I live in Rochester, I grew up on Chicken French. My mother always served Chicken French with spaghetti that was combined with additional sauce from the chicken. Thanks Steve ♥
I'M ITALIAN AMERICAN AND I GREW UP IN ROCHESTER N.Y. I NOW LIVE IN THE CENTRAL PART OF ITALY, ASCOLI PICENO I'VE BEEN LIVING HERE FOR 40 YEARS....... SAY HELLO TO ROCHESTER FOR ME BECAUSE I HAVEN'T BEEN BACK SINCE 2017....... TAKE CARE AND GOD BLESS YOU!!
Made this tonight for my girlfriend and she was speechless. This is now in my rotation of favorites! What a great inexpensive dish that feels like opulence. Great recipe and approach!
I've been cooking since I was 12. I'm now 63 and have loved cooking for my fraternity, coworkers, family, friends.....but you are helping me take it to another level!
The way you film the cooking process and talk through clearly without any fluff is great!! It so good I had to comment on it. Thank you for amazing recipe videos.
I had pork tenderloin in the fridge the day i watched this, so i tried it with slices of thin pork instead of chicken, it was Delish, had Soooo much sauce left over that i needed extra bread for sopping. My mum loved it.
I love any chicken paillard dishes, but this is the most tender of all chicken dishes it seems. I have been making this dish for decades, but this tutorial was the very best and I learned a few new tricks. It's phenomenal and feels like you are at the best up town restaurant for such a low cost meal. A wonderful Valentine's dinner at home.
This is a great recipe. I went to Johnson & Wales Culinary Arts College, didn’t graduate but I love cooking. I’ve never done the butter & flour method. I’ll have to try it! Your skills are on point. You gave tips that help home cooks. You are very clear and easy to understand. I love capers with this dish. I do always have pasta and garlic bread with it though lol. If anyone ever goes to New Jersey, go to Laico's restaurant. You can order this dish there and it’s beyond amazing. Thank you for sharing another great video and recipe! And yes real chefs use salt. People would be amazed to see how much salt is actually used in a restaurant in the kitchen. Thank you! ❤
If you're looking up this dish, it's from an Italian veal scallopine dish called vitello alla francese, (in a French style) adapted for chicken. It's pronounced frawn chay say. One of those classic northern Italian pan-reduction dishes like marsala, saltimbocca, piccata etc. And it's fantastic, I'm glad he posted this.
I have been waiting YEARS for you, Adam, Kenji, Ethan, Andrew, Brian or ANYONE to show this. It's one of my favorite meals but every recipe I've tried has been crap. Thank you! Can't wait to try. Perhaps next week. Update: Did it. It's great! Mine came out a bit differently. The sauce was much darker, I think because i had darker fond on the bottom before putting the wine in. All in it took about 1.25 hours from the time I got everything out of the fridge to eating. The longest part is having the wine and stock reduce.
Man, I know all of those names except for “Andrew”. Unless you mean Babish and then I know them all. 😅Just to see: Adam Regussia J. Kenji Lopez Alt Ethan Chlebowski Andrew Rea “Babish” Brian Lagerstrom How did I do?
Thank you for this video!!! I stayed in France over 50 years ago as an exchange student. This was one of my favorite dishes. Unfortunately at the time I was a teenager who was more interested in the cute French boys than focusing on learning to cook! Trust me, I have regrets😂 Have made up for lost time😅 Will feel at ease now making this wonderful dish. Today, You've made an elder very happy😊. Bon Appétit...
I’m Italian. I’ve lived in Rochester all my life. My grandparents were from Italy and we lived with them. I never had this dish until I was in my 20s and had it at a restaurant! 😂😂
I just made this for dinner just now and omg this is amazing. Kneading the butter into flour makes so much of a difference. I’ve never made this recipe before and i regret it. Thank you so much for sharing this. I will now be making this pretty often
This chicken recipe is beyond amazing!!! It is beyond restaurant quality!!! Best meal I have ever cooked!!! The sauce!!! I followed the directions, except that I substituted the flour with butter with brown rice pasta liquid and butter. This meal is surreal!!! Mangia!!!
MADE this yesterday but doubled the sauce and added capers. Then added pasta to the pan at the end, after the chicken was removed for the final time and it was awesome. Thanks for the recipe that actually tastes good. So many recipes online tend to look pretty but horrible tastes due to social influencers trying to get their hit counts up. This was not the case subscribed and liked.
