I thought this dish was more complicated just because it always look fancy when served at a restaurant. I can’t wait to make it. Thanks for the easy explanation.
Now THIS is the way to cook, simple and it all comes together easily and quickly! I'm not Italian, but I love this dish and want to make it at home. I prefer a slightly thicker lemony sauce - any recommendations?
Sure, easy. when you plate the chicken, return the sauce and pan to the stove and reduce the liquid more. Then add more butter, swirl the pan and melt the butter. the combination of reducing the liquid and add more butter should do the trick. Thanks!
I hadn't made this in years, so I needed a refresher. I didn't have chicken broth so I substituted a pack of Lipton Cup of Soup(reconstituted)...didn't miss a beat, it turned out great. I did add some thinly sliced garlic cloves to the saute'...because if you are having a party with white wine and butter...you have to invite the garlic for are we not savages?
+Matthew Pierone (GourmetCafe) Matt it was my pleasure. I worked the line for years, tough work but a lifetime of irreplaceable skills. I had to sift through many "cooking show" type videos to find this gem. I live in the area and will be stopping by to try the Cafe out in person.
I just came across this. I made it tonight and it came out perfect even though I didn't have white wine, but that's ok. This is one of my favorite dishes but I've never made it because I thought it was more complicated. I followed your instructions and it was very easy. My husband and son didn't like it but that's because they're weird, lol. I know how it's supposed to taste. Have eaten it in many different restaurants and I would put mine up against any of them. Thank you.
Diana Lake you didn’t have white wine so why did you make it then. Just substitute any old shit you have laying around and use that , right? Your a moron
I have made chicken francese before - but tonight i followed your recipe & techniques to a T. Wow!!! The best chicken francese I ever made! The family loved it! (And it's always been my favorite thing to eat). Thank you!
Some chefs add finely grated parmigiana cheese to the beaten eggs. It seems to be a split among those who love this dish. And yes, garlic to the pan sauce.
@@GourmetCafeBistro Thanks for the reply and the video. I'm sure your version is delicious and variety is the spice of life. If not garlic how about shallots to finish the pan sauce? Shallots are pretty Francaise. Hope you're doing well in the current crisis.
@@bjadams44 Yes, I think shallots would work better than garlic in this dish. I closed the restaurant for lunch but am still serving dinner 7 days a week through curbside pickup. So I am grateful we can still operate. Thanks!
Nice, Matthew. Love your organization and cleanliness. Great detailed explanation also. Thanks for posting this. Would love to come and try the restaurant if I weren't too far away.
Looks amazingly good! I know because I make variations on this all the time. Just didn't know it had a fancy name! A big hit with my big man and little men. Sometimes I use garlic, sometimes I toss in capers, sometimes I add carmelized onions. Simple to make and always a pleaser. Nice video! 😊
@@decnijfkris3706 I am not a smartass, and I do not appreciate being called one. You were the one who commented like I don't know how to make chicken stock. Who said you have to leave the chicken whole? When you boil stock, you release the flavor into the air, when you simmer stock, you keep the flavor in the liquid. Have a nice day!
I take out the oil because later I add butter and I would rather have the fat from the butter since it make the sauce smoother and richer and is less likely to separate. Thanks for watching.
Anthony, you are right, it only takes 6 minutes in the pan. Figure 1 minute to sear and turn, deglaze with wine add stock. then I usually put in a hot oven (350) for 4 minutes and then back on the stove to add and melt the butter, season and serve. Thanks for watching!
My mom made it differently. She boiled a chicken in a pot with chopped onions, chopped carrots, pepper balls, salt and bay leaf fresh thyme and chopped leak. Let rest one night the boiled chicken in the fridge. Then take out the chicken and debone the chicken meat. Then tear the chicken meat in strings and set up a pan with big chunk of butter. Bake the chicken meat on hot fire season with salt and pepper and join a half glass fresh lemon juice. Serve chicken with rice, mash, bread or fries. Deglace the pan and crusty chicken leftovers with a glass of white wine and season again with salt and pepper. Tastes a bit smoked and goes best with mash.
