My Family is OBSESSED with this Chicken Scallopini Recipe

[@hwilson313]

That's how you make a cooking video. No time wasted just straight to the point and loaded with great information. And a perfect recipe to show off. Liked and subbed.

[@ChefBillyParisi]

Many thanks!

[@rillyjo5810]

and not begging you to subscribe. so i subscribed!

[@nadoushable]

@@ChefBillyParisiI just subscribed to your channel 😊

[@parsnipproductions8875]

@@ChefBillyParisi chef are you from Michigan by any chance? I can’t tell which side of Lake Michigan you’re accent is from

[@Sundayschoolnetwork]

Yep

[@slaphead8835]

My wife is an outstanding cook. But now that I’ve reached retirement I’m starting to give it a shot. Your video has given me the courage to give this dish a try! It looks superb!

[@mazza_razzza]

Well, how did it turn out? Was your wife impressed?

[@brendamason4219]

Thank you so much for your clarity and for not making us watch as you slice up each potato, diced the shallot, etc. as other cooking shows do. It wastes our time, but you don't. You show us just enough - if someone doesn't get the idea after watching one potato get sliced, then they need to go to cooking school. I appreciate your talent and not oversharing.

[@antigrace1]

All good compliments! If I got lost because I'm slower chopping my shallot, there's a pause button!😁

[@Maggie-rr8gi]

I totally agree. Most of us who watch these channels can already peel a potato. Thanks this recipe looks delicious.

[@vpm7ginnie784]

Did he wash the chicken breast ?.

[@vpm7ginnie784]

What other vegetable can I use member of my family allergic to mushrooms

[@DyrewulfNV]

5:00 EXACTLY - When I'm stressed or sad, I find a new recipe, or a new twist to an old recipe, and it makes me feel better immediately.

[@davegallagher4498]

Billy is a great teacher. And very thoughtful about adding little comments that steer you in the right direction. Wonderful to see his smile with his child

[@kevlarking7776]

Amazing

[@cathyspivey7019]

You’re an amazing cook, teacher & public speaker! Thk you sir

[@sherrimciver8859]

I'm obsessed with Chef Billy - I'm quite a reasonable cook but his guidance has taken everything to restaurant quality. Can't thank him enough.

[@ChezJohn]

Same here, have you been to his website? It’s magnificent lol. It’s just so professional but easy to navigate thru. Happy cooking. 😁

[@naga3070]

I dont know where American chefs learn cooking, but once you start comparing them to a seasoned Chinese chef, you start asking yourself if they ever learned cooking at all. So many steps done that can be skipped or/and done quicker. So much waste created too. You can literally flatten the chicken by hand and the mushrooms can also be dumped into water to wash. And the dish itself is arranged in the worst way. The sauce is already rich in flavor and heavy on the stomache, so rosemary potatoes that were drenched in oil are the absolute worst choice. 3 bites and you cant eat more, unless you are a mason who worked 12 hard hours. This is absolutely clueless cooking.

[@ChezJohn]

@@naga3070 thanks for insulting my nation, if I said this to YOU I’d be called a racist. 🙄

[@naga3070]

@@ChezJohn What nation you think created this racist non-sense? Tendencies do exist. I´d say your intelligence agencies did a great job at making everyone think that pointing them out is something to be frowned upon. Or did you ever see a grizzly hunt seals in the antarctica? That would be racist!

[@areolaman]

so much butter in this recipe it gave me a stomach ache@@naga3070

[@DadHominem]

Perfection. This is truly wonderful. It really hit me when you said "I'm not a 30-minute meal guy." I'm not either, which is why I do the cooking in our household, and I have for nearly all 37 years that I've been married. I'm looking forward to more of your recipes.

[@jocrabtree8735]

Love that you said “ you’re not a 30 minute guy ! “ I too believe you need to take the time to create healthy and delisted meals !!! Thank you !

[@petercote1791]

Excellent video. Clear, concise and informative. The single most important trick to enjoying the cooking you do is prep, prep and more prep. Have everything ready to go before you start. And when they say 20 minutes prep and cooking time, ignore that, it's really going to be an hour. Be comfortable with that.

[@antigrace1]

👏🏻👏🏻👏🏻🤣🤣🤣

[@amythompson7700]

Exactly!

[@amym3169]

Exactly, I find simple one dish meals like this one actually takes a lot of prep and then having to put them together when it's time to cook is definitely at least an hour or more. I usually have to prep everything in the morning and leave in the fridge, so that I quickly cook it later once my kids are back home from school.