Holy Mother of James Beard! I just made this and it’s goddamned delicious!!! Your instruction and always including the “why” of your technique and steps make your tutorials a cut above. That, and you somehow always choose the coolest background music. Thank you!
Appreciate the Rochester acknowledgment! The origins of the dish are tough to nail down 100%, but a Rochester chef, Nate Cianciola, wrote a book called "Frenching Food Italian Style" that seems to get a decent amount of credit for popularizing around here. And it is 𝙨𝙪𝙥𝙚𝙧 popular here.
you are the BEST CHEF ON TH-cam!!!!!!! i made this ,nailed it because of you and your fantastic detailed explinations of how to do each and every step,all the tips to insure success. I can go on. You Rock. Please continue to give all the extra instruction and information as your cooking it is so appreciated. You brought into this dish a french method of putting the butter and flour togetjer then chill it and add at the precise time and i feel its an essential technique that makes the sauce perfect. Thank You Very Much!
I could almost eat this every day ...w/a nice salad .. I'm good. I used to get a great one in Bostons North End when I lived there, long ago. Villa Francesca... Love it...beurre manie is one of God's little gifts...🍋🍋...gotta make asap!
I love this! I actually used to use this sauce and mix with scallops, chicken, and peas with an angel hair pasta. Amazing! I can see I have to perfect it. Thanks! You are an artist!
Sir, why is your food always so beautiful?! Every one of your recipes I do tastes amazing, but I can’t get your same presentation! Keep doing this channel forever!
I love that this dude actually eats and enjoys the food at the end. So many cooking shows either dont eat the food, or take a rabbit bite and over react. This dude genuinely looks hungry and like he just wants some good lunch lol.
That's because most of the shows are women cooking shows and they have to go and throw up after the show so they don't get too big or else they'll get fired... Because if you're a man you can't trust a skinny chef... But professional known women chefs are held to a different standard.
@@number1enemyoftheuseless985 Nah, I watch the men's cooking shows and many of them just display the dish without eating it or else take a single taste.
@@tweakypoppy why is Rachel Ray so wealthy and popular when she makes absolute trash pile recipes with corporate ingredients?? Same thing with a lot of so-called famous women chefs and I'll even throw a lot of men under the bus too because as far as I'm concerned you're not a chef unless you've trained under a master chef for 20 years... You have to be an apprentice before you can become a master and too many people are putting on chef coats walking around like they've accomplished something.
@@number1enemyoftheuseless985The most popular and requested cook in my restaurant is very large woman. We had two, in fact, before one left us. Stop whining and just be a good cook.
Yessss I could add cappers but what an absolutely exquisite dish thank you so much chicken was so tender my Italian husband absolutely thought the mung cake could not possibly cook any thing and this was it
The main reason I love watching your cooking video is because of the momentum which you are characterized by and your fabulous recipes!! Thanks do much for keeping me updated with my favorite eating from both France and Italy!! Oh, and I love watching you enjoy the food you prepare!! 😋 ❤
My MIL just told me this was her favorite dish last weekend and I offered to make it for her the next week (2 days from now). You wouldn’t believe how fast I opened this video once I saw the notification! Thanks for helping me stay in the good-book for MIL
Another home run! You’re like Barry Bonds sans the roids! My family loved this just like they loved the red pepper pasta sauce, the Mac n cheese w/ stuffing, the sausage pepper and onion rigatoni, and all the other recipes you share. Thank you
Made this a few years ago and is one of my top meals. The lemon sauce I make multiple times through the week. Pork, prawns, roasted potatoes, vegetables and rice. It takes everything to a new level. Use it as a dip as well.
This recipe, I mean, This Recipe is fantastic!!!!!! I made it exactly and added an additional pat of butter to the sauce to tone down the lemon a little and it was so delicious!! My family so enjoyed it and are already asking for it again!!!!!!!!! Thank you so much for sharing!!!
Why do I want to cook everything in your videos? This is definitely going on the list. Hubby and I will be celebrating our 31st anniversary on Friday and the dish for that night is your braciole. Can't wait! Thank you, Stephen!
