How to Make Homemade Chicken Francaise | SAM THE COOKING recipe
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- čas přidán 15. 07. 2024
- A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées - or sitting at your kitchen table. Either way you’ll be really happy.
00:00 Intro
00:26 Trimming & flattening chicken
3:55 Making the dredge & coating chicken
5:51 Making an egg wash
6:49 Egg washing & cooking chicken
8:18 Letting chicken rest
8:26 Deglazing the pan & making a sauce
10:55 Plating
11:33 First Bite
12:21 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - Zábava
Chicken French/Française was developed in Rochester, NY as an alternative to the more expensive (and to some people at the time ethically objectionable) veal version that was popular in New York City.
My grandmother used to same knife, utensils, cutting board & plates when making chicken, pork, fish and a variety of vegetables. Her kitchen was cross-contamination 101. Nobody ever got sick, except my one cousin, and he’s a real asshole anyway.
Love your channel.
😂🤣😂🤣😂🤣😂🤣😂🤣
This dish was created many years ago, by Italian immigrants, when French cuisine was considered more haute the Italian. You fried the chicken beautifully, but the sauce is a bit thin. You can try to flour a few pats of butter before the chicken is floured, and reserve them until you make the sauce. That bit of flour on the butter really helps a lot to thicken the sauce as they're swirled in!
THERE BACK YES sounds like old times. thank you love you throw together food. It always looks so so good.
A great return to longer-form videos. Looks delicious!
I love your knives. I’ve bought several and given it as a gift. Thank you for being you and doing what you do. 🌷🌷🌷
glad to see the videos back to normal, thanks Sam!
It was invented by Escoffier sometime between 1890-1915 it was adapted by a American Italian chef in the 40s from New York. He took his wife to a French restaurant his wife had a dish that was like meunière but had crawfish on top of chicken breast. At the time he had a hard time selling piccata because most people didn’t like or know what capers we’re. In Italy by the Swiss alps they would dip chicken in a mixture of egg and parm cheese. For piccata. This dish in Italian means roughly French way.
Enhancing my cooking skills thanks to you!!!! Thanks for your videos! 💙
How fun.. I was just looking into making Sole Meunière .. love it .. ty
I cant wait to make this! Its one of my faves!
Yes love the return to the old format!
Best Chicken Francaise recipe I've tried. This was really delicious and easy.
Oh, but YES! I am definitely making this one😁. Thank you!
Looks delicious!! thanks
Thanks for the dinner inspiration!
One of my fave dishes.
You had me at the bottle of olive oil! Too funny, yet so practical!
Luv your channel,and your character
Can’t wait to make this.
I'll be making this Friday.
2021 still watching Sam and max
Will have to make this with your lemon pasta dish.
“This deserves some rich history!” 🤣 gave me a laugh towards the end there
*Only 18* 👇👇👇
781332.loveisreal.ru
Wow, a whole video without swearing once! lol Looks really good.
Take this dish to the next level by putting a mound of arugula in the middle of the plate and putting the chicken right on top. The hot sauce poured over at the end semi wilts the arugula. The pepper flavor of the arugula works really well.
yay for the ramblings
The ramblings are the good part that other food shows don't have, and they are an essential part of these videos.
Love that you’ve included your kids in your profession. I only wish I could. But I’m an RN and they both hate blood. 😂😂
Yumness!
more than afew minute video letz go
Mmmm
Yummms!
my favorite dish growing up, with extra lemon...originally veal tho...nobody beats meat like sam....
Sam, I just want you to know when I say things like "putz" or "schmuck" it's commedy. Terms of endearment. 🤣
this is liiiit
What kinda sides would you serve this with? Mashed potatoes, grilled veggies?
The recipe came to New York City with the first wave of Italian-American immigrants and became known as "Veal French." Eventually, the recipe migrated to Rochester, New York's large Italian-American community, where the chicken was substituted for the more expensive veal. "Google"
Try adding breaded artichoke hearts to the recipes.
💖💖💖 I am drooling, absolutely Need this in my be!ly!
Just insane! Absolutely incredible!
🍴💓😛 I'd eat the heck out of this ~ yes please!
Omg Yum!
Sam: Everyone needs a good set of knives
Also Sam: I don't have a meat pounder just use a glass bottle.
WHAT??😂😂😂
what would be a good side dish for my weekend chiken???
No garlic? Love u man
need to redo this
Can you make beef wellington
Needs a tad of flour for that gravy cause it’s way too watery, and the parsley gets added in the end. Also the chicken is supposed to be placed back into the gravy for 5 min per side.
Why didn't you cut it in half the pound out the halves?
Butterfly large chicken breast to make the flattening process easier. Just sayin' It ripped because you had to pound so much. What about some heavy cream for the sauce to finish?
You don't contaminate it with your chicken hand, so you rather contaminate it with your mouth! Got ya!
Michael McManus it is so unbelievably, 100% completely, absolutely different.
what up sammmmmmm
Sam The Cooking Guy: "I don't have a Meat Pounder"
CZcams Viewers: wwwuuuuuutttttt? (bong load exhales prematurely) *cough cough cough*
The recipe looks very good ! But I have my doubts about the chicken, is it really cooked ? I did not see you keeping the chicken long enough in the pan. Just saying! I would let it cooked longer in that sauce 😌
Y not butterfly it in half
Because beating it with a glass bottle enhances the flavor.
That dish is from Italy ,!!!
Flattening is way easier if you butterfly the breast first.
You could have cut the chicken breast horizontally in half and pounded it less. No tearing!
