My mother used Wondra flour for thickening sauces & gravies, so I usually use that. You can use it for breading cutlets as well, it makes a nice crisp coating.
Hi first want to tell you my husband is seeing impaired and listens to you and I read the recipe so he can cook your dishes and they are AMAZING. You really have a way of taking the stress out of a new dish. Thanks I would like to know what the burner or portable cooking device is that you use in this video? Thank you in advance and keep up the EXCELLENT WORK!!!
Hi there - I'm so happy you and your husband find value in my recipes! I always felt cooking shouldn't be a stressful thing - if anything it should be a stress reliever, so I'm thrilled to hear that comes through in my videos. The cooking device is a portable butane burner. The ones I use are made by Iwatani and were purchased on Amazon. I also buy the butane in bulk from Amazon, but if you live near an Asian market they can be found for even cheaper. Thanks for the support!
If it's hard to source one of the small stoves, Walmart sells them in their camping department for about $20, and unless they are out of stock, they sell the butante fuel too. I've used mine many times and love it! I will often use it to cook fish out side in the good weather so I don't smell up the house.
@@SipandFeast I hate cooking because it seems like too much of a fuss for one person but your recipes are so quick, simple, & to the point... prep time is a breeze & cooking time isn't much longer. You don't use tons of bowls, utensils, etc... only the bare necessities so cleanup is also pretty easy. Thanks, Jim.
Thank you for this. I cook primarily on my semi and I’m pre-diabetic. I can definitely adapt your recipes to use fewer carbs but retain the essential flavors of the dish. Can’t have wine on a semi so using just the chicken broth would work well for me. I can meal prep many of the ingredients on my down time and make this fairly quickly and have with a simple salad/vinaigrette for a quick healthy dinner. Thanks again.
Jim, it was so funny to watch this video from 2yrs ago. They look so different from today, but they’ve always been great. Very chill vibe, lots of encouragement. Only because of you, I always filet chicken breast and they cook so much better. Thanks!
This looks delicious. Thanks for making cooking noobs feel comfy. James's leather jacket though - stole the show. So nice for you to include your family.
What an excellent tutorial! You share your expert knowledge of the recipe. I made it tonight for dinner. My husband raved! I’m new to this program. Two weeks ago I tried the pasta in brandy cream sauce. Another delicious recipe. I’m eyeing the stuffed zucchini boats for next week. Thanks so much for sharing and I truly believe food can bring people together.
This reminds me of a dish I discovered while living in Italy called scaloppini al limone. The only thing different is that you used chicken stock in the sauce. I need to try this and see what the chicken stock brings to the dish!!
Hello. I hope you are well and safe. I always enjoy your videos. When I worked in Bensonhurst Brooklyn. We ordered lunch from a lot of little mom and pop stores for lunch. My favorite was a potato and egg hero with melted mozzarella. I think it was garlic bread. Friggin amazing. That was 30 years ago. I still haven't had anything as good, including my own. PLEASE have a show on mom and pop foods that we love and miss. Another sandwich was mashed chick peas like a patty cooked on a flat top with crunchy onions and a big dollop of cold ricotta on fresh Italian bread or roll. It depended what the person cooking decided, LOL. Thank you so much. Anne Marie Monello
Thanks for liking the videos! That potato egg hero sounds great! I try to include all the recipes my Grandmother made when I was a kid, but I've forgotten a lot of them as has my mother.
I had a close friend going though chemotherapy and everything tasted like metal (usual side effect). I learned that LEMON gets rid of the metallic taste and you can enjoy food. I made Chicken Francese all the time for her and served it over Rice Pilaf OR with Angel Hair pasta... Mary told me my cooking saved her life. I've been making Chicken Francese for years with different techniques. I'll try your method next time. I add fresh grated parmesan while the chicken is keeping warm in the oven. Merry Christmas.
Love your channel. I have followed recipes for chicken / veal francese for a long time. Many years ago, a master chef in a local Italian restaurant (who claimed to have been a chef for the Pope - who knows if that was true), gave me a brief master class in his exquisite presentation of veal francese. His recipe was different from all the recipes I have looked up over the years, and the final consistency is what was/is unlike your recipe. The difference in the process was in the quantity and temperature of the butter into which the dredged and egg-battered scaloppini was prepared. The melted butter was at least an inch deep and it was heated to the boiling point. It was the roiling boil that puffed up the egg batter into the texture I was introduced to. The first time I tried to reproduce the recipe, the scaloppini fell flat. I asked the chef what I did wrong and he immediately diagnosed the quantity and temperature of butter. Most of us are somewhat afraid of getting the butter to boil without burning. But he was correct.