Wow Stephen, another top notch recipe/technique vid! Everything you make is first rate! You are such a perfectionist in everything you do. We are so lucky to have you. Thank you Stephen! Always appreciate the background info you provide, too. Love you to pieces!
Not only have I been waiting on this recipe from a handful of my favorite chefs, I've been waiting for YOUR take on this one. I know exactly what I'm making for a nice summer dinner down here in Florida. Cheers, brother!
I love your channel. Excellent Content and very professional. I made this dish throughout my youth in the Restaurant business. IT was featured on every "continental" Menu in America during the 70s. Usually with veal. I couldn't wait to stop making it after I started running my own kitchens but I will admit is wonderful.
You did a Bang Up Job on this it's a emergency room visit if you eat it often 🤣 but your way love the Technique some of his ways pop tarts and meat etc just don't go together.
So says thousands of other people. There's no singular, "right" way to make this dish. Originally, it was made with herbs and one would use whatever they had on hand in correlation with the motif. No real chef, any cultured chef, would proclaim it's "mY WaAAy oR NooThINg!" Where would we be if it wasn't the for the gifted entanglement between cultures and their own origins? It's a beautiful thing. So yeah...you can absolutely put f***ing oregano in it if you want!
@@Galilean6 You can put monkey turds In the dish if you like it that way I'm merely telling you the classic original European recipe has no oregano You also will never find F****** OREGANO in a tomato sauce anywhere in Italy However the Greek Cooks will use it in their tomato sauces You're in my lane I don't care how you cook Just don't teach people the wrong recipe When you call it a classic original
Meunière is dry-dredged in flower, i.e., no egg, and the butter is browned. You wouldn't typically find "wet" in there either, like stock. Absolutely no garlic. It's similar I guess, but it's certainly not right to say that this is called meunière in french.
Have been making this past 35+ years and as yours it is very similar, my only difference is that I still like to tenderize my chicken cutlets. Very nice job on your video. one of my favorite dish
Tasty recipe. This is one of my favorite dishes I fry my lemon slices in the oil first then cook my chicken. Yummy. I made it after watching your video and made it with an Italian Pinot Grigio. Fabulous! Thanks for posting your recipe.
Thank you so much!!!!! Definitely using your butter, lemon, and garlic preps again!!! I rarely eat chicken breasts so I used chicken thighs marinaded in yogurt, olive oil with smoked paprika (next time I'm going to try turmeric or a curry blend). I used fresh chives and new growth oregano from the garden instead of parsley plus a ton of baby spinach. Served it with Basmati rice. It was Amazing!!! It was like France meets India!!! It was a delight!!! I have a habit of muddying up my meals with too many ingredients so I really appreciate you making cooking recipes with simple ingredients.
This channel has made me enjoy cooking. I started with the stroganoff then made the wheat beer chili. Chicken Francaise will be next! Thank you for sharing!
Omg that looks delish !!! I also love that Italian bread , I use the same bread !!! I’m going to make your version , I never did the butter with the flour like that mixed together .. thanks for the recipe !! ❤
Years ago I worked at an Italian restaurant that brought in a chef from Northern Italy and a chef from southern Italy. One of my favorite dishes there was the shrimp francaise. Even though I’m vegan now I still miss that like crazy.
My man :D My girlfriend misunderstood me and bought a lemon we had no use for. Just a day later you come up with this recipe and it's, like a lot of your recipes, just awesome. THANK YOU!
I'm a retired chef and pastry cook. I like your style. I'm going to make this tonight. Thank You.
Hello from France 🇨🇵
Alors ? Avez-vous testé la recette ? Réussi ou pas ?
Best cooking show ever. Every recipe is a hit with my Italian boyfriend. Says it's better than his mother's!
I am Italian. Naples area of Italy.
I grew up eating "Veal Francaise ".
Not the chicken 😊..
Looks beautiful.
I don't care if it is another cooking show, I love him❤
I live in Rochester, I grew up on Chicken French. My mother always served Chicken French with spaghetti that was combined with additional sauce from the chicken.
Thanks Steve ♥
chicken franchese is about as french as bubble gum
Thank you my home town Rochester N.Y.
