Ingredient amounts (with grams) are right in the description and the print recipe is linked as well. As always, thanks for liking our recipes and videos and sharing our family table each week. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast Newest video: Better Bolognese, Side, and testing 2 drink ideas for our upcoming cookbook! ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
I agree! I like Jim's style , which is very different and more kind of "objective" and less "personality-driven than my other half dozen favorites: Not another Cooking Show, Sam the Cooking Guy,Billy Parisi, Chef Jean-Pierre and another I can't remember now. I guess what distinguishes him is his methodical highly organized style,his directness,and above all his easy-going relaxed nature....but it's good that all my favorites have highly distinguishable styles, and all are capable of doing things that the others can't /won't do.
@@williamcervetti1455 I really enjoy Jim's asides and his comments on the progression and possible substitutions. It's super helpful to know that I don't have to use butter in one spot, I can add the lemons later and I need to be careful not to overdo it if I add them now, the chicken should be this brown at this point, the sauce should be about this thickness at that point, etc. Those are exactly the sorts of things that elevate people from recipe followers to cooks.
Couldn't agree more - his style & superb communication covers the novice cook like me & assumes nothing - ie here's what u do to make the dish exactly like mine! Also, just does 1 dish at a time + other cooks I no longer watch bc a video >25min will wipe out my data too fast, so I skip their long >1 hr links that do too many dishes. Keep it focused! ❤
Basic, a solid 7, but he took the plate with him 😂😂 Man, James has no idea how lucky he is to have parents that cook so well and who’s job it is now to make a new recipe every day! This looks amazing and once again “Doable”, thanks so much! 🙌😎
Thank you for explaining even the most basic stuff. It is true, some of us don't know these things. I still don't know how to accurately measure butter lol
“You need to learn to regulate your temperature “. Fails to regulate the temperature. I love that things don’t always go to plan. That is the way with cooking. The three of you are so lovely and I really enjoy watching your show.
Got an epic Thor hammer for mashing there to get the job done for sure now. Those other mashers do have a tendency to fall apart. I seen one in the shape of a fist that was awesome, if nothing for laughs when friends come over and you're cooking for them.
Oh my God, I just got done making your chicken piccata it's the first time it hasn't been too lemony and I love lemon. Just putting thin lemon slices in there makes the difference and the butter dredged in the flour mixture. Thank you for taking the time to teach us how to cook such fabulous dishes. Peace out. God bless thank you❤
Haven’t had chicken piccata in years, it’s iconic, and I’m so happy you reminded me of this recipe. Like your way of doing it, makes much more sense for the chicken slices to be a quarter inch or so, that way you can actually get some color without overcooking. Also like that you put some of the butter cubes in flour as a way to thicken the sauce. James loves it, so I will give your version a try,lol. Thank you Jim, James and Tara, always great to see you!👍💕
Slowly becoming one of my favorite (if not my favorite) UA-cam cooking channels out there. Thanks for this one, wife just texted me “what’s for dinner tonight” and I see this on my UA-cam feed shortly after. I texted her a screenshot of the thumbnail. Lol.
I made this today and it was awesome. Kids loved it. Great lemon flavour, not a thick heavy sauce. I had no stock, used water. No problem! Directions and advice were spot on! Keep em coming!
I agree!! Since the pandemic, I wonder how many people have learned to cook or upped their existing game because of S&F? I know I certainly have! My family thanks you Jim & Fam🙌💃🏼
I made this tonight and it was SO good. I made it with cod (frozen) instead of chicken, but paid very close attention to your advice about pan temperature and the lemons (not overcooking). Not lying, it tasted restaurant-like. I was very surprised and happy. I tend to prefer tomato based sauces with pasta so I wasn't sure about this, but it is a keeper! Thank you!
Thanks for another great video. I make this all the time but didn't think about using parchment after dredging. Instead I dredge while the already dredged pieces are sauteing. This is much better.
Oh my this looks so delicious! I was planning on making it before I heard the “taste testers review” but I am definitely making it as soon as I go shopping! Thank you for your channel and all the tips I’ve learned from you. I love your slightly sarcastic remarks you are being so honest…
If people are not in tune enough to know when Jim is being sarcastic, they should be watching a Missouri based cooking channel. Sarcasm is actually a flavor. James, amazing hair!
ATK had a good trick for slicing a chicken breast: instead of cutting the whole thing horizontally, first cut it in half vertically, then cut the thick end in half horizontally. That gives you _three_ pieces of similar thickness and weight. For pounding, I don't have a mallet, but my cast-iron skillet works.