@@monermccarthy7198 That's what I do & I've never burned the butter. Jacques Pépin & Gordon Ramsay, amongst other chefs, suggest using that mixture so the butter doesn't burn.
Anytime! For italian cuisine I also enjoy youtube channels Mary Anne Esposito and Orsaracooking. Thanks again for sharing your knowledge-its really helped me improve my cooking of Italian dishes and to understand how the little details make it so refined
Thank you man! I'm no expert but I have a love for Italian , especially Italian-American food. It's basically the only thing I ate growing up. Both of the people you mentioned are great cooks! The person I probably learned the most from on TV was Lidia Bastianich. I used to watch her on PBS with my Grandmother when I was a kid.
I think you are improving on your videos every single time. I would enjoy a bit of music too, but overall feel is that you are getting more professional on production side. As for recipe it's great, as you said it's like an Italian/American thing. The only thing I would do to make my job easier, I would make a roux and then add it to the sauce, I think it would save time. Definitely trying out this one! Hope to see more of these Americanised Italian dishes.
Thanks for the detailed review! Just trying to improve a little bit each time. The roux is a good idea. Music has been hard for me. I feel it's an art to get the right feel.
Thanks very much! I did a whole Feast of the Seven Fishes series for Christmas season: th-cam.com/play/PL0QyikC1o6v2zSyIy8jHRncsbP3ucKIs6.html. I will make a series for Thanksgiving this year. That should be a good one!
Great recipes, great video! Thanks, James! Can't wait to try it. As for future recipe suggestions, how 'bout chicken marsala? Would love to see you make that one.
Love your recipes and presentation. I can't use wine any good substitutes. I know I could increase the stock but anything to help with the flavor thanks
For next time: Butterflying describes cutting a piece of meat so that it folds out making it larger and thinner. Filleting is where to remove flesh from the bone ….but I digress…YUM!!!
Thank you for the video.. I’m interested in the portable gas burner that you’re using. How many BTUs is it? And do you have any recommendations? Are you happy with it?Thank you
They are great for what I need them for, but I wouldn't use them as a permanent thing. They are about 13-15k btu's depending on model. The butane cans last about 60-90 minutes.
I promise I'll make soon, but in the meantime I recommend Lidia Bastianich's recipe. She has a few stuffed artichoke recipes posted online and they are all good!
I used cooking wine and i guess way to much flour. I ended up with no real taste in my sauce. Lemony basically(didnt follow your recipe) i think ill try your way next 👍
This is my very FAVORITE dish of all time!!...I am one of the (heavy on the Francese sauce) people...absolutely love it and anything citrusy👍👏
YUM! So simple but sooooo delicious!! It's great that your kids are growing up knowing what really good, quality meals taste like. Thanks for sharing.
Thanks! Hopefully they will pass it on to their family.
My mother used Wondra flour for thickening sauces & gravies, so I usually use that. You can use it for breading cutlets as well, it makes a nice crisp coating.
Me too on the Wondra… it has turned my gravy into magic. Haha. Seriously it’s like sprinkling fairy dust into the pan.
They still make Wondra? Wow!!
Hi first want to tell you my husband is seeing impaired and listens to you and I read the recipe so he can cook your dishes and they are AMAZING. You really have a way of taking the stress out of a new dish. Thanks I would like to know what the burner or portable cooking device is that you use in this video? Thank you in advance and keep up the EXCELLENT WORK!!!
Hi there - I'm so happy you and your husband find value in my recipes! I always felt cooking shouldn't be a stressful thing - if anything it should be a stress reliever, so I'm thrilled to hear that comes through in my videos. The cooking device is a portable butane burner. The ones I use are made by Iwatani and were purchased on Amazon. I also buy the butane in bulk from Amazon, but if you live near an Asian market they can be found for even cheaper. Thanks for the support!
If it's hard to source one of the small stoves, Walmart sells them in their camping department for about $20, and unless they are out of stock, they sell the butante fuel too. I've used mine many times and love it! I will often use it to cook fish out side in the good weather so I don't smell up the house.
@@SipandFeast I hate cooking because it seems like too much of a fuss for one person but your recipes are so quick, simple, & to the point... prep time is a breeze & cooking time isn't much longer. You don't use tons of bowls, utensils, etc... only the bare necessities so cleanup is also pretty easy. Thanks, Jim.
Thank you for this. I cook primarily on my semi and I’m pre-diabetic. I can definitely adapt your recipes to use fewer carbs but retain the essential flavors of the dish. Can’t have wine on a semi so using just the chicken broth would work well for me. I can meal prep many of the ingredients on my down time and make this fairly quickly and have with a simple salad/vinaigrette for a quick healthy dinner.
Thanks again.