I'M ITALIAN AMERICAN AND I GREW UP IN ROCHESTER N.Y. I NOW LIVE IN THE CENTRAL PART OF ITALY, ASCOLI PICENO I'VE BEEN LIVING HERE FOR 40 YEARS....... SAY HELLO TO ROCHESTER FOR ME BECAUSE I HAVEN'T BEEN BACK SINCE 2017....... TAKE CARE AND GOD BLESS YOU!!
Ciao from a fellow Italian-American with roots in Marche!
Made this tonight for my girlfriend and she was speechless. This is now in my rotation of favorites! What a great inexpensive dish that feels like opulence. Great recipe and approach!
Sweet I hadn’t made it bc I thought it would be pricey to get all the ingredients in this economy. Yaay!
Buddy. I'm from the west coast and this recipe isn't as well known as it is in the east. Total banger!!! Glad you made it
I've been cooking since I was 12. I'm now 63 and have loved cooking for my fraternity, coworkers, family, friends.....but you are helping me take it to another level!
The way you film the cooking process and talk through clearly without any fluff is great!! It so good I had to comment on it. Thank you for amazing recipe videos.
I had pork tenderloin in the fridge the day i watched this, so i tried it with slices of thin pork instead of chicken, it was Delish, had Soooo much sauce left over that i needed extra bread for sopping. My mum loved it.
Oddly enough, I prefer pork cutlet parmesan to chicken.
My Parents from Italy use veal cutlets not chicken
I love any chicken paillard dishes, but this is the most tender of all chicken dishes it seems. I have been making this dish for decades, but this tutorial was the very best and I learned a few new tricks. It's phenomenal and feels like you are at the best up town restaurant for such a low cost meal. A wonderful Valentine's dinner at home.
This is a great recipe. I went to Johnson & Wales Culinary Arts College, didn’t graduate but I love cooking. I’ve never done the butter & flour method. I’ll have to try it!
Your skills are on point. You gave tips that help home cooks. You are very clear and easy to understand.
I love capers with this dish. I do always have pasta and garlic bread with it though lol.
If anyone ever goes to New Jersey, go to Laico's restaurant. You can order this dish there and it’s beyond amazing.
Thank you for sharing another great video and recipe!
And yes real chefs use salt. People would be amazed to see how much salt is actually used in a restaurant in the kitchen.
Thank you! ❤
Nicely done! Thank you
If you're looking up this dish, it's from an Italian veal scallopine dish called vitello alla francese, (in a French style) adapted for chicken. It's pronounced frawn chay say. One of those classic northern Italian pan-reduction dishes like marsala, saltimbocca, piccata etc. And it's fantastic, I'm glad he posted this.
Not,is milanese ,born in Milan ,in naples called it "vitello alla francese"
Rochester NY Baby!
I have been waiting YEARS for you, Adam, Kenji, Ethan, Andrew, Brian or ANYONE to show this. It's one of my favorite meals but every recipe I've tried has been crap. Thank you! Can't wait to try. Perhaps next week.
Update: Did it. It's great! Mine came out a bit differently. The sauce was much darker, I think because i had darker fond on the bottom before putting the wine in. All in it took about 1.25 hours from the time I got everything out of the fridge to eating. The longest part is having the wine and stock reduce.
Man, I know all of those names except for “Andrew”. Unless you mean Babish and then I know them all. 😅Just to see:
Adam Regussia
J. Kenji Lopez Alt
Ethan Chlebowski
Andrew Rea “Babish”
Brian Lagerstrom
How did I do?
@@samstanage you nailed it!
Well now I'm invested to see if you make it right. Lol
@@Cwrigh25 Picking up the ingredients today!
@@PinkFreud1910how was it?
Thank you for this video!!! I stayed in France over 50 years ago as an exchange student. This was one of my favorite dishes. Unfortunately at the time I was a teenager who was more interested in the cute French boys than focusing on learning to cook! Trust me, I have regrets😂 Have made up for lost time😅
Will feel at ease now making this wonderful dish. Today, You've made an elder very happy😊. Bon Appétit...
This guy is absolutely the best. Everyone of his recipes are outstanding and just make sense.
As a Rochesterian this is awesome to see!