Looks delish! Totally defies everything I was taught about cooking proteins. But that sure doesnt look tough to me. I guess rules are meant to be broken. Thanks fr sharing.
Was good I am used to pulling chicken out and making sauce in same pan a bit of flour to butter with thicker sauce. U can also make pasta mix with sauce No parsley? No garlic ok
If I was at home I would use medium heat. At the restaurant, I am so used to using high heat because people do not like to wait for their food. I typically make am making 6 entrees at once and speed is of the essence.
Genie, you are right.I should have used tongs though, because if I used gloves, I would have had to take them off right away. You don't want to go near a stove with gloves on. my bad
Nice clean presentation of how to cook. All you chefs I feel pronounce Francaise wrong. I say fran say is how I say it. I saw you add not cheese I use grated Asiago for a diff flavor.
Problem is Francaise is a French dish not Italian. If you went to Italy you would never see this dish. But you would find what it would be and that is piccata adding capers and his sauce was water. He didn’t reduce it nor did he add enough butter. The method is known as matt’eing the sauce. And what the hell would I know over 45 years professionally cooking. Certified master chef. I’ve cooked all over Italy as well as France. Bad cooking hey but I made money on you tube so who cares besides they don’t know the difference anyway. I’m so so tired of all these sites that are full of it misinforming. For money. Insulting those of us who have worked a life time in the trenches killing ourself every weekend, nights and holidays what a shame.
WTF are you talking about I don't make money on UA-cam and I AM IN THE TRENCHES every single day. So how exactly am I insulting you? I just finished a 13 hours day: Catering before lunch, then dinner, yet I don't consider it "killing" myself because I choose to do it and find cooking very satisfying! I work nights and holidays too. You won't find this dish in France either, BTW. I made this video in one "take" on a cell phone. I made it for a customer who asked how I make it, after a 12 hour day, so it's not the best quality video. You don't know me and you are assuming I don't cook for a living? why? You don't like the way I made the dish, fine. But for you to react and comment like this tells me you have Issues. You should be ashamed of yourself for being so critical of another honest hard working Chef.
I hate to tell bud you may have a restaurant but that don’t make you a chef. And I hate to tell you this dish is French. It was invented by Escoffier see I wouldn’t know this except my great grandfather apprenticed under the great man himself in France over a 140 years ago followed him to London cooked with him for over 18 at which time he went back to Neice were he opened a restaurant for over 25 years to which he went to Paris to teach at Cordon bleu for 5 years then moving to New York. Were he cooked until the age of 83 until he dropped dead from a heart attack on the line during service. My grandfather was chef at The tavern on the green in New York for 15 years. cooked at the White House for Nixon. I myself went to cordon bleu in Paris cooked for Paul Bocuse from 1975 until 86 working 6 days a week sometimes 7. 16 hours a day. Then went to Italy and cooked for another eight years. From there went to Tokyo and cooked for another ten years. I speak five languages English, French, Italian, Spanish and Japanese. Returning to the USA. We’re I bought a Inn and ran it until I retired last year. At which time I was approached to start a cooking channel on UA-cam. To which I decided to research if I wanted to get involved. That’s were I ran into your channel. If you are a trench guy I apologize. I’m just so burnt by all the hacks and pretenders and misinformed. The dish you are cooking was adapted from piccata. In this country to many people don’t like capers or didn’t know what they were. In the northern parts of Italy by the French alps they coat the chicken with egg when making piccata. So to get around this they removed the capers in New York in the late fifties a Italian chef ate at a French restaurant he noticed how close it was to piccata and decided to give it a try in his restaurant and it became a hit and it spread. The French dish had Tarragon and crayfish with the lemon butter sauce. Kind of like the classic meunière. To be honest I had no issue your kitchen looks clean things kept neat food handling was good. Just please try putting parm or Romano cheese in your eggs one tablespoons per lg egg. Then when making your sauce pull your chicken when 3/4 done then start your sauce reduce by half then add at least double the butter and flat leaf once the butter melts give it one to two minutes then add chicken to finish about two more minutes you will see the sauce go really shiny should be medium nap on a spoon. Try on your own. If it’s not better I’ll send you a 100 year old bottle of wine white or red as a apology. PS. Franchises roughly means French way.