Can you make the hardest dish you know how to make
You could have butterflied the breast first. There should be parsley and lemon juice in the egg mix. And the butter should be added after reducing the sauce. But well done anyway.
Please make sesame chicken
You keep your hand away from the bag to avoid 'contaminating anything' then you open it with your mouth?
You have an Evo, you have a smoker, you have a wok for the grill, etc. How, for the love of god, do you not have a meat pounder?
Lisa Wirz 😂😂
I just watched Sam the cooking guy beat his meat.....
No lemon?
Don't shortcut the videos! You got 15 to 20 minutes. Use your time!
Don't be afraid of getting the whole family involved either.
needs fresh garlic!
It’s a little difficult because it’s so big.... yea that is what she said
Wiki says:
When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese except they substituted chicken for the more expensive veal.
But, we all know that not a credible source. Still interesting
That's actually true! A chef here in Rochester adapted veal French from NYC, but due to the price of veal, and supposedly anti-veal crusaders boycotting the restaurant, he made a version with chicken. Then artichokes, then haddock, etc., etc.
No salt !
I would maybe put the chicken *BACK* into the sauce to let it get absorbed into the chicken, and also would have added some garlic to the sauce as well to take it up a notch.
Kman agreed, i just toss two crushed cloves in the hot oil a few seconds before the chicken goes in, and leave it in through the end of making the sauce.
Also, finish cooking in the sauce at the end is great. The breading doesn’t get soggy and fall off like you think it would, it just soaks up all the sauce goodness.
@@karlbratcher6482 .. I'm not a clove fan, but anything just to make it your own and put that extra touch on it is awesome 👍
@@Kman. He meant two crushed garlic cloves.
@@JohnSmith-gq9gn ... Another observation is this, why dirty a plate like he did? He took the chicken from having just dusted it with flower, and placed it on a clean plate 😱... When he *COULD* have taken it and moved it *DIRECTLY* to the egg mixture. I think he's trying too hard.
Also, if you're going to take the time to make a presentation like this in a video, that's *TWO* servings of chicken so he should have cut it in half prior to putting it in the pan and cooking it. Nothing else is on the plate except a big slab of chicken.
@@Kman. I think that you are overthinking this. the guy goes a hundred miles a minute and cooks on the fly. He gets an idea and then runs with it. He makes mistakes...like we all would..and learns from it. Then we all learn from it. You are being to critical....that's the beauty of his videos. It's fun and informative......stop holding him to a ridiculous standard. It's a dude in his house doing his thing.
There's a joke or 2 in this video...LMAO
No need to use a spoon to pour the sauce on there. Just dump all that goodness on!
you forgot the parm cheese
No parm cheese
If you like this recipe, you will love this Chicken Francaise Recipe czcams.com/video/7P1ChaN72Io/video.html
bom. dia. camarão marinado na frigideira com manteiga erva doce alho leite de Coco. .....montagem do prato arroz com açafrão cubos de queijo branco e o. restante por cima ...😆😆😆😆😆
No Mushrooms????
Don't ever do that to olive oil again
Hey Sam! -- Francaise vs. Piccata. Not much difference between the two, right? Isn't Piccata prepared the same way, except you just sauté shallots and add capers? Or is there more to it? Inquiring minds want to know. There's a dinner bet on your answer, so give us your take, please.
milehighed5280 no answer grom the mighty chef?
Gerry Blais Nope. Nothing yet, but to his credit, he has answered a few of my other comments, so.....but it's been a month since I wrote it, so I doubt if he'll get to it now.
@@milehighed52801 - Aside from the capers (and shallots if you like), the only other main difference is that Piccata uses just flour in the prep, while Francaise (or Franchese) uses both flour and an egg wash before going into the pan. Otherwise they are fairly identical.
@Maximillian Osaben Thanks, that's what I've come to understand. I always thought that was the main difference.
I think this chicken was from LA. What a breast!!!!
He don’t know from!
Hey did you know that chicken Francese isn't French at all not even Italian this particular dish was invented in Rochester N.Y,
Check out my chicken Francese PASTA FAZOOL episode 19.
Sauce is too thin, otherwise great
I would eat the fuck out of that. With Egg Noodles and Peas
No Garlic?
Ok so not only did you touch like everything in your kitchen with chicken hands, but francaise is supposed to get a double dredge, bro! Final product looks tasty but wtf
After handling raw chicken and raw eggs you’ve touched: kitchen towel, fridge, salt and pepper shakers, pan handle, drawers. That kitchen is ground zero for salmonella
i was going to say your making me nervous with pounding the chicken breast with olive oil bottle AND THEN u say u broken it b4 🤦🏽♀️ use frying bad or a pot plzzzz
Making your own fogra (so) would be difficult.... I can't believe you'd even mention it. The way I clearly see you love animals... I hope so much that you don't eat that, made out of evilness by extreme animal torture. You are my favorite Sam, I really want it to be that you will have nothing to do with that.
What you mean...its fat all over it.....fat is flavor.....all good chef know that
Francaise = Frankaize
Française = Fransaize
Just an FYI
4:41 you sound like every woman I've ever been with
How dare you assume that chickens gender! 😂
😂
This dummy didn't put lemon in the dish. 🤔
HE IS NOT A PROFETIONAL GUY SA YOU CAN SEE
Amateur!
STUPID WAY TO HANDLE OOD. I REALY DONT LIKE IT
This video presentation has no relation to actual chicken francese and should be ignored. For starters, it's an Italian dish. Secondly, you use pounded chicken cutlets, not a slab of chicken as shown. Everything else is also wrong, so just forget this absurd version.