Would be great to see him do a plate next 😂
I’m Italian. I’ve lived in Rochester all my life. My grandparents were from Italy and we lived with them. I never had this dish until I was in my 20s and had it at a restaurant! 😂😂
I just made this for dinner just now and omg this is amazing. Kneading the butter into flour makes so much of a difference. I’ve never made this recipe before and i regret it. Thank you so much for sharing this. I will now be making this pretty often
This chicken recipe is beyond amazing!!! It is beyond restaurant quality!!! Best meal I have ever cooked!!! The sauce!!! I followed the directions, except that I substituted the flour with butter with brown rice pasta liquid and butter. This meal is surreal!!! Mangia!!!
MADE this yesterday but doubled the sauce and added capers. Then added pasta to the pan at the end, after the chicken was removed for the final time and it was awesome.
Thanks for the recipe that actually tastes good. So many recipes online tend to look pretty but horrible tastes due to social influencers trying to get their hit counts up. This was not the case subscribed and liked.
Great suggestion. Linguine would be perfect with this.
Capers are perfect for this recipe.
and that would be piccata. one of my fav dishes
@@lv42dazethat was my comment coming in lol
I really enjoy your no BS approach to cooking. Great job!
Holy Mother of James Beard!
I just made this and it’s goddamned delicious!!!
Your instruction and always including the “why” of your technique and steps make your tutorials a cut above. That, and you somehow always choose the coolest background music. Thank you!
Your recipes are so unique and inspiring. That's dinner tonight, I can't wait to start cooking.
I adore you. Love watching you. You always give precise directions, clear and easy to understand. Love your voice.
He is the best. Most authentic chef ever. Any recipe of his I make comes out superb. 🙏🏻❤️
I've made it twice, It is fantastic. Thank you so much for this recipe
Appreciate the Rochester acknowledgment! The origins of the dish are tough to nail down 100%, but a Rochester chef, Nate Cianciola, wrote a book called "Frenching Food Italian Style" that seems to get a decent amount of credit for popularizing around here. And it is 𝙨𝙪𝙥𝙚𝙧 popular here.
This is one of the food channels I trust 100%.
you are the BEST CHEF ON TH-cam!!!!!!! i made this ,nailed it because of you and your fantastic detailed explinations of how to do each and every step,all the tips to insure success. I can go on. You Rock. Please continue to give all the extra instruction and information as your cooking it is so appreciated. You brought into this dish a french method of putting the butter and flour togetjer then chill it and add at the precise time and i feel its an essential technique that makes the sauce perfect. Thank You Very Much!
I could almost eat this every day ...w/a nice salad .. I'm good. I used to get a great one in Bostons North End when I lived there, long ago. Villa Francesca... Love it...beurre manie is one of God's little gifts...🍋🍋...gotta make asap!
This was fantastic!! Just like being back in New York - thank you!!!!
Don't know if you read these but this has become one of my wife and I's favourite dishes and just wanted to thank you for this video
Que bien explicada la receta excelente video. Muchas gracias por enseñarnos esta receta.
I love this! I actually used to use this sauce and mix with scallops, chicken, and peas with an angel hair pasta. Amazing! I can see I have to perfect it. Thanks! You are an artist!
Sir, why is your food always so beautiful?! Every one of your recipes I do tastes amazing, but I can’t get your same presentation! Keep doing this channel forever!
Also popular in Rochester is this with artichokes (from the can or jar)
I love that this dude actually eats and enjoys the food at the end. So many cooking shows either dont eat the food, or take a rabbit bite and over react. This dude genuinely looks hungry and like he just wants some good lunch lol.
overreact is an understatement
That's because most of the shows are women cooking shows and they have to go and throw up after the show so they don't get too big or else they'll get fired... Because if you're a man you can't trust a skinny chef... But professional known women chefs are held to a different standard.
@@number1enemyoftheuseless985 Nah, I watch the men's cooking shows and many of them just display the dish without eating it or else take a single taste.
@@tweakypoppy why is Rachel Ray so wealthy and popular when she makes absolute trash pile recipes with corporate ingredients??
Same thing with a lot of so-called famous women chefs and I'll even throw a lot of men under the bus too because as far as I'm concerned you're not a chef unless you've trained under a master chef for 20 years... You have to be an apprentice before you can become a master and too many people are putting on chef coats walking around like they've accomplished something.
@@number1enemyoftheuseless985The most popular and requested cook in my restaurant is very large woman. We had two, in fact, before one left us.
Stop whining and just be a good cook.
Wow, amazing to be getting free professional cooking lessons! Learning so much, love it!