[@dianneunderwood8456]

Sometimes you just need someone to show you a simple way to put a meal together - thank you for a great tutorial!

[@hammychannel9306]

made this tonight, what an amazing simple dish that is awesome,,,,,,,,,, perfect

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@kaseyahlstrom9189]

I love how you give specific numbers and details so people actually know how to make the dish

[@ZbmwM5]

Measure with your heart 😊❤

[@alisonwoods3385]

Can’t believe I’ve never seen this guy before. Absolutely brilliant. Will be cooking all his dishes. Drooling everywhere after binge watching a few. Also I like how much of a sweetheart he is. Thanks xxx

[@teresabache699]

I learned this from my Italian nonna. To clean mushrooms easily, put in a bowl, sprinkle corn starch on them and add water to top of bowl. Spin them around a few times with your hand. Put them in a colander😊and rinse. They come out super clean (no chicken poop)! Grazie nonna angel.❤😇

[@antigrace1]

I will definitely try that, thanks!❤

[@EricaRossini-s3b]

If you want soggy water mushrooms to ruin your dish, sure go ahead and put the mushrooms in water 🤦🏻‍♀️

[@marionward7672]

Me too

[@sneakerhead4770]

I run them under the tap one by one right side up while I scrub the crud off the tops no water goes inside the mushroom. Never wet the insides they are like sponges and soak all the water. Just running the water over the top while u rub them works perfectly for me

[@blueberryblues3365]

Mmmm great dish. One suggestion about pounding the chicken breasts in the bag. Wet the inside of the bag before sliding the chicken in. Pour out any extra water. You can pound them out easier.

[@peggyl2818]

I am an artist who loves to cook. My family is Sicilian. Good food is very important to daily life. Love your website. I have printed out and saved many of your recipes. Thanks and keep cooking!

[@hopem8184]

I made this, and it's delicious! Restaurant quality but cheaper and proven to be tastier than eating out these days!

[@teslah2997]

also healthier if you use organic/clean ingredients

[@thespear4083]

Even if they’re not organic, it’s still healthier.

[@Dbb27]

Anything seems to be better than restaurants nowadays. Not sure what’s going on but the quality just isn’t there.

[@angelbulldog4934]

My mom put me in a chair so I could help in the kitchen. Now, 70 years later the kitchen is my lab, my art studio, my comfort zone. I can't imagine, even at my age, not being able to cook. I still have so much to learn. Very rarely do I sub after only one video, but here we are. Eager to see more.

[@ChefBillyParisi]

Thanks for watching!

[@marthatassi293]

I appreciate the tips and explanations of the techniques as he goes along. He takes the intimidation out of cooking!

[@DeploraBill59]

esp since I DON'T have that particular pot! That was smart to suggest a casserole dish instead.

[@stephanieilluzzi7355]

I always considered myself a “decent “ cook. Watching your techniques I’ve learned soooo much! Can’t wait to wow my family! Thank you, Chef!

[@DMSKITTLES]

I love this! I am an very much into cooking and cook dinner almost every night but watching this not only gave me great tips but there is no fuss, its simple, straight to the point and entertaining.

[@smugglersrun2183]

I made this today it absolutely amazing l used a Dutch oven after pan frying the chicken. 40 minutes in the oven at 250 the chicken was so soft and juicy. Thanks for a great recipe you have a new sub

[@yunzers]

Really fun to watch. Thanks for editing so we don’t have to watch you slice every mushroom like on some channels. Will be watching more thanks!

[@OICUR12]

The very reason I was hesitant to watch. Thanks

[@KimberlyRodriguez-rw1ue]

Amazing!! Thank you so much!! Still a rookie at cooking. Was a bit nervous making it, but this was delicious!! My husband loved this. Thank you so much!

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@denisecaringer4726]

A joy to watch. Glad this popped up on my KZbin feed. I subscribed immediately. (I know, I know; where have I been? How could I have been missing this channel?)

[@KnightOnBaldMountain]

I did the same thing. This video is very well-produced and a pleasure to watch.

[@lisam9233]

Ditto!

[@cynthiak2955]

It just popped up on my channel too! Glad it did. I know what I am making this week!

[@joyvictorious777]

same ;)

[@robbiet8583]

I, as well!

[@kaeleneclarke1470]

Great recipe, 1:25 we did it with pork fillet. Amazing flavours, with the scalloping sauce and potatoes. My new favourite🤩

[@maryruud9566]

This turned out amazingly tender and incredibly delicious! My sauce did break, but I was ready with your tip of adding just a little cream. Thanks for presenting this in a way that instills confidence in all of us non-chefs.