I had seen your original but this video is way better. I love Tara's background comments too. You both are great teachers, especially you, Jim. And James, oh James! Precious James! Love it all. Thank you, Jim! - Marilyn
I remember that 5 year ago look! Made me crazy that you were always leaning over the cooking surface. You’ve come a long way since then. Love your videos!
This is great Jim twice a week we are spoiled 😂😂😂 I’m making roast beef Sunday can’t wait!!! I always tell you you’re a great teacher also my husband bought the knife you suggested…thank you for all the time and effort you will be at a million I told you last year this year you will hit it 🎉
One of my favorites. Always a pleasure to watch and learn. Would you consider doing stuffed cabbage rolls? It's approaching winter and it's a wonderful comfort food for cold weather.
That's so funny u mention this, I've been craving them, but my Mom didn't write down her recipe b4 she died or show anyone. So, I just did a "Deconstructed Cabbage Roll Casserole" with big wedges of cabbage, rice, meat & made a sauce that tasted like my memory. It tasted good but looked like a "Bog" like they do in the south - part Stew, part mush. It looked ridiculous but tasted ok. 🤭🤣
@@SipandFeast Can't wait to see what u come up with bc u EXPLAIN EVERYTHING so well, no fussy recipe seems too difficult. While my "bog" tasted good, there's no way I could serve to anyone without offending or making them laugh hysterically! 🤭🤣❤️
Chicken piccata is one of my absolute favorites and I'm so glad I found your recipe! I saw you mentioned on another channel today and this is the first video of yours I've watched. As a Jersey girl now living in the midwest, I love your presentation style -- educational, sarcastic and funny... You are so right to say you can ruin this dish with too much lemon -- been there done that. Can't wait to try this again using your method. Thank you!!
Jim, I always like your extra commentary! When Tara called out that some people wouldn’t know you were being sarcastic…that was me! 😂 I see you guys like the New Zealand Sauvignon Blancs (Matua is one of my faves)…if you and Tara lived in my neighborhood, we could enjoy a glass while talking about cooking! Thank you for your fun content!
A beautiful platter presentation of chicken piccata. Tip: It's worth getting organic lemons for this to avoid wax or gross stuff being sprayed on them.
Excellent as always, Jim! I'm not sure the taste tester realizes that because the pan sauce is only a few things, it's pretty easy to mess it up. One thing I actually do, which isn't for everyone, but we love the tang, is reserve a touch of the caper brine for the sauce. Again, not for everyone, but we enjoy. Great work as always!
James, buddy, most people don't have an amazing Italian cook in their family. I may have heard of chicken piccata but I couldn't have told you what was in it, and I'll probably forget in a few days anyway. 🤣 It really looks great!
True. I have no Italian heritage, and it wasn't until I was in my late twenties that I started learning the BIG difference between "Italian" watered-down sweet goop and home-cooked Italian or Italian-American foodways.
We have Piccata at least once per month. I am a huge fan. It's so easy, we eat very late. A lot of times I will just serve roasted carrots and asparagus with it. I will make this one next but it isn't much different than how I usually make it. Might be a bit more wine.
Asparagus is a great choice for a side with this dish! My favorite way to serve asparagus is with a lemon sauce, so I could just increase my Piccata sauce and save myself some work, LOL
My top 2 favorite dishes, hands-down, are Chicken Piccata and it's "sister dish", Flounder Francaise. The day(s) I learned how to make them both were two of the happiest of my life!! P.S. As always, you're a rockstar -- makes us LI-ers proud.😊
My family likes it with more lemon juice and no garlic. I have made it with and without garlic and we prefer without. Just personal taste. We serve it over egg noodles or roasted potatoes.
Another great recipe! Extra butter cubes in chicken dredging flour, I would whip up a gravy for future chicken and mashed potatoes, since the butter needs to be heated to remove the raw chicken. I guess the alternative would be to dredge the cubes as needed. I really love your channel. The recipes I have tried are all top not h! Thank you!
James is eatin’ good in the neighborhood. Chicken Piccata is my favorite and I can’t tell you how many people say “what’s that?” when I tell them. lol And yes, too much lemon can ruin it. We eat it anyway but there’s some scrunchy faces going on 😂
If I need good spread of heat and regulation, I'll use my cast iron griddle plate and put a saucepan on that. Works really well with things that need low, even heat.
