Just thought you’d like to know, because of your video I gave this a try and it came out BEAUTIFULLY! I am 66 years old and never cooked a day in my life. I followed right along with you (pausing to make sure I followed your directions to a T) and I had remarkable results! Now it’s on to your other dishes. Thank you sir.
Not sure if this is sarcasm... what has been good for me is buying my food in less broken down portions. Today I bought several whole chickens at $1.69/lb. Boneless, skinless chicken breasts were $6.99/lb. Very similar story with whole pork shoulder, also today. Chef Parisi and others have given the gift that has allowed me to confidently understand how to use these sort of deals to afford delicious food all of the time. But, yeah, everything is getting stupid expensive at a ridiculous rate. Seems unnatural somehow.
@@travismcclellan3413This comment is gross & not even appropriate. Everyone, do research to find good values at the stores. Stop buying convenience foods & drive thru coffees. We cook meals every night. Zero delivery or takeout. It can be done!
Chef, I just wanted to write you a quick note to thank you for all your wonderful recipes, under your tutelage I have gained the confidence necessary to venture into this amazing world of cooking. This Creamy Tuscan Chicken blew everybody's mind! I am forever grateful. James V.
Great tip using the fontina and asiago cheeses! I just never would've thought of putting those two on garlic cheese bread. The creamy Tuscan chicken recipe is a definite winner. I am so glad I found your channel today. Can't wait to get started on this recipe, too. Thank you so much.
Made this last night for a party of 10. It was fantastic. I upscaled it by 1/3 and made the following modifications. Left out the sundried tomatoes, because I didn't have any; exchanged baby kale for spinach. I also served it over pasta and had asparagus as the side. My only regret is adding the greens and tomatoes so far in advance of serving. They got overly wilted and the tomatoes got soggy. I would recommend doing everything up to the point of adding the vegetables until just before serving. But the flavor was great and it was a raging it. Paired with chardonnay. So good!
I really love your recipe videos and the effort you put into it. Especially when it comes to prep and how thorough you are with your explanations! Greetings from Germany.
I “discovered” you when you first hit the UA-cam scene and rooted for you when you had reached that point of frustration that you were ready to hang it up. You’ve done so well that I feel like a proud mamma. Now, quick question about chicken. This recipe looks fabulous so I’ll try it out this week. However, please help with advise on how to deal with tough chicken! I can’t believe those words “tough and chicken” can be synonymous these days. I buy only organic chicken (even tho it’s 2x the cost) and I still get tough chicken breasts. It ruins the entire dish. It doesn’t matter how I cook the chicken breasts either. Any advice you, or other UA-camrs, can give will be appreciated. ❣️
This looks great, I'll definitely give it a try, though probably using chicken thigs as that's just what I usually have. There is a dish that is similar to this that I use to have long ago (~86-91), when I was commercial fishing I would have some Marie Callender's "tv" dinner that was chicken with sun dried tomatoes and a white sauce but also noodles. They don't make it any more but I can cook better then anything they make, but, like you said, memories. I spent my middle and high school summers commercial fishing with my grandfather as my dad did before me, both are now passed.
I love these recipes. What I would really love is tips on how to be able to freeze and then reheat these dishes. I cook for my elderly parents in marathon sessions…I’d like this to be an option for our 24/7 aides to warm for a wonderful dinner. Can you guide me on the best way to do this or will freezing/thawing /reheating ruin this dish?
Hi Chef. Just saw this yesterday and made the whole thing for my family to rave reviews! The bread with the fontina and asiago was outstanding. Course, as a St. Louis guy, it coulda used some Provel😉😄
Just wondering why olive oil? It doesn’t have a very high heat point..wouldn’t it be better to use avocado oil? Just wondering 💭 thanks for the recipe yum 😋
Good morning chef Billy... just started to seriously cook...yep I'm a what you call a comie... I'm going to make this for a Thanksgiving dinner on Sunday (I'm Canadian). If I was to use chicken thighs would you do anything different?
I've used coconut milk or coconut cream (unsweetened) before. Sometimes it works, and sometimes it doesn't because it has a different taste. Add a little bit at a time and taste frequently. You could also try cashew milk or cashew cream, which has a creamy texture. Good luck!
BIG PROBLEM; While you're "tasting along the way", when you get to the "au sec" stage, what's to stop you from just eating the mushroom mixture while keeping the chicken breasts for an other day???
Looks wonderful but I wouldn't want to eat that too often. Two cups of cream, three cups of cheese, two sticks of butter, my goodness, I hear the ambulance already. But I'll tone it down a bit and go for it😅
Hi! Tuscan here, I've been around for 30 years and I could be wrong but I've never heard of this recipe... but I could be wrong, meanwhile I suggest you this: Pollo alla Cacciatora. And please don't buy a chicken that hasn't its feathers on 😂 know your chickens 😅
I’m done buying chicken breasts. No matter the brand, or if they are “cold chilled,” most chicken breasts have a woody, off-putting texture. It’s a well documented issue, which has arisen in the last 10 years, due to growing methods and processing. Disgusting texture at an exorbitant price. And I’ve tried hand selecting the chicken at a butcher and it’s still a crap shoot. You don’t know if the chicken breast is woody, until you cut it and see the weird striations in the meat. I’ll make the recipe with thighs, but I really miss chicken breast for certain recipes.