[@paulinefriar6916]

I followed your recipe. I did mash potatoes cos I do like 'em. Anyway the chicken scallopini was DELICIOUS and very light. This will be a regular dish. Thank you

[@leedavis-m2o]

I made this for myself for Thanksgiving Dinner. It was WONDERFUL! Getting ready for it again for Christmas Dinner.

[@frantetro6728]

Very encouraging , interesting. He is a great teacher

[@jeanettemarkley7299]

My husband and I tried this and it's a winner. Thanks for adding to our fairly expansive dinner rotation.

[@m.51373]

Up my alley! You are awesome!

[@dahewang4981]

Parisi isn't just a chef, he is an artist.

[@dwhitt164]

I tried this tonight and it was wonderful. Three batches of fried cutlets left my stainless steel pan too blackened. So I had to add some water and deglaze. Then I cooked my mushrooms in the clean pan. To cut my time in half, next time I will cook my 8 cutlets in one pan and make my sauce in another. The potatoes were wonderful. I made broccoli slaw and garlic bread . My mouth is happy.

[@nrpt4080]

Whenever i run out of ideas for what to cook, i always visit your channel and it just sparks so many new meal ideas for me!

[@ChefBillyParisi]

Appreciate you. thank you.

[@loubock3238]

He cooks exactly like my Italian grandmother, nonna Maria Carmela, and she was an excellent cook. LOVE this brings back so many wonderful memories of my Italian upbringing, good food, good convo, and love.

[@brendanagnew9472]

Fun to watch…and everything is easily available. Thanks

[@brendanagnew9472]

Thanks

[@gearheadmmcf6988]

Just made this for dinner so delicious. Special thanks to letting us kno what to do if the sauce separates. The potatoes were so good too.

[@HeartyHealthBites]

Comment: "Chef Billy Parisi, once again you've showcased the elegance of culinary simplicity with this chicken recipe! 🍗 The combination of button and bella mushrooms with that hint of shallot and garlic is truly a match made in heaven. The addition of parmigiana Reggiano cheese elevates the dish to a whole new level of flavor sophistication. I can't wait to try this in my kitchen and serve it to my loved ones. Your recipes never disappoint, and the detailed list with prep and cook times is always appreciated. The zest and parsley garnish recommendation is the cherry on top. Bravo, Chef! 👨‍🍳🍋🍄"

[@michaelfrietsch8246]

welp thanks for the dinner idea for tonight Billy! cant wait

[@Mansellyn]

I just made this for the family. It was so good. Everyone loved it and the flavors are so very delicious. Thanks again.

[@ChefBillyParisi]

Many thanks! Appreciate you trying it

[@mchapman1928]

This recipe is excellent. I’ve made veal or chicken scallopini and piccata often. They are family favorites. Too often restaurants serve it without pounding it, which is soooo wrong. Excellent video.

[@_kass3939]

This was comforting to watch. Loved how he explained substitutions and did things in detail. New sub here. Definitely will be making this 😉

[@2008israelramos]

I've made this twice and it my family raved. I will say that I love mushrooms so I put twice as many and the sauce always cracks/breaks so have that heavy cream ready. I never knew that you could fix it so easily. That was a super pro tip!

[@johngallo7383]

I love to cook. Italian here. Mom taught us 6 boys well. This looks great. I wish I had your kitchen haha. Thanks again for the great dinner idea! 👍👍

[@dallasx9000]

Love it when you said you're not a 30 min. Kind of cook.. put love into your meals . It will taste a whole lot better

[@myVillage2323]

I'm pretty sure that I'm obsessed as well... With your cooking!!! YUM

[@glennaycock6090]

Great on you! It truly is what life should be about

[@cablebill8892]

This is a great video im excited to try. If I could make one suggestion, I'd like to be able to see what's going on in the pan more. Like when you are creating the mushroom mixture and stirring, I think it helps a beginner cook learn what it looks like when the butter combines with the rest of the ingredients since that happens rather fast.

[@alankwood]

well done Billy,Good clear commentary and good tips without waffle or gimics !

[@jeffmichaud6387]

Nice job Billy. I love this entire recipe along with the potatoes. I would add some nice fresh green beans. ❤️

[@cmarnold78]

spinach, fresh or frozen cooked also goes great with this.

[@andreesandahl300]

French the beans, blanch. Then, heat in almost browned butter, s&p, toasted almonds or pine nuts

[@captainnathan3690]

Hi Billy! I’m old enough to be your mom and have been cooking for years, but, I always learn something new from you!!! This looks amazing and is going on the dinner menu for hubby and me this week. Thanks for another great one. God Bless!!!❣️

[@lyndaboca8111]

Thank you Chef! Looks delish and easy to make, can't wait to taste/make it.

