I know that you have other things going on, but I seriously miss the regularity of your videos during the height of the pandemic. You, J. Kenji Lopez-Alt, Marion's Kitchen, Nicki Positano, and a few others are what got me through the days (weeks!) of quarantining alone and food shortages. The fridge in your old kitchen gave me hope that I could shop and cook for good food and make it work in my ancient undersized fridge. At the same time, I was unemployed just before the pandemic. I'm now employed again (yay!), but I miss the regularity/frequency of my favorite TH-cam channels. Best wishes!
I can’t tell you enough how excited I get every time you release a new video. I’m actually making your infamous stew today ….and probably this chicken Piccata recipe tomorrow 😋
The video was only posted 5 hours ago and I already got off work, went to the grocery store, made it, and am eating it as we speak. And unsurprisingly ITS GOOD!
Girl. I made this a few days ago. For friends. I tell you with EVERY bite I proceeded to blow everyone’s mind. Every recipe you make is magic and I’m still dreaming of this dinner. It paired iconically with cheese tortellini
I worked in kitchens for 8 or 9 years, and can definitely attest to anyone calling you chef (if you were not actually the executive or sous chef) was meant as an insult. People were condescending you, not complimenting or showing respect.
If you don’t mind the ap flour go for it, with this recipe the butter serves as thickener or more of an element to make the sauce creamy instead of thick which works for those of us that don’t like to breaded soggy chicken
What I like about no breading or flour is it's less bits left in the pan to possibly burn --- I could make a nice sangwich with this and the sauce as a dip. Hakuna Piccata
Thank you for omitting the bread crumbs, flour, egg wash, all that stuff! That step alone keeps me from doing a lot of dishes - it’s so much work, mess, and ingredients I don’t stock at all times - you are a hero, Alison. Well, you’re my hero, at least….
I appreciate the smart PDF design of your recipes. It is really annoying when you need to print a recipe and it takes 4 pages when the content would fit on one.
Please please please mention, every time you cook with wine, that for people who can't have alcohol (like me), de-alcoholized wine from the liquor store works great for cooking. I'm a really good cook (not chef because I have no one to be chief over) and I've been using it for thirty years. A common misconception that gets passed along on cooking shows is that the alcohol evaporates in a skillet. Not so. Alcohol is hydrophilic and so binds with the water. AA warns people about cooking with wine, so sober people usually skip recipes with wine. A shame. Can't wait to make this dish! Looks amazing and waaay better than my chicken picatta .
The extra dose of banter from the camera dudes threw me off. Love this show and was excited to see the recipe. There’s enough dude background noise in everyday life tbh
LOVE fiverr! I used it to get a 3d model for my brothers wedding topper made which I then printed and hand painted and it was lovely. They loved it so much they kept it and have it on display in their living room ❤️
Amazing as always, not just food but your personality and the amazing people behind the camera. I feel like I know them too. I was just planning menu for cooking classes and this will be one of them. We will call it Alison Roman's chicken piccata
Alison!!! 💖🥰 I absolutely love watching your videos. This looks delicious! Definitely a recipe I’ve gotta try. I was looking for a really good chicken piccata recipe and here we are! 😁
Thank you for this video. So many people dis chicken breast, but I think it's largely because they don't know how to cook it. This is how to do it. But what happened to the dill? I kept waiting for a dill application. My local only sells dill in restaurant sized quantities.
I came upon this about 620 pm yesterday and ended up making it for dinner. I followed along and have to say it was fabulous. Best chicken piccata ever. Thanks for the inspiration!!
Gonna make this tomorrow. Thank you for teaching me cheesecake and many other techniques.. do you have any recipes for Pork Shoulder or Carnitas? Love you and a huge fan.
I think the boneless skinless chicken breast is underrated only by actual chefs, like you, but to the average home cook, boneless skinless chicken breast is kinda the norm? At least for me, growing up it was totally common, even amongst friends and family.
Love this dish Alison. You've made me appreciate actually eating a lemon too. BTW, thanks for hanging tough with the guys playing such punk arsed jerks.
I stopped the video when she said she wasn't breading the chicken. I mean. WTF? Part of the point is that you use the oil that the breaded chicken is crunchy-fried in to deglaze and make the pan sauce. Jesus...I'm glad she had that "The Cookie" thing.