Yes, I know that woody taste and weird striation that you're referring to w chicken breast. It's super off-putting. I figured it was due to companies injecting the meat w water for a plump appearance.
Just thought you’d like to know, because of your video I gave this a try and it came out BEAUTIFULLY! I am 66 years old and never cooked a day in my life. I followed right along with you (pausing to make sure I followed your directions to a T) and I had remarkable results!
Now it’s on to your other dishes. Thank you sir.
Who can afford food anymore? I'm here to enjoy a meal vicariously. 😊
I’m telling ya. Getting crazy out there.
Not sure if this is sarcasm... what has been good for me is buying my food in less broken down portions. Today I bought several whole chickens at $1.69/lb. Boneless, skinless chicken breasts were $6.99/lb. Very similar story with whole pork shoulder, also today. Chef Parisi and others have given the gift that has allowed me to confidently understand how to use these sort of deals to afford delicious food all of the time. But, yeah, everything is getting stupid expensive at a ridiculous rate. Seems unnatural somehow.
Comment of the day award.
9-24-2024 purchased enough ingredients to make this meal for 3 people cost me $76 at Walmart.
Can't blame people for eating the pets.
@@travismcclellan3413This comment is gross & not even appropriate. Everyone, do research to find good values at the stores. Stop buying convenience foods & drive thru coffees. We cook meals every night. Zero delivery or takeout. It can be done!
Chef, I just wanted to write you a quick note to thank you for all your wonderful recipes, under your tutelage I have gained the confidence necessary to venture into this amazing world of cooking. This Creamy Tuscan Chicken blew everybody's mind! I am forever grateful. James V.
Thank you so kindly!!
Great tip using the fontina and asiago cheeses! I just never would've thought of putting those two on garlic cheese bread. The creamy Tuscan chicken recipe is a definite winner. I am so glad I found your channel today. Can't wait to get started on this recipe, too. Thank you so much.
Made this last night for a party of 10. It was fantastic. I upscaled it by 1/3 and made the following modifications. Left out the sundried tomatoes, because I didn't have any; exchanged baby kale for spinach. I also served it over pasta and had asparagus as the side. My only regret is adding the greens and tomatoes so far in advance of serving. They got overly wilted and the tomatoes got soggy. I would recommend doing everything up to the point of adding the vegetables until just before serving. But the flavor was great and it was a raging it. Paired with chardonnay. So good!
Thanks for giving it a shot!!
I made this and the cheesy garlic bread for dinner last night. It was outstanding! My bf almost got down on a knee to propose…it’s that good!
This looks so good definitely gonna make this upcoming weekend! Thanks Chef!
Don't!!
Made this, this evening. It was wonderful! Thank you 😊
Chef, firstly thank you for this recipe. I have made it twice and I love it. It’s easy but has an expensive taste.
Appreciate you trying it. Many thanks!
I really love your recipe videos and the effort you put into it. Especially when it comes to prep and how thorough you are with your explanations! Greetings from Germany.
I cooked the chicken recipe here in Germany and it tastes just great.
Thanks for giving it a shot!!
Thank you, Billy. Love your videos.
Made this tonight & it was a hit with the whole fam, thank you so much for a delicious recipe! 😋
You are simply amazing and so are your recipes!
You absolutely can use half and half. Just add more butter or corn starch. Easy
I “discovered” you when you first hit the UA-cam scene and rooted for you when you had reached that point of frustration that you were ready to hang it up. You’ve done so well that I feel like a proud mamma.
Now, quick question about chicken. This recipe looks fabulous so I’ll try it out this week. However, please help with advise on how to deal with tough chicken! I can’t believe those words “tough and chicken” can be synonymous these days. I buy only organic chicken (even tho it’s 2x the cost) and I still get tough chicken breasts. It ruins the entire dish. It doesn’t matter how I cook the chicken breasts either.
Any advice you, or other UA-camrs, can give will be appreciated. ❣️
Looks beautiful and delicious! Thanks for sharing!
Great dish. I made somthing similar and it was good. Need to make this again soon.
Nice. Thanks for watching!
Love your videos and recipes!
This looks great, I'll definitely give it a try, though probably using chicken thigs as that's just what I usually have. There is a dish that is similar to this that I use to have long ago (~86-91), when I was commercial fishing I would have some Marie Callender's "tv" dinner that was chicken with sun dried tomatoes and a white sauce but also noodles. They don't make it any more but I can cook better then anything they make, but, like you said, memories. I spent my middle and high school summers commercial fishing with my grandfather as my dad did before me, both are now passed.
made something similar before, doing your way tonight!