@@anthonydemers3813 Anthony, I am aware of what Francaise means, that does not mean that it is not a staple in American Italian restaurants. This is a “how to” video not a “history of” one. I agree I did not reduce the sauce properly. As far as the cheese in the egg, I add that when cooking for myself or family but too many customers do not want the cheese, so when cooking for the restaurant I omit it. As far as the butter, I certainly could have used more but I prefer less as do my customers, many mention that they like how light it taste. Most people are more heath conscious these days as opposed to when dish was conceived. I am happy for you that you come from a culinary pedigree. I worked my way up from dishwasher and did not go to Culinary school until I was 30 years old. I have worked at many top restaurants in New Jersey and was the Poissonnier at the Rainbow Room In NYC. This route has worked for me, as I have run my own successful place for 12 years now. I have been “on the line” cooking 6 or7 days a week, 51 weeks a year for 42 years so you definitely got me fired-up suggesting otherwise. Peace.
Matthew Pierone like I said I apologize. I was wrong for the way I came off. I must say we share some history when did you work at The Rainbow. I guess the world is really small you never know. I live in New Hampshire. In Wolfeboro on lake Winnepesaukee. I’ll say it again I’m sorry. I only have mad respect for those that’s traveled my same hard working road. I’m driving to Florida in two weeks I’d love to stop by and have something to eat and give you a nice bottle of wine as a piece offering and a way to say sorry. After selling I had over 3000 bottles of wine. Collected over a lifetime. Bottles going back to my great grandfather. They tried to get me to give up my Wine cellar I just couldn’t do it. I have some very nice and old bottles of dry Marsala. Give me your contact info and I’ll make sure to stop by.
@@anthonydemers3813 Apology accepted, no problem. I am at 136 Baldwin road, Parsippany ,NJ -07054. If it is not too much out of the way, stop in. I'll cook for you and we can have some wine ...and my homemade Sambuca!
Chef Matt, at the beginning of the recipe you began by picking up the chicken with your fingers instead of a utensil like a tong ???? it so gross when people cooking do this, just saying
Sunshine, just keeping it real, I do that. I made this video for my customers who wanted to know how I make this dish. It was recorded on a cell phone (1 take) at the end of a 12 hour day. If it was professionally produced then yes I would have used tongs. Thanks for watching.
Damn, this may be one the most down to earth, no frills, this is how it's done, videos I have seen. I like it. Much appreciated.
Jarimiah, glad you liked it. Thanks for watching!
Looks great and good technique.
Thanks!
That looks like perfection on a plate!
My favorite dish
Love this recipe-so easy and fast. Thank you.
Thank You, much appreciated!
He is amazing, easy and fast steps ❤
Thank you!
Perfect...looks amazing chef
Thank you so much!
Came across your channel must say this recipe is cooked to perfection I must try thank you for Sharing 🧑🏻🍳❤️
Catherine, Thank you so much!
I thought this dish was more complicated just because it always look fancy when served at a restaurant. I can’t wait to make it. Thanks for the easy explanation.
Thanks for watching, let me know how it turns out...
@@GourmetCafeBistro
any subsitute 4 wine plz
@@mariamdadar7186 If people ask for no wine I usually just skip it and the stock is enough.
Thanks, taste great and simple to do .
Thanks! Thank you for watching
The is what I am making tomorrow night for Christmas Eve. This exact recipe! It always pleases! Merry Christmas!