Jim, it was so funny to watch this video from 2yrs ago. They look so different from today, but they’ve always been great. Very chill vibe, lots of encouragement. Only because of you, I always filet chicken breast and they cook so much better. Thanks!
People don't realize how amazing this simple dish is. Thanks!
This looks delicious. Thanks for making cooking noobs feel comfy.
James's leather jacket though - stole the show. So nice for you to include your family.
Like the flour/butter idea. Perfect for just a little thickening
I made it today. So delicious!!! I enjoy your channel so much! You really know what you’re doing and you’re so down to earth!!
Absolutely beautiful. Thanks.
love that butter/flour trick.
Sounds and looks great I'm making this recipe this weekend. Thank you!!!
I love parsley but I think your the parsley King . My mother, God Rest her soul would put it in everything even mashed potatoes and it was great.
Lol! I do use a lot. I definitely learned this from both my Grandmother and Mother.
Hey sweet man:
I am cooking so much of your food. Dying with delight.
Thanks.
SR
Excellent as always.
Your photography skills are insane!
What an excellent tutorial! You share your expert knowledge of the recipe. I made it tonight for dinner. My husband raved! I’m new to this program. Two weeks ago I tried the pasta in brandy cream sauce. Another delicious recipe. I’m eyeing the stuffed zucchini boats for next week. Thanks so much for sharing and I truly believe food can bring people together.
Thank you so much and happy you're enjoying the recipes!
I am so addicted to your channel. Next Sunday I will attempt my first meal from your channel. Keep it coming.
I hope you enjoy the first one and thanks for watching!
This reminds me of a dish I discovered while living in Italy called scaloppini al limone. The only thing different is that you used chicken stock in the sauce. I need to try this and see what the chicken stock brings to the dish!!
Yum,yum that looks So good..
Se ve espectacular y delicioso 😋 Good video congratulations
Thanks very much!
Hello. I hope you are well and safe. I always enjoy your videos. When I worked in Bensonhurst Brooklyn. We ordered lunch from a lot of little mom and pop stores for lunch. My favorite was a potato and egg hero with melted mozzarella. I think it was garlic bread. Friggin amazing. That was 30 years ago. I still haven't had anything as good, including my own. PLEASE have a show on mom and pop foods that we love and miss. Another sandwich was mashed chick peas like a patty cooked on a flat top with crunchy onions and a big dollop of cold ricotta on fresh Italian bread or roll. It depended what the person cooking decided, LOL. Thank you so much. Anne Marie Monello
Thanks for liking the videos! That potato egg hero sounds great! I try to include all the recipes my Grandmother made when I was a kid, but I've forgotten a lot of them as has my mother.
Love your recipe! This is definitely one of my favorite dishes 😋
Thanks very much! Appreciate you watching and commenting.
Very nice presentation 👍
I thought I clicked on Steve's channel for a few seconds! I always thought this would be more complicated.
I had a close friend going though chemotherapy and everything tasted like metal (usual side effect). I learned that LEMON gets rid of the metallic taste and you can enjoy food. I made Chicken Francese all the time for her and served it over Rice Pilaf OR with Angel Hair pasta... Mary told me my cooking saved her life. I've been making Chicken Francese for years with different techniques. I'll try your method next time. I add fresh grated parmesan while the chicken is keeping warm in the oven. Merry Christmas.
Hope you enjoy this style. Merry Christmas.
Making my first Grandma pizza.. Dough is proofing in the fridge. Wednesday the verdict!
I never heard of this until I moved to Rochester NY. For some odd reason it’s popular there. They Americanize the name to chicken French
You are the best in the kitchen 👍
Thank you😀🙏
Love your channel. I have followed recipes for chicken / veal francese for a long time. Many years ago, a master chef in a local Italian restaurant (who claimed to have been a chef for the Pope - who knows if that was true), gave me a brief master class in his exquisite presentation of veal francese. His recipe was different from all the recipes I have looked up over the years, and the final consistency is what was/is unlike your recipe. The difference in the process was in the quantity and temperature of the butter into which the dredged and egg-battered scaloppini was prepared. The melted butter was at least an inch deep and it was heated to the boiling point. It was the roiling boil that puffed up the egg batter into the texture I was introduced to. The first time I tried to reproduce the recipe, the scaloppini fell flat. I asked the chef what I did wrong and he immediately diagnosed the quantity and temperature of butter. Most of us are somewhat afraid of getting the butter to boil without burning. But he was correct.
Thanks for sharing the technique. I'll have to try it out.
@ Pat are you sure chief didn't cut the butter with a neutral oil? I would think the butter would burn.
@@SipandFeast You're a great Daddy!