Oy, with all the flash back and banter. Keep to the food guys. The flow stops dead. Watch it, you can feel it. Like a ton of bricks. Keep the food flow going. You are enough Alison. Without all the crap.
Can't wait to make! Q: Could you skip the pounding and slicing and just use the thin cut chicken breasts that come thin sliced in the pkg or does something get lost that way?
I love watching a woman repeatedly ask men to stop doing something and have them continue to do what she asks them not to do. And yes, that was passive-aggressive behavior.
Where have you guys been! Love love this no breading recipe, why does no one gets it! Love your videos and talented crew! Please Let’s have more! How about a Picatta version with fish? Or boneless thighs? Anything lemony😋
Thank you so much Alison for sharing with us another of your wonderful recipes, even if they are as classic as a chicken piccata, I really appreciate the personal twists that you give to them! Your twists bring the dishes to a next level! I am very sorry for the abuses (micro-aggressions) that you had to endure in your profession. I had no idea what the word "Chef", said it in that context, meant. But I know, from my own experience, how even simple words/statements can actually be aggressions towards other people. I have felt that many times in my profession too (which has nothing to do with cooking, btw!). Lucky us that despite those unfortunate abuses, they did not make you dislike cooking and quit altogether. On the contrary, you persevered in your chosen path and now you are sharing your uniqueness and talent with us. Thanks again. Never look at yourself through the eyes of the joyless!
I’ve never had Chicken Piccata before but I watched the Chicken Piccata episode yesterday and thought why put the sauce over it after breading it? And now here you are with a recipe that doesn’t do that. Making it this weekend. Thank you Chef! 👩🍳
I was half way through placing my weekly FreshDirect order and had to add chicken and capers to my cart, they rest I had :) so that's lunch or dinner tomorrow. Can't wait :)
Dave , Allison‘s birthday is coming up real soon… and… she needs you and Van Halen… her happiest song ever on her birthday is “ The ice cream man” .! Two Dave’s 🎂🫡🫵😉👩🦳👍🇺🇸🗽🍾🍸🥂🎂 I hope you make it works!🎁🛍🎊🎉🥁🥁🥁🥁🥁🎸🎸
I also miss when no video is posted. The first time it happened I thought something terrible had happened and googled to try to figure it out 😜. All was fine. That said, it would be good if you’d give us a heads up if you’re taking a break. I follow you religiously and you’ve established a relationship with your subscribers. We care. And… I worry 😜! Lol
Who's your favorite character on The Bear, chef?
Richie all the way!
TEAM MARCUS, CHEF
I'm actively in therapy to stop being attracted to men like Carmy. 🙃
@@davidcho0828 🤣🤣🤣
@@karsyntall7881 UNHINGED CHOICE COUSIN
I know that you have other things going on, but I seriously miss the regularity of your videos during the height of the pandemic. You, J. Kenji Lopez-Alt, Marion's Kitchen, Nicki Positano, and a few others are what got me through the days (weeks!) of quarantining alone and food shortages. The fridge in your old kitchen gave me hope that I could shop and cook for good food and make it work in my ancient undersized fridge. At the same time, I was unemployed just before the pandemic. I'm now employed again (yay!), but I miss the regularity/frequency of my favorite TH-cam channels. Best wishes!
Congrats on getting your footing back! I think at least for the rest of the year we'll be on a much more regular schedule... Appreciate you, chef!
Hi fellow Kenji, Marion, and Alison fan❤️
@@tpn1110 Same, chef!
@GigiStar01 can’t believe you watched Alison and Nicki Positano during lockdown too!!! 😍😍
Yrs
I can’t tell you enough how excited I get every time you release a new video. I’m actually making your infamous stew today ….and probably this chicken Piccata recipe tomorrow 😋
*famous. Not infamous
The video was only posted 5 hours ago and I already got off work, went to the grocery store, made it, and am eating it as we speak. And unsurprisingly ITS GOOD!