+The Tone King: Merry Christmas to you also, good choice I will be making some for Christmas Eva too...
You make it look easy!
Thank you!
Beautifully made, been cooking this at home for as long as I can remember. Always took me 30-40 minutes. This way is much quicker and nicer!
Thanks!
Took him 4.5 years to say thanks really cares hey right.
well he had everything prepped already. it takes more time to cut and hammer the chicken and get all the ingredients ready.
Love the video, no nonsense straight to the point, very professional
Thank you!!
New subscrieber here watching from the Philippines🇵🇭 love your cooking class video Chef.
That pan is a legend and good professional Chef too! Power"
Awesome! One of my favorites!
Kick ass kitchen set up!
Thanks Brother!
making this for my dad birthday tonight! thanks for the easy tutorial, looks great.
Awesome cooking instructions. My husband loves this, so I will give it a try.
Thanks! let me know how it turns out.
@@GourmetCafeBistro I definitely will
NAILED IT
Beautiful looking dish, Chef! And based on my many experiences at your restaurant, tastes equally amazing. Well done!
Why am I just seeing this, lol. Thanks!!
Best to the point recipe ever made. Thank you :) making this for my moms birthday tomorrow !
Thank you! Awesome!
Notice, No Chef Hat, No Smock but a True Chef's result ! Nice Work Chef !
THANKS Bill!
Best demo I have seen - no flour or onion, which is good.
Perhaps the addition of a clove of garlic in the oil for the beginning would add flavour - ?
Annabelle, I love garlic, but I don't use it in this dish. Thanks for watching and the feedback.
@@GourmetCafeBistro OK, good to know! Tx Matthew.
amazing.. thanks its my favorite dish.. you made it so easy and I really appreciate that...
Now THIS is the way to cook, simple and it all comes together easily and quickly! I'm not Italian, but I love this dish and want to make it at home. I prefer a slightly thicker lemony sauce - any recommendations?
Sure, easy. when you plate the chicken, return the sauce and pan to the stove and reduce the liquid more. Then add more butter, swirl the pan and melt the butter. the combination of reducing the liquid and add more butter should do the trick. Thanks!
@@GourmetCafeBistro THANK YOU!!!
I hadn't made this in years, so I needed a refresher. I didn't have chicken broth so I substituted a pack of Lipton Cup of Soup(reconstituted)...didn't miss a beat, it turned out great. I did add some thinly sliced garlic cloves to the saute'...because if you are having a party with white wine and butter...you have to invite the garlic for are we not savages?
+isotop235 Garlic is always welcome at my table, that's for commenting!
+Matthew Pierone (GourmetCafe) Matt it was my pleasure. I worked the line for years, tough work but a lifetime of irreplaceable skills. I had to sift through many "cooking show" type videos to find this gem. I live in the area and will be stopping by to try the Cafe out in person.
+isotop235 Great, look forward to meeting you..
Nice !
Omg it so good I love chicken thank you chef .Could you please tell me the name of the wine that good for cooking.
Just saw this...I use Vella Chablis
That looks absolutely delicious, I will definitely try to make it myself and stop by your restaurant when I have the chance.
Thank you ! Sounds good:)
Thank you , That Chicken French looks delicious ! I've always wanted to know how to make that. For some reason i'm hungry......
I just came across this. I made it tonight and it came out perfect even though I didn't have white wine, but that's ok. This is one of my favorite dishes but I've never made it because I thought it was more complicated. I followed your instructions and it was very easy. My husband and son didn't like it but that's because they're weird, lol. I know how it's supposed to taste. Have eaten it in many different restaurants and I would put mine up against any of them. Thank you.
Nice Diana! Glad you tried it and liked it, Thanks for watching!
Diana Lake you didn’t have white wine so why did you make it then. Just substitute any old shit you have laying around and use that , right? Your a moron
Thank you Chef Matt. Your video was very helpful. Wish you had a restaurant in Sea Girt, NJ!!!