Bravo! I've made a simpler version of this for years, but will have to try this recipe. Also, sometimes plastic wrap can be a bit unruly for pounding chicken fillets (static, clinging, etc.), so you can use a large Ziploc bag instead. Haven't you done this, or am I thinking of Food Wishes?
Ok, I'm one of the salt freaks + how long did u soak/rinse the capers & were they packed in salt or brine? I ask bc doesn't this totally reduce their flavor? Also, are u using Diamond Crystal Kosher Salt? If u look at the stats on the side & compare, it's 200mg less sodium for a 1/4 tsp, which stretches daily sodium well. James cooking is gonna be a hit! Great idea, bc it helps us know how to do it, ie without experience, he'll have some great insights! LOVE ur channel! ❤
Hi Jim, I've been watching you cook for family for three years now. I started with your Sunday Sauce and it was amazing. But I have a request, have you attempted to make any of Marcella Hazan's recipes. I feel like you've made one. The Bolognese. If you haven't can you make one of recipes any of them. I appreciate you and the cooking/teaching you do.
My Piccata is very different from the norm, I egg wash it, then flour and in it goes into the pan with just EVOO. It makes a super soft, silky outer coating that just sucks up that sauce as its finishing in the sauce. I don't know what ever made me make it that way, but I was never going back.
Chicken Piccata is one of my favorite home meals. I do a few things differently -- I cut the breasts into three pieces; the thin pointy end is one piece, then the thick part of the breast is sliced horizontally. Then all pieces are pounded to even thickness. After sauté of the chicken pieces, I add flour (and butter if needed) to make a roux before adding garlic and then to deglaze. I like using roux rather than a corn starch slurry.
Chicken Picatta is just 'basic'??? Haha! Clearly, young James has eaten a lot of very good food in his life! Love everything about your channel! Keep up the great work!!!
I’m loving the content, and it’s kind of funny because my dad went by jimmy until I was born then they started calling me jimmy so he went to being called Jim then when I became an adult I went from jimmy to James, accept for my family of still calls me Jimmy
Ingredient amounts (with grams) are right in the description and the print recipe is linked as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast Newest video: Better Bolognese, Side, and testing 2 drink ideas for our upcoming cookbook!
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
This is my favorite cooking show. There’s no rush and he explains it very well.
And the family is great.
Mine too. My heart does a little pitter patter when I see a new notification!😊
I agree! I like Jim's style , which is very different and more kind of "objective" and less "personality-driven than my other half dozen favorites: Not another Cooking Show, Sam the Cooking Guy,Billy Parisi, Chef Jean-Pierre and another I can't remember now. I guess what distinguishes him is his methodical highly organized style,his directness,and above all his easy-going relaxed nature....but it's good that all my favorites have highly distinguishable styles, and all are capable of doing things that the others can't /won't do.
@@williamcervetti1455 I really enjoy Jim's asides and his comments on the progression and possible substitutions. It's super helpful to know that I don't have to use butter in one spot, I can add the lemons later and I need to be careful not to overdo it if I add them now, the chicken should be this brown at this point, the sauce should be about this thickness at that point, etc. Those are exactly the sorts of things that elevate people from recipe followers to cooks.
Couldn't agree more - his style & superb communication covers the novice cook like me & assumes nothing - ie here's what u do to make the dish exactly like mine! Also, just does 1 dish at a time + other cooks I no longer watch bc a video >25min will wipe out my data too fast, so I skip their long >1 hr links that do too many dishes. Keep it focused! ❤
Taste tester is usually spot on. Always good, honest reviews.
Basic, a solid 7, but he took the plate with him 😂😂 Man, James has no idea how lucky he is to have parents that cook so well and who’s job it is now to make a new recipe every day!
This looks amazing and once again “Doable”, thanks so much! 🙌😎
Thank you for explaining even the most basic stuff. It is true, some of us don't know these things. I still don't know how to accurately measure butter lol
“You need to learn to regulate your temperature “. Fails to regulate the temperature. I love that things don’t always go to plan. That is the way with cooking. The three of you are so lovely and I really enjoy watching your show.
A classic. Fast, delicious, easy to find ingredients, cost effective. You can even make a salad or sandwich from the leftovers if there are any left.
Got an epic Thor hammer for mashing there to get the job done for sure now. Those other mashers do have a tendency to fall apart. I seen one in the shape of a fist that was awesome, if nothing for laughs when friends come over and you're cooking for them.
