This CHICKEN FRANCAISE is a Perfect Plate of Heaven
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- Опубліковано 3 тра 2024
- Chicken Française, thin chicken cutlets, flour-dredged, egg-dipped, served in a lemon-butter and white wine sauce. It’s classic, delicious, and easy and we have not made it yet on this channel so let jump right into it.
Recipes:
Chicken Française
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My man, you just changed my life seeing the technique of mixing the butter and flower together ....no more making a roux like old school!
flour...but the lemons look like flowers!!
I agree!! 100% That was a great tip. Mixing the butter and the flour👍😋
To be honest, you abandon the roux at your own peril. Different degrees of "doneness" in a roux dramatically alter the taste of a dish. A blonde roux tastes different from a dark blonde roux tastes different from a peanubutter colored roux tastes different from a chocolate colored roux.
There's nothing wrong with this method, but it's definitely not a universally applicable substitute.
Yes. Perfect for this dish, but roux has a complex flavor profile. I like your explanation of the different kinds of roux.
In my experience, there's 3 problems with using a beurre manié over a roux here:
1) The extra step of kneading the flour into the butter
2) Since the flour is essentially boiled & not fried in the fat, it doesn't add any extra flavor
3) In this recipe, you already have chicken-flavored hot fat in the pan from sautéing the chicken. Pour out the extra & make your roux.
Every accomplished cook should know what a beurre manié is, but in 40+ years of cooking I've never used it.
I am Italian. Naples area of Italy.
I grew up eating "Veal Francaise ".
Not the chicken 😊..
Looks beautiful.
I don't care if it is another cooking show, I love him❤
Best cooking show ever. Every recipe is a hit with my Italian boyfriend. Says it's better than his mother's!
He’s a good liar because a real Italian mother’s food is better than any restaurant and usually isn’t shared with anyone but family.
I live in Rochester, I grew up on Chicken French. My mother always served Chicken French with spaghetti that was combined with additional sauce from the chicken.
Thanks Steve ♥
I'm a retired chef and pastry cook. I like your style. I'm going to make this tonight. Thank You.
Hello from France 🇨🇵
Alors ? Avez-vous testé la recette ? Réussi ou pas ?
This is so similar to Chicken Picatta. Just missing the capers. My favorite dish.
Yessss I could add cappers but what an absolutely exquisite dish thank you so much chicken was so tender my Italian husband absolutely thought the mung cake could not possibly cook any thing and this was it
I love that this dude actually eats and enjoys the food at the end. So many cooking shows either dont eat the food, or take a rabbit bite and over react. This dude genuinely looks hungry and like he just wants some good lunch lol.
overreact is an understatement
That's because most of the shows are women cooking shows and they have to go and throw up after the show so they don't get too big or else they'll get fired... Because if you're a man you can't trust a skinny chef... But professional known women chefs are held to a different standard.
@@number1enemyoftheuseless985 Nah, I watch the men's cooking shows and many of them just display the dish without eating it or else take a single taste.
@@tweakypoppy why is Rachel Ray so wealthy and popular when she makes absolute trash pile recipes with corporate ingredients??
Same thing with a lot of so-called famous women chefs and I'll even throw a lot of men under the bus too because as far as I'm concerned you're not a chef unless you've trained under a master chef for 20 years... You have to be an apprentice before you can become a master and too many people are putting on chef coats walking around like they've accomplished something.
The name of this sauce is french is call " meunière " . The classic way to serve this sauce is with fish call " sole " in french.
I’ve prepared a creole meunière sauce. With fish. Would be great with chicken.
The dish looks and sounds fabulous.
Meunière is dry-dredged in flower, i.e., no egg, and the butter is browned. You wouldn't typically find "wet" in there either, like stock. Absolutely no garlic. It's similar I guess, but it's certainly not right to say that this is called meunière in french.
I really enjoy your no BS approach to cooking. Great job!
Ahh, my favorite dish. I love that you're making this. That garlic technique is top-notch.
If you're looking up this dish, it's from an Italian veal scallopine dish called vitello alla francese, (in a French style) adapted for chicken. It's pronounced frawn chay say. One of those classic northern Italian pan-reduction dishes like marsala, saltimbocca, piccata etc. And it's fantastic, I'm glad he posted this.
Appreciate the Rochester acknowledgment! The origins of the dish are tough to nail down 100%, but a Rochester chef, Nate Cianciola, wrote a book called "Frenching Food Italian Style" that seems to get a decent amount of credit for popularizing around here. And it is 𝙨𝙪𝙥𝙚𝙧 popular here.
I had pork tenderloin in the fridge the day i watched this, so i tried it with slices of thin pork instead of chicken, it was Delish, had Soooo much sauce left over that i needed extra bread for sopping. My mum loved it.
Oddly enough, I prefer pork cutlet parmesan to chicken.
This recipe looks "to die for"! Beautifully done!