POST IT AND TAG US, CHEF
Girl. I made this a few days ago. For friends. I tell you with EVERY bite I proceeded to blow everyone’s mind. Every recipe you make is magic and I’m still dreaming of this dinner. It paired iconically with cheese tortellini
Allison everytime i watch one of your videos my husband goes “is that the bean lady” 💀
heard, chef
I worked in kitchens for 8 or 9 years, and can definitely attest to anyone calling you chef (if you were not actually the executive or sous chef) was meant as an insult. People were condescending you, not complimenting or showing respect.
“Basic ass table wine” had me LOL
Also piccata is one of my favorite weeknight meals and I really adore it over mashed potatoes.
What's that recipe?
Please
Oh, yes! And with that sauce, over mashed potatoes will be even better!
I shrieked! Welcome back Alison! We missed you❤️
An advantage of coating the chicken with AP flour is that the sauce would be a have a thickener.
If you don’t mind the ap flour go for it, with this recipe the butter serves as thickener or more of an element to make the sauce creamy instead of thick which works for those of us that don’t like to breaded soggy chicken
What I like about no breading or flour is it's less bits left in the pan to possibly burn --- I could make a nice sangwich with this and the sauce as a dip.
Hakuna Piccata
Wow can’t believe I didn’t think of that one 😩
@@alisoneroman this is high praise from Alison, chef
I've been in the mood for chicken piccata for a while so this has just solidified my grocery run for this evening.
The editing is topnotch!! Oh, and the food looks incredible too!
Not watching the video first, but commenting - stay around more Roman, we love you too much to go weeks without you
LIKE AND SUBSCRIBE
P.S. that final "sorry chef" from David, I saw that look of pure fiery hatred you shot him and I'm fucking here for it
thank you chef
Absolutely agree
@@alisoneroman LMAO, BRO
You were great, the guys were annoying. Enough already with the Chef thing. Especially after you told them.
Thank you for omitting the bread crumbs, flour, egg wash, all that stuff! That step alone keeps me from doing a lot of dishes - it’s so much work, mess, and ingredients I don’t stock at all times - you are a hero, Alison. Well, you’re my hero, at least….
Nobody use breadcrumbs, and egg wash for this recipe....!!!!
I appreciate the smart PDF design of your recipes. It is really annoying when you need to print a recipe and it takes 4 pages when the content would fit on one.
Dan's editing humor for this vid is exceptionally *chef's kiss* 🤌❤️
Will try this and love to hear the crew back together, including David!
dear youtube. stop calling a dish "spicy" because you put a pinch of red pepper flakes in it
Please please please mention, every time you cook with wine, that for people who can't have alcohol (like me), de-alcoholized wine from the liquor store works great for cooking. I'm a really good cook (not chef because I have no one to be chief over) and I've been using it for thirty years.
A common misconception that gets passed along on cooking shows is that the alcohol evaporates in a skillet. Not so. Alcohol is hydrophilic and so binds with the water. AA warns people about cooking with wine, so sober people usually skip recipes with wine. A shame. Can't wait to make this dish! Looks amazing and waaay better than my chicken picatta .
The extra dose of banter from the camera dudes threw me off. Love this show and was excited to see the recipe. There’s enough dude background noise in everyday life tbh
babe wake up alison roman posted
lol babe, chef
Dave, Dave Dave 🙌🙌🙌🗽🗽🗽🗽🇺🇸🇺🇸🇺🇸👏👏👏🫵🫵🫵🫵🫢🫢🫢🫢😉😉😉🤭🤭🤭🙈🙈🙊🙊
Not sure if I love the recipe or the editing more 😂
When you have worked in a restaurant so long that you sometimes say “corner” in your own house.
oh no, chef
I love you, Alison! Can’t wait to make this, this week and I hope it’s okay to call you this, but you are truly my favorite chef!!!!💖💖💖
TY CHEF!
Thank you chef 🥹❤️
@@alisoneroman Heard, Chef!!!!🤧🤍
@@davidcho0828 YW, CHEF!!!!!!
@@jocelynferger9681 POINT
So with you on the "chef" thing. It's a form of abuse.
This is literally the first time I don't see Alison ranting about how much she hates a classic recipe. 😂
Absolutely the chef/daddy analogy!!
LOVE fiverr! I used it to get a 3d model for my brothers wedding topper made which I then printed and hand painted and it was lovely. They loved it so much they kept it and have it on display in their living room ❤️
We love fiverr, chef!
