Wow! This was a great recipe. I did it without the capers and it still tasted wonderful. The capers looked gross. But I loved the recipe and it was easy to make.
Chef Snow. Thanks for the great video. I'm assuming AP means All-Purpose. I need to get my hands on the dried herbs that you use. Many thanks again for the great video. I think it ingenuity that you managed to replace the capers with olives. Becoming a fan of your cooking vids.
Excellent. I plan on giving this a shot for my girlfriend this coming New Years weekend. May I ask what the process of "Reduced" / "Reducing" during the glazing process? Is it just turning the heat down a bit or? I really enjoyed the entire session. Thank you
I have a jar of capers in my pantry. I've had them for about 4 years. Should I throw them out? They've never been opened. But they've been in my pantry for a long long time.
all purpose poultry seasoning in our store at Harvest Eating or look for similar in your local store or buy fresh parsley and thyme, chop fine ans use those..
whats with the oven part am i suppose you just leave it in the oven to maintain the chickens heat or to cook it more. if its to cook it more how hot should the oven be and how long should it be in there
I just made this recipe and it's GREAT! My husband and I used to go to this little bistro that's is now closed and they would make this dish. Since it was his birthday today I thought I would make it for him and then I came across your recipe.
I didn't have wine so I subbed it for vegetable stock and I added more lemon juice and didn't flour the chicken, other than that I kept to the recipe and my husband... LOVED IT!!!
I also roasted some veggies, and small potatoes with rosemary. Thanks
I liked the video. Kept a nice, quick pace, but was easy to follow along. A friend made me this dish with capers and it was very good. He also dragged some pasta through some extra sauce left over in the pan, and mixed it all up... talk about a rich, delicious dish.
You talk way to much and u move really slow. you do sound like a jerk dude, it's like this big rant over nothing. if u really wanted to save money u wouldn't have said anything. U also talk down to people as if they r stupid n u r this great wise person. Step into my kitchen son, I'll show u how it's done.
The guy is explaining it so the average person who doesn't have experience in a professional kitchen or that doesn't cook all that often can prepare these dishes.
With your lack of maturity and common sense it's not surprising that these aspects were lost on you.
Zumi2020 - do you object to alcohol in the food, out of principle, or because kids would be eating it? You don't need to worry. When you cook with wine or any alcoholic liquid, the alcohol goes byebye fast, leaving only the flavor behind.
He tells you to reduce the liquid (with wine), so there won't be a drop of alcohol when you're done.
If it's the fact that there ever WAS alcohol in it that bothers you, then you would have to find a substitute. Broth would work, too. Wine is best, though.
hi, just want to ask what are the subtitude for the dry white wine..?? i want to make this recipe with a non-alchoholic.... kindly reply me .. anybody.... thnk you
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they are really delicius !!
norbertcopper 3 weeks ago
Can you please tell me an alternative for the wine?
inglabla 7 months ago
we're gonna cook chicken piccata tomorrow on our skul's kitchen test ! thanks for the demo ",
dexie007 8 months ago
Hey real quick, can you use this recipe with beef in place of chicken?
ShinyTsubasa 8 months ago
this is delicious. you should have more views...
EigenX7 10 months ago
NOTHING substitutes CAPERS! ( I know I am Italian) We will let you live XD jk great recipe!
SpazzYSabS 10 months ago
can you add prosciutto?
Kar98kSmithee 1 year ago
Wow! This was a great recipe. I did it without the capers and it still tasted wonderful. The capers looked gross. But I loved the recipe and it was easy to make.
IrishDawn83 1 year ago
I loved this recipe! I did it wihtout hte capers because it looked gross and it was still a hit!
IrishDawn83 1 year ago
Yuck, EWWW, if you are not fat like Chumly I doubt that chicken will taste good. Fuck low in fat crap.
7universes 1 year ago
Hi Keith. I enjoyed the video. Looks reall good. Nice work.
ChaChaDave 1 year ago
no capers? fail...
Drzdog 1 year ago
Chef Snow. Thanks for the great video. I'm assuming AP means All-Purpose. I need to get my hands on the dried herbs that you use. Many thanks again for the great video. I think it ingenuity that you managed to replace the capers with olives. Becoming a fan of your cooking vids.
growingneeds 1 year ago
u never added lemon into the sauce
grindingitup 1 year ago
Chef Snow rocks!