I love any chicken paillard dishes, but this is the most tender of all chicken dishes it seems. I have been making this dish for decades, but this tutorial was the very best and I learned a few new tricks. It's phenomenal and feels like you are at the best up town restaurant for such a low cost meal. A wonderful Valentine's dinner at home.
Wow Stephen, another top notch recipe/technique vid! Everything you make is first rate! You are such a perfectionist in everything you do. We are so lucky to have you. Thank you Stephen! Always appreciate the background info you provide, too. Love you to pieces!
Love your love for Italian cuisine. The pepper sauce is a special treat...
As a Rochesterian this is awesome to see!
Would be great to see him do a plate next 😂
I’m Italian. I’ve lived in Rochester all my life. My grandparents were from Italy and we lived with them. I never had this dish until I was in my 20s and had it at a restaurant! 😂😂
I love this recipe and demonstration! Straight to the point and no BS!!!
Thank you so much for sharing this lovely dish, when you love cooking it definitely shows
That looks amazing. Can't wait to try it. Thanks for sharing this recipe.
Thank you for yet another delicious, well prepared dish!
Just made this for my family - 2 videos in a row, 2 recipes that will definitely be made many times in the future - keep up the great work
Not only have I been waiting on this recipe from a handful of my favorite chefs, I've been waiting for YOUR take on this one. I know exactly what I'm making for a nice summer dinner down here in Florida. Cheers, brother!
Sir, why is your food always so beautiful?! Every one of your recipes I do tastes amazing, but I can’t get your same presentation! Keep doing this channel forever!
I have been waiting YEARS for you, Adam, Kenji, Ethan, Andrew, Brian or ANYONE to show this. It's one of my favorite meals but every recipe I've tried has been crap. Thank you! Can't wait to try. Perhaps next week.
Update: Did it. It's great! Mine came out a bit differently. The sauce was much darker, I think because i had darker fond on the bottom before putting the wine in. All in it took about 1.25 hours from the time I got everything out of the fridge to eating. The longest part is having the wine and stock reduce.
Man, I know all of those names except for “Andrew”. Unless you mean Babish and then I know them all. 😅Just to see:
Adam Regussia
J. Kenji Lopez Alt
Ethan Chlebowski
Andrew Rea “Babish”
Brian Lagerstrom
How did I do?
@@samstanage you nailed it!
Well now I'm invested to see if you make it right. Lol
@@Cwrigh25 Picking up the ingredients today!
@@PinkFreud1910how was it?
You made this beautifully Steve. Fantastic. It's one of the best chicken dishes
One of my favorite meals of all time! Thanks for this reecipe.
Catching up on your show, absolutely love all that you are sharing with us. Keep up the excellent work.
Finally did this recipe. I was not disappointed! Thank you! The bread sopping was the best part
Just made this. Absolutely awesome.
So I made this recipe tonight and it was AMAZING!! Thank you for the recipe!!!
Looks and sounds appetizing. I’ll have to give your recipe a try. Thank you for your video.
Made this tonight. Loved it. No wine. Thanks so much!
Love your cooking, your a really good cook!!! Thanks for sharing.
I adore you. Love watching you. You always give precise directions, clear and easy to understand. Love your voice.
That looks so delicious! I‘m definitely trying that! Thank you so much.
Beautiful dish! I will definitely add to my repertoire
I've been looking for something new but simple to cook, and this is certainly going in my weeknight dinners rotation. Thank you sir!
MADE this yesterday but doubled the sauce and added capers. Then added pasta to the pan at the end, after the chicken was removed for the final time and it was awesome.
Thanks for the recipe that actually tastes good. So many recipes online tend to look pretty but horrible tastes due to social influencers trying to get their hit counts up. This was not the case subscribed and liked.
Great suggestion. Linguine would be perfect with this.
Capers are perfect for this recipe.
and that would be piccata. one of my fav dishes
Oh geez, now I have to run home and feed myself. Looks amazing.
It came together just as I expected and was delicious. So glad that I found your page. I'm planning on trying some other recipes that I you have described.
Excellent presentation!
you are the BEST CHEF ON UA-cam!!!!!!! i made this ,nailed it because of you and your fantastic detailed explinations of how to do each and every step,all the tips to insure success. I can go on. You Rock. Please continue to give all the extra instruction and information as your cooking it is so appreciated. You brought into this dish a french method of putting the butter and flour togetjer then chill it and add at the precise time and i feel its an essential technique that makes the sauce perfect. Thank You Very Much!
That looks terrific. Thanks for the recipe.😊
Dying to try this! Looks delicious.
My MIL just told me this was her favorite dish last weekend and I offered to make it for her the next week (2 days from now). You wouldn’t believe how fast I opened this video once I saw the notification! Thanks for helping me stay in the good-book for MIL
Awesome recipe thanks
This channel has made me enjoy cooking. I started with the stroganoff then made the wheat beer chili. Chicken Francaise will be next! Thank you for sharing!
looks nice, will try it today
Why do I want to cook everything in your videos? This is definitely going on the list. Hubby and I will be celebrating our 31st anniversary on Friday and the dish for that night is your braciole. Can't wait! Thank you, Stephen!