Oh my God, I just got done making your chicken piccata it's the first time it hasn't been too lemony and I love lemon. Just putting thin lemon slices in there makes the difference and the butter dredged in the flour mixture. Thank you for taking the time to teach us how to cook such fabulous dishes. Peace out. God bless thank you❤
Haven’t had chicken piccata in years, it’s iconic, and I’m so happy you reminded me of this recipe. Like your way of doing it, makes much more sense for the chicken slices to be a quarter inch or so, that way you can actually get some color without overcooking. Also like that you put some of the butter cubes in flour as a way to thicken the sauce. James loves it, so I will give your version a try,lol. Thank you Jim, James and Tara, always great to see you!👍💕
Slowly becoming one of my favorite (if not my favorite) UA-cam cooking channels out there. Thanks for this one, wife just texted me “what’s for dinner tonight” and I see this on my UA-cam feed shortly after. I texted her a screenshot of the thumbnail. Lol.
Hope you both enjoy it!
Can't believe I never thought of soaking capers. I've all the ingredients for this, it's happening, thanks.
I made this today and it was awesome. Kids loved it. Great lemon flavour, not a thick heavy sauce. I had no stock, used water. No problem! Directions and advice were spot on! Keep em coming!
You are a very good teacher.
Thank you!
I agree!! Since the pandemic, I wonder how many people have learned to cook or upped their existing game because of S&F? I know I certainly have! My family thanks you Jim & Fam🙌💃🏼
I made this tonight and it was SO good. I made it with cod (frozen) instead of chicken, but paid very close attention to your advice about pan temperature and the lemons (not overcooking). Not lying, it tasted restaurant-like. I was very surprised and happy. I tend to prefer tomato based sauces with pasta so I wasn't sure about this, but it is a keeper! Thank you!
The essence of the great Italian cuisine: the art of simplicity. Not to confuse simple with easy either. Looking forward to eat at "Chez James" :)
OMG -- can't wait for Chez James. He is such a GREAT KID. He has an outstanding palette.
Thanks for another great video. I make this all the time but didn't think about using parchment after dredging. Instead I dredge while the already dredged pieces are sauteing. This is much better.
Another moment of entertainment, education, and connection. Thank you!
Oh my this looks so delicious! I was planning on making it before I heard the “taste testers review” but I am definitely making it as soon as I go shopping! Thank you for your channel and all the tips I’ve learned from you. I love your slightly sarcastic remarks you are being so honest…
Made it tonight. Oh my goodness it was delicious. Definitely being added to the rotation.
If people are not in tune enough to know when Jim is being sarcastic, they should be watching a Missouri based cooking channel. Sarcasm is actually a flavor. James, amazing hair!
The Taste Tester walks away with the dish... He LOVES IT! Just like we do! Great demonstration!
ATK had a good trick for slicing a chicken breast: instead of cutting the whole thing horizontally, first cut it in half vertically, then cut the thick end in half horizontally. That gives you _three_ pieces of similar thickness and weight. For pounding, I don't have a mallet, but my cast-iron skillet works.
love that idea thanks a lot.
I do that, too!
I had seen your original but this video is way better. I love Tara's background comments too. You both are great teachers, especially you, Jim. And James, oh James! Precious James! Love it all. Thank you, Jim! - Marilyn
I remember that 5 year ago look! Made me crazy that you were always leaning over the cooking surface. You’ve come a long way since then. Love your videos!
I admit I am obsessed with the super thin chicken cutlets. For fried cutlets it’s a must but I can see thicker is good here
This is great Jim twice a week we are spoiled 😂😂😂 I’m making roast beef Sunday can’t wait!!! I always tell you you’re a great teacher also my husband bought the knife you suggested…thank you for all the time and effort you will be at a million I told you last year this year you will hit it 🎉
love the channel and im making this tomorrow night for my wifes birthday..good on ya
One of my favorites. Always a pleasure to watch and learn. Would you consider doing stuffed cabbage rolls? It's approaching winter and it's a wonderful comfort food for cold weather.
That's so funny u mention this, I've been craving them, but my Mom didn't write down her recipe b4 she died or show anyone. So, I just did a "Deconstructed Cabbage Roll Casserole" with big wedges of cabbage, rice, meat & made a sauce that tasted like my memory. It tasted good but looked like a "Bog" like they do in the south - part Stew, part mush. It looked ridiculous but tasted ok. 🤭🤣
I have been wanting to make a video for a long time. Thanks for reminding me.