Centigonos 1 year ago
Excellent. I plan on giving this a shot for my girlfriend this coming New Years weekend. May I ask what the process of "Reduced" / "Reducing" during the glazing process? Is it just turning the heat down a bit or? I really enjoyed the entire session. Thank you
ejicon 2 years ago
Reducing is just allowing the liquid to reduce by volume by way of heat, to concentrate flavor. -A
googo151 2 years ago
Thank you..
ejicon 2 years ago
I have a jar of capers in my pantry. I've had them for about 4 years. Should I throw them out? They've never been opened. But they've been in my pantry for a long long time.
iamrichyes 2 years ago
most likely they r good but after 4 years I would not eat them
keith
keithsnow 2 years ago
you are so amazing!! so easy to follow and understand! this is great! my only question is about the seasoning you used, which one should i get??
mgo86 2 years ago
all purpose poultry seasoning in our store at Harvest Eating or look for similar in your local store or buy fresh parsley and thyme, chop fine ans use those..
best
keith
keithsnow 2 years ago
and thanks you for such kind words!
Keith
keithsnow 2 years ago
whats with the oven part am i suppose you just leave it in the oven to maintain the chickens heat or to cook it more. if its to cook it more how hot should the oven be and how long should it be in there
RKD17 2 years ago
I just made this recipe and it's GREAT! My husband and I used to go to this little bistro that's is now closed and they would make this dish. Since it was his birthday today I thought I would make it for him and then I came across your recipe.
I didn't have wine so I subbed it for vegetable stock and I added more lemon juice and didn't flour the chicken, other than that I kept to the recipe and my husband... LOVED IT!!!
I also roasted some veggies, and small potatoes with rosemary. Thanks
Optimyistical 2 years ago
thanks for watching..glad you tried it!
Keith
keithsnow 2 years ago
I liked the video. Kept a nice, quick pace, but was easy to follow along. A friend made me this dish with capers and it was very good. He also dragged some pasta through some extra sauce left over in the pan, and mixed it all up... talk about a rich, delicious dish.
glennus626 2 years ago
Another question. what kind of white wine should I use?
Thank you so much chef!
Xijuan 2 years ago
a dry while wine like Chablis...avoid a sweet wine like Riesling or Sauternes....use real whine not "cooking wine" from a supermarket aisle....
keith
keithsnow 2 years ago
Chef Keith Snow:
What is the ingredient you said you are missing? Does it spell like "Kaper"? Where can I get them?
Xijuan 2 years ago
they are capers, find them in supermarkets where the pickles are found...
keith
keithsnow 2 years ago
Thank you sooooooo much!!!!!!
Xijuan 2 years ago
You talk way to much and u move really slow. you do sound like a jerk dude, it's like this big rant over nothing. if u really wanted to save money u wouldn't have said anything. U also talk down to people as if they r stupid n u r this great wise person. Step into my kitchen son, I'll show u how it's done.
Claptontour 2 years ago
Keith ----- some people have no class. Don't even listen to these jealous idiots.
artziphartzi 2 years ago
the only word I could think of to respond to your garbage comment is "whatever" ...life is way to short to reason with people like you
Keith
keithsnow 2 years ago
The guy is explaining it so the average person who doesn't have experience in a professional kitchen or that doesn't cook all that often can prepare these dishes.
With your lack of maturity and common sense it's not surprising that these aspects were lost on you.
CrazyCanuck777 2 years ago
Fabulous! Thanks so much for your great Piccatta recipe. Wish more teachers were like you!
Can't wait to see more of your dishes!
artziphartzi 2 years ago
thanks for watching...
it's a tasty dish
Keith
keithsnow 2 years ago
you sound like a jerk from 1:20-1:45. Jerk is being kind, I want to say something else. I am not a child also 4:52. Are u 4 real?
cheflooo 2 years ago
yeah I am for real..you?
my mom used to say.. " if you have nothing nice to say don't say anything at all"
keith
twitter at chefkeithsnow
keithsnow 2 years ago
What is the spice blend?
AirrowRocket 2 years ago
find them here..it was Northern Italian
keith
twitter at chefkeithsnow
keithsnow 2 years ago
Zumi2020 - do you object to alcohol in the food, out of principle, or because kids would be eating it? You don't need to worry. When you cook with wine or any alcoholic liquid, the alcohol goes byebye fast, leaving only the flavor behind.
He tells you to reduce the liquid (with wine), so there won't be a drop of alcohol when you're done.
If it's the fact that there ever WAS alcohol in it that bothers you, then you would have to find a substitute. Broth would work, too. Wine is best, though.
fastermx 3 years ago
hi, just want to ask what are the subtitude for the dry white wine..?? i want to make this recipe with a non-alchoholic.... kindly reply me .. anybody.... thnk you
zumi2020 3 years ago
how about chicken stock?
drakendrones 3 years ago
a nice white apple juice is often a substitute.
shifttradition 2 years ago
What was the purpose of putting the chicken in the oven? Just to keep it warm while you make the sauce?
AngryTypingGuy27 3 years ago
Yes....he says that..( just to keep in warm)
HARVEYDANGLER 3 years ago
uhummm thanks ur great chef...
redshee07 3 years ago
That actually looks very yummy, for such a simple dish.
Arcamea 3 years ago