Thank you for this recipe. I tried it and I ❤❤❤❤ it.
Excellent tutorial, well done.
Gotta make this!!! This looks delicious! 😍 I love any recipe with lemon & wine!
Huge success tonight! Thank you, Stephen!
I absolutely love this dish ! I had gotten this recipe from a chef from a really popular restaurant I used to patron years back . It is divine ✨️
Great looking dish, solid recipe, and perfect technique for minced garlic.
Looks amazing and actually simple enough for am upscaled weekday dinner and also a contender for a dinner party dish. Great job, dinner tonight will be my first attempt
One of your best, Steve. I say this as someone who's made about 25 of your recipes. The eggplant parm is still my favorite.
Looks delicious. Making this tonight!
Looks amazing. I am going to try this out very soon
The way you film the cooking process and talk through clearly without any fluff is great!! It so good I had to comment on it. Thank you for amazing recipe videos.
I'M ITALIAN AMERICAN AND I GREW UP IN ROCHESTER N.Y. I NOW LIVE IN THE CENTRAL PART OF ITALY, ASCOLI PICENO I'VE BEEN LIVING HERE FOR 40 YEARS....... SAY HELLO TO ROCHESTER FOR ME BECAUSE I HAVEN'T BEEN BACK SINCE 2017....... TAKE CARE AND GOD BLESS YOU!!
Ciao from a fellow Italian-American with roots in Marche!
I've been cooking since I was 12. I'm now 63 and have loved cooking for my fraternity, coworkers, family, friends.....but you are helping me take it to another level!
Just discovered your channel today... excellent videos! Thanks!
Made this tonight for the a wife. We both loved it.
Thank you for sharing this recipe.
I love the mixing the butter with the flour. 😍😍
Beautiful, thanks!
Love your way of doing things. Straight and to the point. Good descriptions of how to do the techniques. Thank you!
I just made this for dinner just now and omg this is amazing. Kneading the butter into flour makes so much of a difference. I’ve never made this recipe before and i regret it. Thank you so much for sharing this. I will now be making this pretty often
Great classic!!
Looks incredibly delicious...
Lovely recipe, and lovely history lesson.
Love it Stevie. Thanks
Omg that looks delish !!! I also love that Italian bread , I use the same bread !!!
I’m going to make your version , I never did the butter with the flour like that mixed together .. thanks for the recipe !! ❤
I love this!! Thanks man
Bellíssima. That was glorious. Thank you.
Buddy. I'm from the west coast and this recipe isn't as well known as it is in the east. Total banger!!! Glad you made it
Wow, amazing to be getting free professional cooking lessons! Learning so much, love it!
❤😊 this my favorite dish can't wait to try to prepare myself. Thank u. Ur recipes are always so tasty.
This guy is absolutely the best. Everyone of his recipes are outstanding and just make sense.
My favorite. If done right, it's a sublime dish.
Another home run! You’re like Barry Bonds sans the roids! My family loved this just like they loved the red pepper pasta sauce, the Mac n cheese w/ stuffing, the sausage pepper and onion rigatoni, and all the other recipes you share. Thank you
The spelling Francaise is French, the Italian spelling is Francese as it should be for an Italian dish !
I was trying to figure out why the French spelling but I guess it’s Italian Americans thinking it’s an Italian meal cooked in the “French style”? But at least he says “Francese” rather than “Française”.
Thanks for the linguistics lesson 🙄
How about just enjoy his work and seemingly delicious recipe.
Thanks, looks fantastic
This is a great recipe. I went to Johnson & Wales Culinary Arts College, didn’t graduate but I love cooking. I’ve never done the butter & flour method. I’ll have to try it!
Your skills are on point. You gave tips that help home cooks. You are very clear and easy to understand.
I love capers with this dish. I do always have pasta and garlic bread with it though lol.
If anyone ever goes to New Jersey, go to Laico's restaurant. You can order this dish there and it’s beyond amazing.
Thank you for sharing another great video and recipe!
And yes real chefs use salt. People would be amazed to see how much salt is actually used in a restaurant in the kitchen.
Thank you! ❤
Nicely done. love your video's. Bless you, keep going strong.
Love your videos man! You're one of a kind!🎉🎉🎉🎉❤❤❤❤
This was great. Thanks.
Now that's good cooking I'm not even hungry and that made me hungry great preparation of a great dish
My favorite dish, hands down! ❤❤❤
This is one of the food channels I trust 100%.
Love your version of making my favorite dish!
Excellent option in kneading the flour with the butter! Thank you 😊
Ce plat semble délicieux mon ami 😊
And yet again, another perfect video!
So excited to make this!
One of my faves. ❤🎉
Looks so good!!
Yummy in my tummy! Can’t wait to try your recipe ✨
Have been making this past 35+ years and as yours it is very similar, my only difference is that I still like to tenderize my chicken cutlets. Very nice job on your video. one of my favorite dish