yum!
Thank you!
Going to,try this. YumO
This plus artichoke, shaved pancetta, and capers is so good.
I've made this dish for years and everyone loves it. I will definitely try the alternative to beurre manie - a time saver there.
Delicious 😊❤
This was delicious. I'll get better at halving the cutlets but the flavor combinations are wonderful.
Thank you 🙏😊
I grew up in Rochester (Brighton) but we weren't Brown Derby regulars so I've never had the dish. But I'm definitely going to try this recipe. ATK rocks my life and kitchen. Give my regards to Brian Franklin!
My mouth is watering 😋 ❤❤❤
Pumping out videos left and right.😂
Ohhhh yummy 😋
I would cut back on the salt. I also made the sauce first and it was ready to pour over the fried chicken as it came out of the pan. Go ahead and make extra sauce to put on rice or noodles. Also think about putting a few capers in the sauce. I would make it again.
I learned a trick on cutting the chicken breast. Freeze the breast for fifteen minutes. Cutting it is so much easier.
I made this dish last evening... The chicken was very tasty and the family ate it like candy. The sauce was bit thin, I don't think I quite got the flour coating on the butter cubes right and the liquid cooked down enough..I will try again with a corn starch thinkening on back up just in case. Great recipe!
You can basically make a roux in the pan. an analogy - if you google "food wishes poutine:, chef john has a diff dish, but after he adds a fat (butter) he then adds a TAB or 2 of flour, and you cook it for a minute or two with the fat until it smells like baked crust in the oven, than you jack up your heat and deglaze with wine, stirring, reduce, then add your chicken stock, boil, reduce to simmer and reduce by half. If you get the boil for at least minute that will create the conditions for the roux to thicken the sauce. same effect as what these ladies did, except they hardly put any flour at all, relatively speaking. maybe that's why you got what you got? if you google 'tyler florence francese youtube', you'll see him do a similar roux process in the pan. but he didnt really let the flour cook for a minute or two in the fat to get a slight change in color to blonde from white, which I think he should have...
I didn't know you were from Rochester, Julia! Loved living there and working at UofR in the '90's
Julia is such a hype girl and Becky just soaks it up. ☺
I'm not so far away, I live in Ravena, the Catskills, NY
We don't see Erin or Becky often enough as years ago with Chris Kimball.
They aren't seen as often because the casts of both shows expanded to include Bryan (initially) and Dan on ATK and Christie and Ashley on Cook's Country even before Chris left. 🤷🏼♀
I think it’s amazing that Becky has hardly aged since she started working in the kitchen
Reminds me of your chicken picatta which is delicious.
Let’s hear it for the ROC ❗️♥️❗️
Yummmmmmmmmmmmmmmmm
Becky Becky !
Do you have a link to the pounder that was used?
Asked and answered in previous comments
Just curious why you mix the oils? Looks phenomenal nonetheless
Cost
Sometimes smoke point as well, melt veg oil for higher smoke point then add butter for taste, but it would burn otherwise
Here's an interesting question; are the rings on the lady's fingers clean enough to cook with? Why is it that some chefs wear plastic gloves and others cook with their jewelry on? Thank you.
🔥🔥🔥🔥🔥🔥🔥🔥
Can you do this with pork cutlets?
I'm not measuring the oil, not the wine, not the stock - (before or reduced), not the lemon juice, not the butter, not the flour. It'll be great.
I will caramelize the lemon slices. Thoroughly.
I think you are saying they don’t give the amounts, but they do for most of these, I had to rewind several times. My problem was with the reduced stock, they measured it and it came out to 2/3 cup perfectly. My question is what do you do if it isn’t 2/3 cup, obviously if it is more just put back on heat but if it is less? do you just add it out of your regular non cooked stock?
Love you Becky, runnaway with me Xx.
Anyone know what meat pounder that was?
Norpro EZ Grip 7033
Original recipe calls for sherry not wine.
I very much appreciate it when the hosts mention washing their hands after handling chicken. Many people today aren't aware that this is important.