I love this recipe and demonstration! Straight to the point and no BS!!!
Made this tonight for the a wife. We both loved it.
Thank you for sharing this recipe.
I love the mixing the butter with the flour. 😍😍
Thank you for this recipe. I tried it and I ❤❤❤❤ it.
Love the butter/flour combo 👍 nice idea!
This is so similar to Chicken Picatta. Just missing the capers. My favorite dish.
Yessss I could add cappers but what an absolutely exquisite dish thank you so much chicken was so tender my Italian husband absolutely thought the mung cake could not possibly cook any thing and this was it
Except it has egg batter
@@headleygrange6205 i can do w/out the egg batter.
I said the same thing 😂 it's so good
The main reason I love watching your cooking video is because of the momentum which you are characterized by and your fabulous recipes!! Thanks do much for keeping me updated with my favorite eating from both France and Italy!! Oh, and I love watching you enjoy the food you prepare!! 😋 ❤
Finally did this recipe. I was not disappointed! Thank you! The bread sopping was the best part
My MIL just told me this was her favorite dish last weekend and I offered to make it for her the next week (2 days from now). You wouldn’t believe how fast I opened this video once I saw the notification! Thanks for helping me stay in the good-book for MIL
Another home run! You’re like Barry Bonds sans the roids! My family loved this just like they loved the red pepper pasta sauce, the Mac n cheese w/ stuffing, the sausage pepper and onion rigatoni, and all the other recipes you share. Thank you
You nailed it.
I can tell by looking at it. Perfect dish
I have been making this for years and love the sauce over rice.
Made this a few years ago and is one of my top meals. The lemon sauce I make multiple times through the week. Pork, prawns, roasted potatoes, vegetables and rice. It takes everything to a new level. Use it as a dip as well.
This recipe, I mean, This Recipe is fantastic!!!!!!
I made it exactly and added an additional pat of butter to the sauce to tone down the lemon a little and it was so delicious!!
My family so enjoyed it and are already asking for it again!!!!!!!!!
Thank you so much for sharing!!!
Ahh, my favorite dish. I love that you're making this. That garlic technique is top-notch.
And yet again, another perfect video!
Love any recipe that lets you use techniques and flavors from multiple regions
Looks delish! Also love the background music. Soothing.
So I made this recipe tonight and it was AMAZING!! Thank you for the recipe!!!
Why do I want to cook everything in your videos? This is definitely going on the list. Hubby and I will be celebrating our 31st anniversary on Friday and the dish for that night is your braciole. Can't wait! Thank you, Stephen!
Just made this for my family - 2 videos in a row, 2 recipes that will definitely be made many times in the future - keep up the great work
Wow Stephen, another top notch recipe/technique vid! Everything you make is first rate! You are such a perfectionist in everything you do. We are so lucky to have you. Thank you Stephen! Always appreciate the background info you provide, too. Love you to pieces!
Now that's good cooking I'm not even hungry and that made me hungry great preparation of a great dish
Catching up on your show, absolutely love all that you are sharing with us. Keep up the excellent work.
Not only have I been waiting on this recipe from a handful of my favorite chefs, I've been waiting for YOUR take on this one. I know exactly what I'm making for a nice summer dinner down here in Florida. Cheers, brother!
I love your channel. Excellent Content and very professional. I made this dish throughout my youth in the Restaurant business. IT was featured on every "continental" Menu in America during the 70s. Usually with veal. I couldn't wait to stop making it after I started running my own kitchens but I will admit is wonderful.
Oh geez, now I have to run home and feed myself. Looks amazing.
Made this tonight. Loved it. No wine. Thanks so much!
You made this beautifully Steve. Fantastic. It's one of the best chicken dishes
You did a Bang Up Job on this it's a emergency room visit if you eat it often 🤣 but your way love the Technique some of his ways pop tarts and meat etc just don't go together.
I am an Italian chef with 40 years experience Never Oregono In this dish
Humphrey use the fresh oregano cat!!!!
So?
@@sheilahtaylor3005 So don't use f****** oregano That's what so
So says thousands of other people. There's no singular, "right" way to make this dish. Originally, it was made with herbs and one would use whatever they had on hand in correlation with the motif. No real chef, any cultured chef, would proclaim it's "mY WaAAy oR NooThINg!" Where would we be if it wasn't the for the gifted entanglement between cultures and their own origins? It's a beautiful thing. So yeah...you can absolutely put f***ing oregano in it if you want!