I made this recipe last night. It was absolutely delicious. I will definitely be making this dish again.
Appreciate you trying it many thanks!
Yum. You make it all look so easy.
I love these recipes. What I would really love is tips on how to be able to freeze and then reheat these dishes. I cook for my elderly parents in marathon sessions…I’d like this to be an option for our 24/7 aides to warm for a wonderful dinner. Can you guide me on the best way to do this or will freezing/thawing /reheating ruin this dish?
Hi Chef. Just saw this yesterday and made the whole thing for my family to rave reviews! The bread with the fontina and asiago was outstanding. Course, as a St. Louis guy, it coulda used some Provel😉😄
Made the recipe last night to great reviews! thanks
Thanks for giving it a shot!!
I can't wait to try this one.
Any suggestions for folks with mushroom allergy?
Love your videos, thanks
Sounds delicious! Hey, where can we get that box grater?
Bad ass vidio your now my number 1 chef to watch on UA-cam
love your videos my friend.
His family is easier to please than my family.
What does "knocking out some print" mean???
Prep
nice,multumesc
Just wondering why olive oil? It doesn’t have a very high heat point..wouldn’t it be better to use avocado oil? Just wondering 💭 thanks for the recipe yum 😋
I’ve tested this over and over again, and olive oil just continually wins for Malliard and flavor.
Good
Good morning chef Billy... just started to seriously cook...yep I'm a what you call a comie... I'm going to make this for a Thanksgiving dinner on Sunday (I'm Canadian). If I was to use chicken thighs would you do anything different?
Just need a longer cook
I too would rather use chicken thighs. Far less expensive and good a day later, don't dry out much. Leave the skin on for more flavor.
Looks great. You never did plate it on video, did you?
I know this is a strange question but is there anything I could substitute for the mushrooms?
Can you serve it with pasta?
Bc ur pan is well seasoned no issue w the wine being acidic?
You could do this with pork loin too
I'm putting it over egg noodles with garlic bread and bacon broccolini.
I’m making this! I’ll need a non dairy substitute for the heavy cream however. Allergies! 🥴. What can I use. Any ideas?
I've used coconut milk or coconut cream (unsweetened) before. Sometimes it works, and sometimes it doesn't because it has a different taste. Add a little bit at a time and taste frequently.
You could also try cashew milk or cashew cream, which has a creamy texture.
Good luck!
How can i get your recipes in writing?
Everyone of my recipes can be found at billyparisi.com
This is amazing, I made this tonight and my partner’s son loved it so much, he asked for the recipe. He’ll be passing it on to his mum to make.
Yummmm!
Instead of dry white wine I used dry white vermouth
Never trust a thin chef
I favor gouda or edam with Asiago. Mozz is basically a filler. A stretchy, rubbery, bland filler.😅
Half a cup of cream per serving seems a lot. I think I’ll add more chicken to stretch it out more
BIG PROBLEM; While you're "tasting along the way", when you get to the "au sec" stage, what's to stop you from just eating the mushroom mixture while keeping the chicken breasts for an other day???
😋😋😋😋😋
Looks wonderful but I wouldn't want to eat that too often. Two cups of cream, three cups of cheese, two sticks of butter, my goodness, I hear the ambulance already.
But I'll tone it down a bit and go for it😅
NEEDS BACON! RAWR! 🙂
I've made this several times and we LOVE it. Try chicken thighs instead. Even better! Not as pretty.
Heart attack confirmed
Don't put the chicken too close you don't want to steam, he proceeds to place them close together and the cutlets steam...
Billy open a restaurant in ok city! Move outta Chicago
Been outta Chicago since 2020 :-)
Hi! Tuscan here, I've been around for 30 years and I could be wrong but I've never heard of this recipe... but I could be wrong, meanwhile I suggest you this: Pollo alla Cacciatora. And please don't buy a chicken that hasn't its feathers on 😂 know your chickens 😅
Check out the article on my site, I go into more depth about it kind of being Tuscan, but not really. Billyparisi.com
Serious food porn😂
I’m done buying chicken breasts. No matter the brand, or if they are “cold chilled,” most chicken breasts have a woody, off-putting texture. It’s a well documented issue, which has arisen in the last 10 years, due to growing methods and processing. Disgusting texture at an exorbitant price. And I’ve tried hand selecting the chicken at a butcher and it’s still a crap shoot. You don’t know if the chicken breast is woody, until you cut it and see the weird striations in the meat. I’ll make the recipe with thighs, but I really miss chicken breast for certain recipes.
If you have a local farm, that butchers their own chickens, it’s an absolute game changer. Find some red riders.
@@ChefBillyParisi
What's a
'red rider???'
Yes, I know that woody taste and weird striation that you're referring to w chicken breast. It's super off-putting. I figured it was due to companies injecting the meat w water for a plump appearance.
First. I think.
What’s a good sub for the mushrooms.?? They’re gross…
You lost me at the Mushrooms.