This CHICKEN FRANCAISE is a Perfect Plate of Heaven

Chicken Française, thin chicken cutlets, flour-dredged, egg-dipped, served in a lemon-butter and white wine sauce. It’s classic, delicious, and easy and we have not made it yet on this channel so let jump right into it.

Recipes:
Chicken Française

[dukecity]

I'm a retired chef and pastry cook. I like your style. I'm going to make this tonight. Thank You.

[paulaandviv]

Best cooking show ever. Every recipe is a hit with my Italian boyfriend. Says it's better than his mother's!

[thomasendres]

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 ♥

[mrkiplingreallywasanexceed]

I don't care if it is another cooking show, I love him❤

[Opie]

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!

[justjanie]

I am Italian. Naples area of Italy.
I grew up eating "Veal Francaise ".
Not the chicken 😊..
Looks beautiful.

[spicerack]

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.

[tretower]

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!

[PinkFreud]

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.

[donaldculp]

I've been cooking since I was 12. I'm now 63 and have loved cooking for my fraternity, coworkers, family, you are helping me take it to another level!

[brodyschiess]

I really enjoy your no BS approach to cooking. Great job!

[jeanineskitchen]

you are the BEST CHEF ON 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!

[jeanniebrooks]

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!

[kurtjohnson]

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.

[petergreppel]

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.

[ksmith]

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!

[pamyacuzzo]

I adore you. Love watching you. You always give precise directions, clear and easy to understand. Love your voice.

[SpoookyBooogie]

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

[Evan-bcnb]

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

[DaydreamsandNightmares]

Ahh, my favorite dish. I love that you're making this. That garlic technique is top-notch.