I have made chicken francese before - but tonight i followed your recipe & techniques to a T. Wow!!! The best chicken francese I ever made! The family loved it! (And it's always been my favorite thing to eat). Thank you!
I am happy the family liked it. Thanks for trying my recipe Dave!
Awesome stuff! Thanks for the video going to be cooking this tonight for the family.
Thanks Christopher!
Some chefs add finely grated parmigiana cheese to the beaten eggs. It seems to be a split among those who love this dish. And yes, garlic to the pan sauce.
Absolutely on the cheese. I think garlic has no place Francaise. I am just posting this to show how I make the dish at my restaurant.
@@GourmetCafeBistro Thanks for the reply and the video. I'm sure your version is delicious and variety is the spice of life. If not garlic how about shallots to finish the pan sauce? Shallots are pretty Francaise. Hope you're doing well in the current crisis.
@@bjadams44 Yes, I think shallots would work better than garlic in this dish. I closed the restaurant for lunch but am still serving dinner 7 days a week through curbside pickup. So I am grateful we can still operate. Thanks!
I will try this! Chicken Francaise is my favorite thanks!
Thanks for watching!
Nice, Matthew. Love your organization and cleanliness. Great detailed explanation also. Thanks for posting this. Would love to come and try the restaurant if I weren't too far away.
Thanks Mike, I appreciate that.
WOW THat was incredible! THANK YOU!!!
Thank you Allison!Allison White
Thanks for watching!!!
Es mi Plato favorito y ya lo hice me quedo rico muchas gracias chef !!!
Great job. Great video. Damn, bam, oh me! Wonderful tutorial.
Thank you!!
Looks amazingly good! I know because I make variations on this all the time. Just didn't know it had a fancy name! A big hit with my big man and little men.
Sometimes I use garlic, sometimes I toss in capers, sometimes I add carmelized onions. Simple to make and always a pleaser. Nice video! 😊
Thanks R. McBride, I like to add capers to it myself, but have not tried caramelized onions... sound good! Thanks for watching and commenting.
Great dish
Muchas gracias por subir su video. Es la primera vez que lo cocini. Mi ex .lo preparaba riquisimo. Porfin me quedo tal cual. Thank you so much 😘
Gracias!!
Looks great! Thanks for the video!
+Cindy Cuomo Thank you Cindy and thanks for watching!
That chicken look's good not oily cause you drain love it my kine of food Chef
Thank you!
where do you buy the chicken stock
Sorry, just saw this, I make it, but you can buy it in the supermarket.
@@GourmetCafeBistro Boil a chicken with vegetables to get chicken stock.
@@decnijfkris3706 Simmer, actually , but yes, thanks.
@@GourmetCafeBistro first cook, then simmer to be correct smartass. You can't simmer a whole chicken, it will take a day.
@@decnijfkris3706 I am not a smartass, and I do not appreciate being called one. You were the one who commented like I don't know how to make chicken stock. Who said you have to leave the chicken whole? When you boil stock, you release the flavor into the air, when you simmer stock, you keep the flavor in the liquid. Have a nice day!
Looks amazing
thanks
made this a week ago, it was easy & the best Chicken Francaise I have ever had , thank you Chef Matt . .
YW Dorothy, glad you tried it and liked it, thank you so much for the feedback!
you are welcome matt
What's the benefit of draining the oil and then making the sauce? I rarely see that.
I take out the oil because later I add butter and I would rather have the fat from the butter since it make the sauce smoother and richer and is less likely to separate. Thanks for watching.
diffuerent oil
i like your style.. nice n simple the way i like to cook..
Thanks Joseph, I appreciate that.
Thanks for all the comments folks!
did it yesterday
Nice, how did it turn out?
Matthew Pierone
great its a simple dish its hard to fuk it up!
Good job dude!! Looks great!!
Thank you!