Amazing as always, not just food but your personality and the amazing people behind the camera. I feel like I know them too. I was just planning menu for cooking classes and this will be one of them. We will call it Alison Roman's chicken piccata
Alison!!! 💖🥰 I absolutely love watching your videos. This looks delicious! Definitely a recipe I’ve gotta try. I was looking for a really good chicken piccata recipe and here we are! 😁
Genuine is fire, chef
THANK YOU! for making this without breadsing, i.e. "There doesn't need to be flour to make it soggy again..." I feel seen AND heard!
Thank you for this video. So many people dis chicken breast, but I think it's largely because they don't know how to cook it. This is how to do it. But what happened to the dill? I kept waiting for a dill application. My local only sells dill in restaurant sized quantities.
just crush it with dill, chef!
I can't actually eat this dish because of the capers but I still love these videos. The "true crime" edit of pounding the cutlets is too funny lol
Ahhh, a new video, what a treat! Also this is one of my favorite dishes, thank you
thank YOU chef
@@davidcho0828 Aww David, hi!!
Made it last night and it turned out so good. Will definitely make again.
I came upon this about 620 pm yesterday and ended up making it for dinner. I followed along and have to say it was fabulous. Best chicken piccata ever. Thanks for the inspiration!!
just make it with thighs. i made it tonight and it’s just going to be better with thighs i gotta say. love u tho alison
Tell us where you got your fun necklace with green stuff??
Hello keena
You’re my favorite and I missed you and your videos ☺️
Gonna make this tomorrow. Thank you for teaching me cheesecake and many other techniques.. do you have any recipes for Pork Shoulder or Carnitas? Love you and a huge fan.
Man the editing is always gold
Absolutely delicious! I've always thought breading the chicken to cover it in sauce was a waste of time too...genius!
Jesus !! what size Chickens do you have in the US ? rofl ! awesome new vid thanks :D
Chicken piccata is in my regular rotation. I'll be making this way next time. Looks great! Thank you for the recipe and entertainment 🤣
TY chef!
Beautiful looking.
I remember now why I stopped watching Alison. The whole schtick got old.
I think the boneless skinless chicken breast is underrated only by actual chefs, like you, but to the average home cook, boneless skinless chicken breast is kinda the norm? At least for me, growing up it was totally common, even amongst friends and family.
LADIES AND GENTS SHES BACK
Love this dish Alison. You've made me appreciate actually eating a lemon too. BTW, thanks for hanging tough with the guys playing such punk arsed jerks.
:/ lol cmon chef
Did you see her laugh? I didn't either😐
I love, love dill, especially in my scrambled eggs!
we love dill, chef!
I've missed these videos... i had a hard day and this cheered me up :)
You got this, chef!
Ok, seriously just watching this to hear Alison saying "chicken piccata"
Let’s be abundantly clear - there is ZERO connection between Chef and Daddy. ZERO end stop.
I love and respect you and your team but DAMN y'all are feral
Loving your take on this one!
Use a rolling pin to pound the meat.
I loved the series Bear and hopefully it comes back season 2. Definitely gonna make this next week! Looks great and must tast great. Thank you.
No one that actually works in a restaurant watches the show. Literally trauma over and over again hahahah
Everyone be quiet, Alison is here !! I have all my ingredients to make the stew, again ❤️
I love the way you cooked that. Totally agree, flour is unnecessary! What a beautiful dish.
I stopped the video when she said she wasn't breading the chicken. I mean. WTF? Part of the point is that you use the oil that the breaded chicken is crunchy-fried in to deglaze and make the pan sauce.
Jesus...I'm glad she had that "The Cookie" thing.
Oy, with all the flash back and banter. Keep to the food guys. The flow stops dead. Watch it, you can feel it. Like a ton of bricks. Keep the food flow going. You are enough Alison. Without all the crap.
Can't wait to make! Q: Could you skip the pounding and slicing and just use the thin cut chicken breasts that come thin sliced in the pkg or does something get lost that way?
I think she says it's ok in the vid, chef
Yes absolutely!
As a former restaurant chef, I wholeheartedly feel you on the “yes chef” trauma
Also I still chef - just not in a restaurant
I see her automatically hit like ☺️
Girl! Where you be😩😩😩🤣🥰❤️
ok but she's not wrong about the chef/daddy thing
: / chef
Not gonna lie when Allison was over the “yes chef” and was serious it was kind of jarring! Yikes
If I’m not getting pounded, why would I give my chicken that privilege?