@@Galilean6 You can put monkey turds In the dish if you like it that way I'm merely telling you the classic original European recipe has no oregano You also will never find F****** OREGANO in a tomato sauce anywhere in Italy However the Greek Cooks will use it in their tomato sauces You're in my lane I don't care how you cook Just don't teach people the wrong recipe When you call it a classic original
Love your way of doing things. Straight and to the point. Good descriptions of how to do the techniques. Thank you!
The name of this sauce is french is call " meunière " . The classic way to serve this sauce is with fish call " sole " in french.
I’ve prepared a creole meunière sauce. With fish. Would be great with chicken.
The dish looks and sounds fabulous.
Meunière is dry-dredged in flower, i.e., no egg, and the butter is browned. You wouldn't typically find "wet" in there either, like stock. Absolutely no garlic. It's similar I guess, but it's certainly not right to say that this is called meunière in french.
Have been making this past 35+ years and as yours it is very similar, my only difference is that I still like to tenderize my chicken cutlets. Very nice job on your video. one of my favorite dish
Tasty recipe. This is one of my favorite dishes I fry my lemon slices in the oil first then cook my chicken. Yummy. I made it after watching your video and made it with an Italian Pinot Grigio. Fabulous! Thanks for posting your recipe.
Thank you so much!!!!! Definitely using your butter, lemon, and garlic preps again!!! I rarely eat chicken breasts so I used chicken thighs marinaded in yogurt, olive oil with smoked paprika (next time I'm going to try turmeric or a curry blend). I used fresh chives and new growth oregano from the garden instead of parsley plus a ton of baby spinach. Served it with Basmati rice. It was Amazing!!! It was like France meets India!!! It was a delight!!! I have a habit of muddying up my meals with too many ingredients so I really appreciate you making cooking recipes with simple ingredients.
That is an heirloom recipe you pass down to your kids, its a gorgeous thing.
This recipe looks "to die for"! Beautifully done!
This channel has made me enjoy cooking. I started with the stroganoff then made the wheat beer chili. Chicken Francaise will be next! Thank you for sharing!
I made it today and it was the best I've ever eaten. Thank you.
Love your version of making my favorite dish!
Excellent option in kneading the flour with the butter! Thank you 😊
One of your best, Steve. I say this as someone who's made about 25 of your recipes. The eggplant parm is still my favorite.
Love your love for Italian cuisine. The pepper sauce is a special treat...
I made this tonight. Thank you for bringing joy to our dinner table!
Butter and flour kneeded together. Ingenious! I will be trying that the next time I make a chicken francaise. Great video. Thank you!
Thank you so much for sharing this lovely dish, when you love cooking it definitely shows
Finally a video with explanation that makes sense and looks good!
Your videos are always excellent. You explain each step clearly. I will definitely make this recipe.
Omg that looks delish !!! I also love that Italian bread , I use the same bread !!!
I’m going to make your version , I never did the butter with the flour like that mixed together .. thanks for the recipe !! ❤
I made this today. I love your detail instructions. Delicious!
Love your cooking, your a really good cook!!! Thanks for sharing.
Years ago I worked at an Italian restaurant that brought in a chef from Northern Italy and a chef from southern Italy.
One of my favorite dishes there was the shrimp francaise. Even though I’m vegan now I still miss that like crazy.
What a great cooking video. You showed the fine points and it is much appreciated!
My man :D My girlfriend misunderstood me and bought a lemon we had no use for. Just a day later you come up with this recipe and it's, like a lot of your recipes, just awesome. THANK YOU!
Seems very similar to a chicken vesuvio in terms of how it’s made. I really like the butter and flour together im gonna have to try this!
WOOOOOOOOOOOOOOOOOOOOOOW! Beautifully done! Love the step by step directions. I can't wait to try it!
This looks beautiful and similar to Chicken Picata, but minus the Capers, which is A+ in my opinion. I look forward to trying this sometime!
Dude, your Italian and French cuisine recipies are Bella! I love your videos..Bravo
I absolutely love this dish ! I had gotten this recipe from a chef from a really popular restaurant I used to patron years back . It is divine ✨️