What would make you think that "many people" aren't aware of the importance of hand-washing? Who are these people?
@@griffincontracting they are among us 🤣
I hope they tell us not to touch a hot stove in future videos
I wish they wouldn’t wear their rings while handling food, though. A simple hand wash does NOT completely clean the rings.
@@morbidtoaster8615 that can be learned thru experience
FFS seasoning cutlets by tossing them in a bowl.
Needs pecorino Romano...
Awesome dish, but where is Bridget? 😅
I’m a bit confused, because this recipe is completely different then the one book.🤔🥴
Julia Leno
I appreciate the full seasoning, not a micro pinch of salt
❤🎉❤❤🎉😂❤❤
Wait Rochester made this? They don’t eat this in Italy or is it called piccata ?
It's similar, but Chicken Picatta usually (but not always) has a simple flour dredge and the sauce typically contains capers. In his accompanying article Cook's Illustrated Senior Editor Steve Dunn, who developed this recipe, indicated that "Frenching in the Italian American culinary tradition means to dip a piece of food in flour and beaten egg; shallow-fry it; and sauce it with a lemony, beurre blanc-like reduction that saturates the plush, golden-brown coating." As mentioned in the video, it found fame at Rochester NY's Brown Derby restaurant as "Chicken French" (or Francese).
too many commercials!
Becky is stunning as always. So, where is Bridget? Is she dead?
Not removing rings before handling food is bad practice for such seasoned professionals.
This is Rochester's true specialty dish, not the garbage plate. The problem is, Rochester natives have no clue that it's a local dish, they think everyone knows about Chicken French, so they don't ever brag about it to the rest of the world!
For the love of god season the flour with salt and pepper at the very least. Trust me you will notice the difference between unseasoned and seasoned flour
You don’t think she tried it when she tested this recipe a million times?!
Thanks, I think I'll stick with letting the chicken sit in direct contact with the salt and pepper for the recommended 15 minutes unimpeded by any flour coating rather coating with seasoned flour where the S&P inclusion factor is now potentially hit and miss. 🤷🏼♀
You lost me when you wiped out the fond imstead of deglazing and using that flavor
What fond? The recipe uses a lot of oil by design to keep the coating from sliding off the chicken which also prevents the development of a fond in the pan. Plus any "fond" that might develop is likely going to be made up of stray bits of burnt flour and egg - not exactly the flavour you want in your nice lemon-butter sauce.
How about doing the sauce stuff ahead of the chicken, then you don't have the chicken waiting around, getting dry and old while you spend 30 minutes doing the sauce?
@davidknapp4025 - Fond.....is it even real?
@@griffincontracting they wiped it all out o the pan before starting the sauce
I read this comment in the middle of the video and I was really excited to find out that you were wrong... But you're right literally they give all the times 3 minutes 6 minutes 8 minutes over and over. The stupid sauce could easily take 40 minutes. And it has raw flour in it!
Cooking the chicken cutlets first and holding them to rest in a low oven is just a classic order of operations move, even though in this case no real fond is created for the sauce. Properly seasoned and cooked, they’ll be just fine, not “dry and old”.
You could make the sauce first (🤔or even have two pans on the go at once) but then it runs the risk of cooling off while the chicken cooks and now you'll likely have to wash the pan rather than wipe it out as with the oil residue. Also, 3+.5+3+8+2 does not add up to 40 or even 30 minutes - the sauce takes about half that time and the chicken was already out of the oven before the sauce was done.🤷🏼♀
@@sandrah7512 I did it my way, two pans. The sauce took longer than I would have wanted, but I kept it warm and poured it over the freshly done chicken. Either way works, but everything takes longer when you a not filming a video with lots of prep and everything measured out in advance. Also, the recipe has a pay wall and I had to watch the video several times to get measurements.
cmon this is way over worked
Cook's need to take off the, jewelry!
PLEASE. Season. Your. Flour.