I love watching a woman repeatedly ask men to stop doing something and have them continue to do what she asks them not to do. And yes, that was passive-aggressive behavior.
White Bear character: name remembered.
Black Bear character: name forgot. 🤦
Love your videos... You make "cooking" seamless..
Where have you guys been! Love love this no breading recipe, why does no one gets it! Love your videos and talented crew! Please Let’s have more! How about a Picatta version with fish? Or boneless thighs? Anything lemony😋
Or and any recipes puttanesca style, any salty, lemony, with anchovies😋
Thank you so much Alison for sharing with us another of your wonderful recipes, even if they are as classic as a chicken piccata, I really appreciate the personal twists that you give to them! Your twists bring the dishes to a next level!
I am very sorry for the abuses (micro-aggressions) that you had to endure in your profession. I had no idea what the word "Chef", said it in that context, meant. But I know, from my own experience, how even simple words/statements can actually be aggressions towards other people. I have felt that many times in my profession too (which has nothing to do with cooking, btw!).
Lucky us that despite those unfortunate abuses, they did not make you dislike cooking and quit altogether. On the contrary, you persevered in your chosen path and now you are sharing your uniqueness and talent with us. Thanks again.
Never look at yourself through the eyes of the joyless!
I'm curious why she chose not to dredge the chicken in flour?
I didnt eat meat until I saw this video and swore on my life that I would taste this fatty spicy savory acidic chicken dish before I die
It's a good chicken chef
This felt like two big brothers picking on their only little sister 😂
I’ve never had Chicken Piccata before but I watched the Chicken Piccata episode yesterday and thought why put the sauce over it after breading it? And now here you are with a recipe that doesn’t do that. Making it this weekend. Thank you Chef! 👩🍳
I agree that Chicken Piccata should never be breaded, I love breaded pork or chicken but this is not the place for that :)
I’ve never been much of a yard bird kinda gal but this one I can get down with 🤤
What's a yard bird chef
@@davidcho0828 😂😂
where did the burnt orange corduroy sofa go???
Looks delish. Easy steps but takes practice still. Thank u
Hello Carla
Recipe starts at 4:50
I love chicken piccata and I do make often during the year. But your take on this dish looks so delicious! Anxious to make it this week.
It's v delicious chef!
The queen is back
How'd you know I wanted this?! Missed you! So happy you posted today!!!
She's prescient, chef
Man, I miss this vibe so much.
Love your these vids. I don't eat meat, but I've heard of people making this with cauliflower.
Don't beat the cauliflower, chef!
@@davidcho0828 Thanks for the pro tip!
I was half way through placing my weekly FreshDirect order and had to add chicken and capers to my cart, they rest I had :) so that's lunch or dinner tomorrow. Can't wait :)
WE LOVE A FRESH DIRECT ORDER
@@davidcho0828 It's honestly a life saver!
Where have you been 😭😭😭😭😭
Your plants 🤩🥰 and recipes. 🔥
A true plant mom, chef
it's always good to watch your show, Chef!!
Ty, chef!
Dave , Allison‘s birthday is coming up real soon… and… she needs you and Van Halen… her happiest song ever on her birthday is “ The ice cream man” .! Two Dave’s 🎂🫡🫵😉👩🦳👍🇺🇸🗽🍾🍸🥂🎂 I hope you make it works!🎁🛍🎊🎉🥁🥁🥁🥁🥁🎸🎸
I also miss when no video is posted. The first time it happened I thought something terrible had happened and googled to try to figure it out 😜. All was fine. That said, it would be good if you’d give us a heads up if you’re taking a break. I follow you religiously and you’ve established a relationship with your subscribers. We care. And… I worry 😜! Lol
I prefer a dry white wine like Pinot Grigio. I just made chicken piccata yesterday. Yum! 😋
@ 5:35 looks like a weird fish monsta eating the knife... just saying. PS love the video, hey! from Socal
Dave 🎂👩🦳🫡🫵😉🗽🇺🇸👩🦳🎂👩🦳🎂
"Who's ya chef?"