@@monermccarthy7198 That's what I do & I've never burned the butter. Jacques Pépin & Gordon Ramsay, amongst other chefs, suggest using that mixture so the butter doesn't burn.
@@dee_dee_place I learned that from working at restaurant long ago, it never failed me.
The best !
Awesome video!!!
Thanks very much!
My Fav
I love the detail breakdown.. looks great thank you!.. subscribed and cooking this tonight with the wifey
Thanks very much! Hope you enjoy it!
Great video. I watch alot of cookig videos and you do the best job of explaining all the details. Much appreciated!
Thanks so much! Really appreciate the feedback🙏
Anytime! For italian cuisine I also enjoy youtube channels Mary Anne Esposito and Orsaracooking. Thanks again for sharing your knowledge-its really helped me improve my cooking of Italian dishes and to understand how the little details make it so refined
Thank you man! I'm no expert but I have a love for Italian , especially Italian-American food. It's basically the only thing I ate growing up. Both of the people you mentioned are great cooks! The person I probably learned the most from on TV was Lidia Bastianich. I used to watch her on PBS with my Grandmother when I was a kid.
Love the hat!
Let’s Go Mets!!!
I think you are improving on your videos every single time. I would enjoy a bit of music too, but overall feel is that you are getting more professional on production side. As for recipe it's great, as you said it's like an Italian/American thing. The only thing I would do to make my job easier, I would make a roux and then add it to the sauce, I think it would save time. Definitely trying out this one! Hope to see more of these Americanised Italian dishes.
Thanks for the detailed review! Just trying to improve a little bit each time. The roux is a good idea. Music has been hard for me. I feel it's an art to get the right feel.
@@SipandFeast And you are sir! I only wish I had the same constancy as you do.
Try it over angel hair or thin spaghetti, but double the sauce( you can use all chicken broth if you don't want to use alcohol )top with parmesan.
Love your videos. Would love to see you Deniro Impression, you look a lot like him.
Your channel is awesome. Can you do a video or series of videos explaining what you cook for various holidays? I will definitely be taking notes!
Thanks very much! I did a whole Feast of the Seven Fishes series for Christmas season: th-cam.com/play/PL0QyikC1o6v2zSyIy8jHRncsbP3ucKIs6.html. I will make a series for Thanksgiving this year. That should be a good one!
GO
You are amazing
Great recipes, great video! Thanks, James! Can't wait to try it. As for future recipe suggestions, how 'bout chicken marsala? Would love to see you make that one.
Thanks Patrice! Chicken Marsala is definitely coming up pretty soon.
Love your recipes and presentation. I can't use wine any good substitutes. I know I could increase the stock but anything to help with the flavor thanks
Just the stock or more lemon juice. Thanks for liking the videos!
👍👍
For next time: Butterflying describes cutting a piece of meat so that it folds out making it larger and thinner. Filleting is where to remove flesh from the bone
….but I digress…YUM!!!
Thank you for the video.. I’m interested in the portable gas burner that you’re using. How many BTUs is it? And do you have any recommendations? Are you happy with it?Thank you
They are great for what I need them for, but I wouldn't use them as a permanent thing. They are about 13-15k btu's depending on model. The butane cans last about 60-90 minutes.
@@SipandFeast
I had gas but now I have electric.. I like gas better but not sure if it’s cost effective .. Thank you for the feedback and videos
By any chance do you have a recipe for stuffed artichokes?
I promise I'll make soon, but in the meantime I recommend Lidia Bastianich's recipe. She has a few stuffed artichoke recipes posted online and they are all good!
Can you make it with boneless thighs???
Why didn’t this child taste test ? Looks yummy
Not cooking with the parsley?
What’s the point of the egg?
I assume you're not joking. The whole dish depends on the egg to make it in the Francese style.
@@SipandFeast thank you! No I wasn’t joking lol
So jelly! Wish you were my better half. Single notooming.
Chicken cacciatore
I used cooking wine and i guess way to much flour. I ended up with no real taste in my sauce. Lemony basically(didnt follow your recipe) i think ill try your way next 👍
You forgot the parmesan cheese………🧀
Can I add capers? Is that allowed? What’s everyone’s thoughts?
Absolutely. Though you're getting closer to piccata if you do.
Hello my fave italian chef, your chicken looked devine .i know i've said i almost live at costco, ut i get my breasts at alberts
why not use the same pan you made the chicken in with its fond to make the sauce. Just remove all but a tablespoon of the fat and deglaze.
Fran-Chays?? I thought it was pronounced (Frik - ah - si) 🤷♂️
Two different dishes. Chicken Fricassee is a stewed French chicken dish while Francese is this one.
@@SipandFeast LOL...Well thats good to know🤐. Thanks
Way too thin