Thank You John!!
Looks deeelish, going to try it.
You look delish!!!!!!
How come no cream? Also, why did you add more chicken stock mid way? Any particular reason? Thanks.
There is no cream in Chicken Francaise. I add more stock so that there is enough sauce for the dish. Thanks for watching.
IMO, and I'm often wrong, but this seemed odd to me, too. Not the cream, but the stock. If
Yummmm
Thanks for watching!
Just made it and it came out amazing...🤤👍🏻🤤
@@nociable Awesome!!
is there any substitute for wine?
When people ask for no wine, I just skip it, the lemon juice and stock are enough. Thanks for watching, Jessie!
Matthew Pierone Thanks for the reply, I loved watching this r video...will surely try and let you know!
Use more stock instead of wine.
aqua
great going to make this but still never said approximately how long to cook I dnt want to serve it still raw
Anthony, you are right, it only takes 6 minutes in the pan. Figure 1 minute to sear and turn, deglaze with wine add stock. then I usually put in a hot oven (350) for 4 minutes and then back on the stove to add and melt the butter, season and serve. Thanks for watching!
Great thanks making this for my wife
Cold chicken stock?
Yes, but it could certainly be hot.
A very delicious dish. I have one comment.
he was mashing the lemon with his finger and thumb which I would prefer a chef to use a fork method.
You must not eat bread or pizza.
People just never cease to amaze me. They have no idea what goes on in a restaurant kitchen if they did they would never eat in a restaurant.
Why no seasoning ?
Salt, pepper and lemon covers it. Thanks for watching.
U gotta season that meat before u flour it
My mom made it differently. She boiled a chicken in a pot with chopped onions, chopped carrots, pepper balls, salt and bay leaf fresh thyme and chopped leak. Let rest one night the boiled chicken in the fridge. Then take out the chicken and debone the chicken meat. Then tear the chicken meat in strings and set up a pan with big chunk of butter. Bake the chicken meat on hot fire season with salt and pepper and join a half glass fresh lemon juice. Serve chicken with rice, mash, bread or fries. Deglace the pan and crusty chicken leftovers with a glass of white wine and season again with salt and pepper. Tastes a bit smoked and goes best with mash.
Sounds like a nice home cooked meal, yum!
Mmmmm,facilísimo.♥️
Yummy...thats whats for dinner tonite!! Thank you Chef!!!! xo CAROL
Excellent
Thank you !
Thank you so much i love chicken fracaise now i can make it on my own
+Erick Vasquez: YW, thank you for watching :)
Looks delish! Totally defies everything I was taught about cooking proteins. But that sure doesnt look tough to me. I guess rules are meant to be broken. Thanks fr sharing.
Thanks for watching!
smooth!
Thanks!
Thank you!
I use more lemon..
Just made it with the wife ! Awesome video ! Thanks
Was good I am used to pulling chicken out and making sauce in same pan a bit of flour to butter with thicker sauce. U can also make pasta mix with sauce
No parsley? No garlic ok
Sounds good. Parsley, yes, - garlic no. Thanks for watching
Matthew Pierone
Really no garlic? Ok you know best
Thanks for reply
@@francacece3943 No garlic in francaise.
WELL DONE 😎
Thank you Gregory!
great..... brother
+himel pasha Thank you,,,,,, man!
Wow Now lets start cooking
Yes!
Yumi Perez Hey gorgeous. I'd love to cook for you
where is the garlic?!?!?
looks good though
There is no garlic in chicken francaise.
10% virgin olive oil… whats the rest please? Vegetable?
Canola oil, thanks for watching.
@@GourmetCafeBistro Ok, great. Thank you!
WHY such a HIGH Flame ?????????
If I was at home I would use medium heat. At the restaurant, I am so used to using high heat because people do not like to wait for their food. I typically make am making 6 entrees at once and speed is of the essence.