@@SipandFeast Can't wait to see what u come up with bc u EXPLAIN EVERYTHING so well, no fussy recipe seems too difficult. While my "bog" tasted good, there's no way I could serve to anyone without offending or making them laugh hysterically! 🤭🤣❤️
Chicken piccata is one of my absolute favorites and I'm so glad I found your recipe! I saw you mentioned on another channel today and this is the first video of yours I've watched. As a Jersey girl now living in the midwest, I love your presentation style -- educational, sarcastic and funny... You are so right to say you can ruin this dish with too much lemon -- been there done that. Can't wait to try this again using your method. Thank you!!
I’ll do this tomorrow. I made the Italian beef stew. It came out really good.
Jim, I always like your extra commentary! When Tara called out that some people wouldn’t know you were being sarcastic…that was me! 😂 I see you guys like the New Zealand Sauvignon Blancs (Matua is one of my faves)…if you and Tara lived in my neighborhood, we could enjoy a glass while talking about cooking! Thank you for your fun content!
Love a new sip and feast video!
Homemade Chicken Piccata is Italian grandma food. It'll satisfy almost every time.
Whoa. I literally just put this on my menu for the week, and here you are releasing a video on it same day. lol. Nice!
A beautiful platter presentation of chicken piccata. Tip: It's worth getting organic lemons for this to avoid wax or gross stuff being sprayed on them.
Sounds like a good idea
I know what I’m making for dinner tomorrow. I haven’t made chicken piccata in years! Thanks for the reminder! 😊
Taste-tester sounds like a professional cheff in the making.
Excellent as always, Jim! I'm not sure the taste tester realizes that because the pan sauce is only a few things, it's pretty easy to mess it up. One thing I actually do, which isn't for everyone, but we love the tang, is reserve a touch of the caper brine for the sauce. Again, not for everyone, but we enjoy. Great work as always!
James, buddy, most people don't have an amazing Italian cook in their family. I may have heard of chicken piccata but I couldn't have told you what was in it, and I'll probably forget in a few days anyway. 🤣 It really looks great!
True. I have no Italian heritage, and it wasn't until I was in my late twenties that I started learning the BIG difference between "Italian" watered-down sweet goop and home-cooked Italian or Italian-American foodways.
Great recipe thanks for sharing. It should be noted hoaning does not sharpen a knife. It maintains straighten and align a knifes edge.
Always great realistic dishes and honest reviews. I love this channel.
We have Piccata at least once per month. I am a huge fan. It's so easy, we eat very late. A lot of times I will just serve roasted carrots and asparagus with it. I will make this one next but it isn't much different than how I usually make it. Might be a bit more wine.
Asparagus is a great choice for a side with this dish! My favorite way to serve asparagus is with a lemon sauce, so I could just increase my Piccata sauce and save myself some work, LOL
Just made this and thank you for another awesome recipe. Restaurant quality!!!
When I ask my college-aged daughter what she wants me to cook over her school breaks, she often requests chicken piccata. One of my favorites, too!
One of my favorite dishes, thank you for sharing your version
Your family is blessed when they can say this is an easy standard dish! This is special occasion food at our house. 🎉😊
Wish me luck! Making this tonight! Thanks James and Tara!
My top 2 favorite dishes, hands-down, are Chicken Piccata and it's "sister dish", Flounder Francaise. The day(s) I learned how to make them both were two of the happiest of my life!! P.S. As always, you're a rockstar -- makes us LI-ers proud.😊
Oh man, gonna look for the Flounder Francaise!! I have Flounder on hand & LOVE fish so much! ❤
Regardless of what cooking surface I use I always rotate the pan✌
Loving all the cookery tips..thank you. Definitely making this
Love this channel...well explained recipes and entertaining
My family likes it with more lemon juice and no garlic. I have made it with and without garlic and we prefer without. Just personal taste. We serve it over egg noodles or roasted potatoes.
Another great recipe! Extra butter cubes in chicken dredging flour, I would whip up a gravy for future chicken and mashed potatoes, since the butter needs to be heated to remove the raw chicken. I guess the alternative would be to dredge the cubes as needed. I really love your channel. The recipes I have tried are all top not h! Thank you!
You are who i turn to when i cant decide what to eat ❤
dude, you are just fun to watch, plus your recipes are pretty easy with great results. you should do a father son cook or even a cook off.
James should do a "Basic but Fabulous" series to show young people how to make everyone's favorites.
One of my very fav dishes.
