Chicken Francese with chef Marco Barbaro

In this lesson, learn how to make this classic Italian recipe, trattoria style with simple, fresh ingredients.

[georgeolt]

Gino, you are a very gifted teacher! Wonderful presentation!

[gariejoyce]

Didn’t understand why you kept frying the chicken to 100% done. I never worry about complete doneness just about the proper color. It will be completely finished in the sauce

[sherihone]

loved all the tips. I didn't know you could freeze the a brown sauce. I am totally going to do that. Loved the fork sticking in the meat trick, I hate over cooking my chicken. awesome video, thank you thank you!

[MrSuperTestis]

I just came over your youtube channel and I love it. Hope you are doing great and I can enjoy more of your tips and recipes. Salute!

[grooping]

Excellent. Nino's? Coney Island Ave? Grew up as a kid eating Sunday dinner there. Holy moly.

[cesardiaz]

Great is always good to know non traditional way but at the end the flavors matter, chin chin🍷 from Peru🇵🇪

[NikkiPotnick]

Hi, this is the second video I watched that you've mentioned "brown sauce". What is it? As an Italian from North Jersey...never heard of it but my cooking skills are limited. :)

[AC-gwqu]

Your stock ladle ended up in your brown sauce. And then you put it back in the stock. You might want to invest in another ladle.

[irenemccann]

Much better and much healthier than using butter and cream as is the Franchise, I prefer the Italian way.

[Marrio]

Is a brown sauce like yours the same as an espanol sauce

[bryangarson]

Loving how much the lemon you used is touching the raw chicken. VERY sanitary 👍

[mstoutu]

Yeah I think that chicken is overcooked. The sauce looks wonderful though.

[wolfeson]

Maybe get a second label so you aren't mixing your stocks together. Great dish though.

[adamturner]

Weird why people think butter is "Unhealthy" butter is healthy. Not seed oil butter... actual butter.

[adamchurvis]

That wasn't "a minute and a half... two minutes, " It was only 45 seconds from the time the first cutlet made first contact with the pan to the time you said that.

[fp]

I don’t like too much broth with this dish…too soupy, chicken gets too soggy.

[melchizedekful]

your "fantastic" self checking method to stick a fork multiple times to the roasting chicken breast causing leaking moisture out of the breast that finally ends up dryer and less tasty result. it is a pretty amateur mistake please do not spread it. and furthermore it is perhaps a bit healthier if you make it with oil instead of butter (I personally pretty much doubt about it) but it is for sure will not be tastier.

[PJBearstein]

It is unnecessary and annoying to say 'too too much.'

[knockitofff]

why not just go all Asian food there, Chef soy boy LOL!!!

[anthonydemers]

I hate to tell what your cooking is French not Italian. And in Italy some areas cook piccata this way but with capers. A lot of people do not like capers. American Italian cooks started cooking it this way and even to this day don’t realize it’s French. Plus the true American way is to put grated cheese in the egg mixture like parmesan or Romano cheese nothing like killing that chicken way over cooked what cooking school did you go to. I guess you forgot how to matt’e a sauce. What do I know 45 years cooking professionally certified master chef who has cooked in Italy for eight years as well as France for five. But what the hell do I know.