Looks great! This chef looks so strict though! Id hate to have a messy work station, or overheat my oil & he saw it smoking!
a good kitchen should be a bit messy while cooking. This kitchen is a bit too neat as if the chef is afraid of the ingredients.
Okay but where are his gloves? He is handling chicken
Genie, you are right.I should have used tongs though, because if I used gloves, I would have had to take them off right away. You don't want to go near a stove with gloves on. my bad
Nice clean presentation of how to cook. All you chefs I feel pronounce Francaise wrong. I say fran say is how I say it. I saw you add not cheese I use grated Asiago for a diff flavor.
Thanks, I like to add grated cheese to the egg batter when I make it for myself. Thanks for watching.
So grateful for the cooks who show their secrets.
LOL you pros make it look so easy. Mine turns out OK but my kitchen is destroyed in the aftermath!
+Checkm8king2 Haha If you made this dish as many times as me then it would be easy for you too! Thanks for watching!
Ah, the joys of a gas stove.. I hate my electric one.
Yes, the gas stove is the way to go!
♨️♨️♨️👍🏻👍🏻👍🏻👍🏻
The real deal uses sherry not white wine.
You forgot the garlic 🧄 !!!!
No, there is no garlic in this dish.
@@GourmetCafeBistro. Oh yes there is!
lol - chicken francaise in italian restaurants
not nearly enough butter chef
Folks can definitely add more butter. just giving people a guideline for making the dish. thx
No garlic
that is right, no garlic in francaise!
Everything you touched with your hands after placing the raw chicken in the egg mixture is contaminated!
Yes, this has been pointed out before. I do you use sanitized tongs now, thanks!
it all gets well cooked
Interesting - I’ve never seen a professional chef who didn’t taste for seasoning before plating.
It was a demo moron
Cross contamination everywhere, touches raw chicken then everything else smh
Problem is Francaise is a French dish not Italian. If you went to Italy you would never see this dish. But you would find what it would be and that is piccata adding capers and his sauce was water. He didn’t reduce it nor did he add enough butter. The method is known as matt’eing the sauce. And what the hell would I know over 45 years professionally cooking. Certified master chef. I’ve cooked all over Italy as well as France. Bad cooking hey but I made money on you tube so who cares besides they don’t know the difference anyway. I’m so so tired of all these sites that are full of it misinforming. For money. Insulting those of us who have worked a life time in the trenches killing ourself every weekend, nights and holidays what a shame.
WTF are you talking about I don't make money on UA-cam and I AM IN THE TRENCHES every single day. So how exactly am I insulting you? I just finished a 13 hours day: Catering before lunch, then dinner, yet I don't consider it "killing" myself because I choose to do it and find cooking very satisfying! I work nights and holidays too. You won't find this dish in France either, BTW. I made this video in one "take" on a cell phone. I made it for a customer who asked how I make it, after a 12 hour day, so it's not the best quality video. You don't know me and you are assuming I don't cook for a living? why? You don't like the way I made the dish, fine. But for you to react and comment like this tells me you have Issues. You should be ashamed of yourself for being so critical of another honest hard working Chef.
