Video

Thank you!

that is right, no garlic in francaise!

Thanks! Thank you for watching

Thanks!

Thank You, much appreciated!

Yes, this has been pointed out before. I do you use sanitized tongs now, thanks!

Thank you!!

Canola oil, thanks for watching.

@@GourmetCafeBistro Ok, great. Thank you!

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.

Thank you! Awesome!

No, there is no garlic in this dish.

@@GourmetCafeBistro. Oh yes there is!

Catherine, Thank you so much!

Thanks, not sure I follow your short hand...

@@GourmetCafeBistro kp= kitchen porter , dishwasher

@@vasilefedeles8443 oh, ha,ha only on Saturdays.

@@GourmetCafeBistro wow , most people don't know how hard it is in the kitchen

Thanks! let me know how it turns out.

@@GourmetCafeBistro I definitely will

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!!!

Thank you!

Thanks for watching!

Just made it and it came out amazing...🤤👍🏻🤤

@@nociable Awesome!!

Thank you so much!

THANKS Bill!

Thank you!

Thank you!!

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!

Yes, the gas stove is the way to go!

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.

Yes, but it could certainly be hot.

WTF are you talking about I don't make money on CZcams 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 CZcams. 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!

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

Sounds like a nice home cooked meal, yum!

It was a demo moron

Jarimiah, glad you liked it. Thanks for watching!

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

Folks can definitely add more butter. just giving people a guideline for making the dish. thx

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.

thanks

Just saw this...I use Vella Chablis

There is no garlic in chicken francaise.

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.