[@captainnathan3690]

P.S. I remember (when I first began to follow you) there was a time when you were thinking of giving up because you didn’t seem to be getting the views or subscriptions you felt you needed. I kept rooting for you and I believe I may even have commented to stay the course. Well….look at you now! I feel like a proud mamma.

[@TinMan445]

Going to try this out. I’ve found that flattening, seasoning and dredging in corn starch or flour always results in nice crispy outside tender juicy inside. I normally do Asian sauces or a honey mustard but this sauce sounds great!

[@isay207]

Wouldn't you get plastic bits in the chicken I would pound it without the bag

[@HockeyGuy_in_STL]

Thanks!

[@CJB_B95L]

I cannot understand how I’ve not seen your channel until today. Binge in progress.

[@UrsaBella]

Thank you. I will make this as a complete keto dinner. With salad as a side.

[@KilanEatsandDrinks]

Easy-to-follow instructions, but without being patronizing. Great teacher! 👍

[@jacksonfl]

Greetings from Jacksonville Florida USA. Love you, Billy. Thanks so much for doing these. You have made my cooking better.

[@deenamiller3095]

This looks so yummy, the video popped up at 6am and Billy you had me hooked. Thank you and I can't wait to make this. I am a pretty good cook, but I love the tutorial..❤

[@itsheidijay]

Thank you so much for having the recipe in the description! I was able to watch the video and seamlessly read the instructions for the Chicken Scallopini. Looking forward to trying more of your recipes.

[@jimdavidson3345]

Love love both the chicken and potato dishes. Can’t wait to try! When you present recipes, I think most of us would appreciate a few words about timing. When it’s time to sit down to eat, we want each dish to be well prepared and hot. So I presume the potatoes should be pretty much done before starting the sauce because they can be held in the oven for a while with out damage. When talking about mise en place, it is helpful to remind us to include having the table set, beverages poured, the guest gathered and ready to eat and plates warming. In our household each person has a specific chore: drinks or bread or taking prepared items such as salad from the frig - takes some stress off the cook. Though it may all seem obvious, we often need to be reminded there are many elements to consider for a truly successful meal. Thank you for your well prepared video. You left no question unanswered regarding the preparation of each dish.

[@martinadirusso9478]

I think the recipe presentation is awesome. No need to remind people to set the table or get the drinks. This is your job. 😂

[@astrialindah2773]

So critical...😮

[@carolg.6838]

About getting this done about the same time, that was something my mom and her generation were pros at when there were no microwaves to nuke things. Cooking, sewing, how to do things in the home, how to manage money are such necessary skills.

[@OICUR12]

I dated a guy once and we went to a family member of his for dinner. We were already hungry after driving a few hours to get there. That woman cooked each item one at a time. Took her FORever to finish the meal. By the time she was done what she had cooked first was cold! No, I'm from the south, have it all going at the same time lady! Blew my mind, ran straight home to Mama.

[@alexwebb6789]

Hi Chef, Made this tonight for my wife. Came out amazing! Thanks for the great recipe. Made it with my famous wedge fries. 10 outta 10 meal.

[@tacitusromanus8239]

Absolutely great video on how to make chicken scallopini. Will be trying it this week. Thanks chef. I'm also subscribing to your channel!

[@Hey-Googootz]

I told you I could not wait to make this dish, and I did, tonight! This chicken scallopini was fantastic! The potato side was equally phenomenal! Thank you again Chef Parisi for teaching me this fantastic dish! 👍

[@jeniferpollonais6546]

I’m so glad to get this recipe! I make my own version of Scallopini but this looks so creamy and delicious! I will try it for sure!

[@HockeyGuy_in_STL]

Just made this recipe and it is truly fabulous- restaurant quality. I grew up in St Louis and we would eat at the Italian restaurants on The Hill. This recipe reminds me of those experiences. My only suggestion would be to get lemons in order to have enough lemon zest available. Will definitely be making this dish again!

[@maureencrawford2275]

Confession: I may have a crush on Billy. LOVE that he says stuff like, “…and if you don’t have a big pot like this, just use a 9 x 13 casserole covered with foil and poke some holes in the top.” Whoo hoo! Billie bringing it down for the PEOPLE! Happy to subscribe ❤

[@josephgaviota]

That kind of alternate advice _is_ great for us average people.

[@IngridBlackburn]

Awesome recipe Billy! I'm not a 30 min recipe gal either! Loved your video! 😊

[@arseniidmitriev6341]

Tried it just now, it turned to be my favorite dish of the year!