Chicken Piccata, side salad
James is eatin’ good in the neighborhood. Chicken Piccata is my favorite and I can’t tell you how many people say “what’s that?” when I tell them. lol And yes, too much lemon can ruin it. We eat it anyway but there’s some scrunchy faces going on 😂
I like to use arrowroot to thicken sauces. It takes a lot less to use than with flour, and I've been avoiding white flour.
Good to know, if I have company that's Gluten Free + thanks! ❤
My favorite dish! Live your show ❤
I absolutely love chicken piccata.
Easy chicken recipes are always a win! 🏆
New Zealand wine! Looks great, I’ll give this recipe a try. Thanks
Saved this video to my low carb recipe folder, thank you!
Yum, gonna make it soon! Thank you!
I am drooling. 🤤 This goes on my list immediately! What would you recommend as typical Italian side dish to accompany?
If I need good spread of heat and regulation, I'll use my cast iron griddle plate and put a saucepan on that. Works really well with things that need low, even heat.
Thank you
This looks doable. Thanks for the great video!
Made it last week for the first time. Couldn't stop eating. This one really surprised me. 🤤👍
Just made this,,, awesome,thanks👍👍
Bravo! I've made a simpler version of this for years, but will have to try this recipe. Also, sometimes plastic wrap can be a bit unruly for pounding chicken fillets (static, clinging, etc.), so you can use a large Ziploc bag instead. Haven't you done this, or am I thinking of Food Wishes?
Ok, I'm one of the salt freaks + how long did u soak/rinse the capers & were they packed in salt or brine? I ask bc doesn't this totally reduce their flavor? Also, are u using Diamond Crystal Kosher Salt? If u look at the stats on the side & compare, it's 200mg less sodium for a 1/4 tsp, which stretches daily sodium well.
James cooking is gonna be a hit! Great idea, bc it helps us know how to do it, ie without experience, he'll have some great insights! LOVE ur channel! ❤
You suffer those negative comments very well, Jim. Bravo for another great show
It's nice to see the oil and butter mix. I do the same. You make me miss LI.
Love chicken piccata!
Yes! I love it's not the way.
I love chicken piccata! I know what you mean about thick sauce - I want it to be thinner too
Hi Jim, I've been watching you cook for family for three years now. I started with your Sunday Sauce and it was amazing. But I have a request, have you attempted to make any of Marcella Hazan's recipes. I feel like you've made one. The Bolognese. If you haven't can you make one of recipes any of them.
I appreciate you and the cooking/teaching you do.
You are so right on the goopy sauce. I wan't to taste my meal. Not have it drowned. However, there is a time and place for that.
"Just listen to me a nd use both". Yes, Boss! LOL
I laughed at that too & said "YES CHEF!" 😂
My mouth is watering!!!
Man, that's definitely your kid, same cadence when they talk lmao
thanks for sharing
My Piccata is very different from the norm, I egg wash it, then flour and in it goes into the pan with just EVOO. It makes a super soft, silky outer coating that just sucks up that sauce as its finishing in the sauce. I don't know what ever made me make it that way, but I was never going back.
Brilliant!!!
You are the very best 😊
We need to have a poll to see if you should grow the hair out for a ponytail.
Fantastic! I'm going to cook this on the weekend. Can anyone tell me what I could serve it with?
Looks awesome, reminds me of chicken francese 😋
Thank you.
Chicken Piccata is one of my favorite home meals. I do a few things differently -- I cut the breasts into three pieces; the thin pointy end is one piece, then the thick part of the breast is sliced horizontally. Then all pieces are pounded to even thickness.
After sauté of the chicken pieces, I add flour (and butter if needed) to make a roux before adding garlic and then to deglaze. I like using roux rather than a corn starch slurry.
I just jumped from swordsmiths discussing Albion swords to you cooking for miniature men-at-arms. Yes, wee knights.
Use/make clarified butter. Higher smoke point.
I add artichokes to mine and make plenty of sauce because I do serve it with pasta.
Chicken Picatta is just 'basic'??? Haha! Clearly, young James has eaten a lot of very good food in his life! Love everything about your channel! Keep up the great work!!!
Love the thickness of the chicken: I've tried and failed with the super thin versions....
Your son is growing so quickly!
I’m loving the content, and it’s kind of funny because my dad went by jimmy until I was born then they started calling me jimmy so he went to being called Jim then when I became an adult I went from jimmy to James, accept for my family of still calls me Jimmy
And this is why we keep a cold roll of BEURRE MANIE in the frig.
Marie?