Why? The chicken is already well seasoned with that 15 minute salt and pepper dry brine. The flour is just a very thin coating by design to prevent too much egg from adhering and cooking up tough and rubbery. If you were deep-frying something with a more substantial coating you'd want to add seasoning to that, but it seems kind of pointless here. 🤷🏼♀
nice. a video released 15 years ago being relabeled as "new".
If this were from 15 years ago, it would have Christopher Kimball in it. Do you see him anywhere?
A classic recipe technique, but developed for ATK/Cook's Illustrated by CI Senior Editor Steve Dunn a couple of years ago for the July/August 2022 issue of CI. Recorded for broadcast TV on PBS in 2022. And as @bondfool said, no Chris - there's been no Chris for a number of years now. Your statement is off by a bit.
That said, this was not ATK's first kick at Chicken Francese - it seems there was another recipe in 2005 and a suspiciously picatta-like one containing capers for Cook's Country in 2017, but neither has been presented on their TV shows.
The last time i had this at a restaurant it tasted like a chicken breast sprayed with Pledge. Yuck.
As a native of New York City who grew up in a heavily Italian neighborhood, I can tell you that Chicken Francese is certainly a classic of Made-in-USA Italian American cuisine, but I have never before heard anyone claim it was invented in Rochester, of all places, and I would be extremely surprised to find out that is really true. It doesn't take a lot of research to discover that the owner/chef of the Brown Derby, James Cianciola, himself says that he simply adapted Veal Francese, a common New York City dish, which he says was brought to Rochester by chefs Tony Mammano and Joe Cairo, when anti-veal protesters began to interrupt business at the Brown Derby in the 1970s. I personally do not consider a mere change of meat from veal to chicken to qualify as a new recipe.
Get over it
I think Julia exaggerated a bit with "originated". In the companion article to the recipe describing his development of it for Cook's Illustrated, Julia's colleague, Senior Editor Steve Dunn said the following:
"This retro technique, originally devised for veal but popularized with chicken cutlets, found fame at the Brown Derby restaurant just outside Rochester, New York. Chef James Cianciola’s “Chicken French” (or “Francese” in Italian) drew such crowds that the restaurant reportedly switched off its lit sign to discourage the arrival of more patrons. In fact, the dish sold so well that Cianciola started “Frenching” artichokes, eggplant, and seafood, too."
Steve also cites Nate Ciancola's book " Frenching Food Italian Style" in the article.
you had me at lemon, and lost me at butter. but then again I don't know which end of a frying pan is up
you don't eat butter? lol get some animals in your belly
@@ElPapacitoGrandelet me ruin the joke and mansplain and be a general sourpuss about it all: the rest didn't never gave a hint that it might have been a tad over the top?
I'm sorry for going out of my way to be an idiot, but once in a while it's satisfactory to be substandard.
phew. that was a load, we cool?
@@brb__bathroom lol cooler than polar bears toenails... Eat meat and butter
🥩🥛💪🤙
Lol, thumbnail looks like moldy bread!
Not really?
@@kiwisoup ...yes, absolutely
Sadly, it seems that they're requiring your email before accessing any recipes. No sense in following this channel any longer if we can't freely access the recipes like before. 😥
It's not just your email, it's a subscription for the recipes. They are here to sell their subscriptions, their books, their merchandise and they really hit you over the head with it. If you just want free recipes probably not the best channel to follow. However they do tell you the measurements, temperature and times in the videos. You would just have to follow the video or write them down.
Those poor test cooks in the back wearing masks still...They don't do anything and COVID is not a state of emergency anymore...(it was a gaff to begin with...). Stop virtue signaling and let your cooks breathe! God help them!
Do you know when these segments were shot?
If you don’t like it, good news! You don’t work there and it’s none of your business!
Are you one of those Christians who scream that people are controlling you while you turn around and demand to control others? I suggest therapy
Please tell me why nothing was seasoned😮not the meat of the flour 🥴
they do season the chicken, its right at 1:16