I hate to tell bud you may have a restaurant but that don’t make you a chef. And I hate to tell you this dish is French. It was invented by Escoffier see I wouldn’t know this except my great grandfather apprenticed under the great man himself in France over a 140 years ago followed him to London cooked with him for over 18 at which time he went back to Neice were he opened a restaurant for over 25 years to which he went to Paris to teach at Cordon bleu for 5 years then moving to New York. Were he cooked until the age of 83 until he dropped dead from a heart attack on the line during service. My grandfather was chef at The tavern on the green in New York for 15 years. cooked at the White House for Nixon. I myself went to cordon bleu in Paris cooked for Paul Bocuse from 1975 until 86 working 6 days a week sometimes 7. 16 hours a day. Then went to Italy and cooked for another eight years. From there went to Tokyo and cooked for another ten years. I speak five languages English, French, Italian, Spanish and Japanese. Returning to the USA. We’re I bought a Inn and ran it until I retired last year. At which time I was approached to start a cooking channel on UA-cam. To which I decided to research if I wanted to get involved. That’s were I ran into your channel. If you are a trench guy I apologize. I’m just so burnt by all the hacks and pretenders and misinformed. The dish you are cooking was adapted from piccata. In this country to many people don’t like capers or didn’t know what they were. In the northern parts of Italy by the French alps they coat the chicken with egg when making piccata. So to get around this they removed the capers in New York in the late fifties a Italian chef ate at a French restaurant he noticed how close it was to piccata and decided to give it a try in his restaurant and it became a hit and it spread. The French dish had Tarragon and crayfish with the lemon butter sauce. Kind of like the classic meunière. To be honest I had no issue your kitchen looks clean things kept neat food handling was good. Just please try putting parm or Romano cheese in your eggs one tablespoons per lg egg. Then when making your sauce pull your chicken when 3/4 done then start your sauce reduce by half then add at least double the butter and flat leaf once the butter melts give it one to two minutes then add chicken to finish about two more minutes you will see the sauce go really shiny should be medium nap on a spoon. Try on your own. If it’s not better I’ll send you a 100 year old bottle of wine white or red as a apology.
PS. Franchises roughly means French way.
@@anthonydemers3813 Anthony, I am aware of what Francaise means, that does not mean that it is not a staple in American Italian restaurants. This is a “how to” video not a “history of” one. I agree I did not reduce the sauce properly. As far as the cheese in the egg, I add that when cooking for myself or family but too many customers do not want the cheese, so when cooking for the restaurant I omit it. As far as the butter, I certainly could have used more but I prefer less as do my customers, many mention that they like how light it taste. Most people are more heath conscious these days as opposed to when dish was conceived. I am happy for you that you come from a culinary pedigree. I worked my way up from dishwasher and did not go to Culinary school until I was 30 years old. I have worked at many top restaurants in New Jersey and was the Poissonnier at the Rainbow Room In NYC. This route has worked for me, as I have run my own successful place for 12 years now. I have been “on the line” cooking 6 or7 days a week, 51 weeks a year for 42 years so you definitely got me fired-up suggesting otherwise. Peace.
Matthew Pierone like I said I apologize. I was wrong for the way I came off. I must say we share some history when did you work at The Rainbow. I guess the world is really small you never know. I live in New Hampshire. In Wolfeboro on lake Winnepesaukee. I’ll say it again I’m sorry. I only have mad respect for those that’s traveled my same hard working road. I’m driving to Florida in two weeks I’d love to stop by and have something to eat and give you a nice bottle of wine as a piece offering and a way to say sorry. After selling I had over 3000 bottles of wine. Collected over a lifetime. Bottles going back to my great grandfather. They tried to get me to give up my Wine cellar I just couldn’t do it. I have some very nice and old bottles of dry Marsala. Give me your contact info and I’ll make sure to stop by.
@@anthonydemers3813 Apology accepted, no problem. I am at 136 Baldwin road, Parsippany ,NJ -07054. If it is not too much out of the way, stop in. I'll cook for you and we can have some wine ...and my homemade Sambuca!
Chef Matt, at the beginning of the recipe you began by picking up the chicken with your fingers instead of a utensil like a tong ???? it so gross when people cooking do this, just saying
Sunshine, just keeping it real, I do that. I made this video for my customers who wanted to know how I make this dish. It was recorded on a cell phone (1 take) at the end of a 12 hour day. If it was professionally produced then yes I would have used tongs. Thanks for watching.
LOL, and you did a great job, not everyone is nutty like me with cleanliness, LOL!
That place is damn clean, I wouldn't stress too much about his fingers :)
+Nick Hubert Thanks Nick!
+sunshine2049 Show me on the doll where you were hurt by this video?
Excellent
Thank you!