[@j4cline]

Thanks Chef Parisi! I just finished the cleanup..... the meal was just "chefy" enough to be fun....tasted great! That was the first time I have really put any sear on the mushrooms, loved the presentation and taste. We will put this on the rotation!

[@LP-le1hi]

This video popped up and I clicked it on. I am very impressed with Chef Billy Parisi and subscribed immediately. No nonsense instruction and I definitely am going to make the chicken and potatoes.

[@jbaet]

I lost the faith in the end, thougth that just a little heat would speed up the process and... the sauce broke. But, after adding the milk cream that was left in the fridge, I was saved!😅 The family loved it, anyway!🙏👍

[@jojohnson3793]

I made this last night and you were right. It's absolutely delicious!! Thanks

[@2Wheels_NYC]

Awesome, Chef! I'm never a 30 minute meal guy, I love playing in the kitchen. And my family reaps the benefits! 🤣 I love how you teach technique, yes it's a recipe, but this technique can be used with so many other ingredients. That final product looks gorgeous!

[@terrimendes5171]

I made this tonight for dinner…first time and it was absolutely delicious. It did start to separate and I used some cream and it worked perfectly. Thank you so much…my family loved it and I’ll be making it often. You have to love mushrooms though…to love this dish.

[@bethmiller4266]

You’re right, Billy - this is why we do it . For me it’s a joy to go food shopping 🫶🏻🫶🏻

[@Wakeywhodat]

I’m not a trained chef, but having been born and raised in the city in New Orleans, I know something about good food and cooking. You did a fantastic job on the cook, and the video quality and edit is outstanding.

[@ChefBillyParisi]

Many thanks!

[@vickihunt5580]

Just got some organic ckn breasts from a local ckn farm. Now I know what I'll be making with them. Thanks!

[@claradiblasi354]

I am so glad I found you again, Chef Billy Parisi !! I love the way you teach us your delicious recipes 👌

[@idada1639]

Looks sooo good ❤️❤️❤️

[@petesessa2041]

I made this one tonight. My girlfriend thinks I've been cheating about the dinner she saw me serve up! However, she let me off the hook when I showed her the other cutlets I had frozen for rounds two, three and four. This one is winner, winner, chicken dinner. You have a new subscriber.

[@Simplycomfortfood]

Thanks, Billy. We are big Chicken Marsela fans. However, having another go-to Italian chicken dish would be great. We will definitely give this a try. Perfect Keto meal minus the potatoes 😅. We are not big Rosemary fans so we will sub with fresh Thyme or maybe some sage leaves. Would the sage be too strong? Thanks again!

[@itsmelaura1533]

Thank you, I was wondering if the chicken dish was keto friendly! I think this dish will be great for a keto meal as it is full of flavor!

[@micah1754]

@@itsmelaura1533 the flour isn't keto but may be alright for given the small quantities.

[@vascula4]

Dear Billy, Chef from Oz (called a chef but paid as a cook ) alas. I have surfed a lot of the sites on you tube, but at last I have settled on yours. Your style of presentation and the explanation is simply the best, you have taught me a few tricks of the trade. Congratulations, all the best for the future............Greg

[@janeblue3053]

Make sure your chickens is not 4 to 5% water. I personally like the chicken from fresh markets because they haven’t been soaked in a solution prior to selling.

[@briansmylie]

I made this today following your instructions and it was delicious. Happy guests and a happy host, thank you.

[@nikkij0nes]

I can’t say enough good things about this video, I love the simple ingredients, and the very easy explained instructions. I quite enjoyed watching this. Just subscribed Plus, I can’t wait to make this, I think I have everything I need in the fridge right now ❤❤

[@VlasovArtem]

Amazing. I am glad that I found your channel. Wish the best of luck :) Hello from Ukraine.

[@danimarino5653]

Love this dish! Absolutely going to make it this weekend

[@CatherineRahadi]

OMG. Thanks to you!!!!! I did this for lunch with My Mother In Law (And she is Italian 😁🇮🇹👀). AND SHE PRAISED THIS RECIPE. Grazieeeeee 🩵🩵🩵

[@singlamuttern]

why didnt you start with the potatos??? 🤔

[@antigrace1]

Maybe because people might feel cheated if he said he was doing one recipe and then start it off with another? You might not want those potatoes for your side or have something else planned? I suppose he could have started off saying, "there's a great potato recipe at xx:xx; if you want to make that for a side you can start it first?

[@Gruuvin1]

Maybe he did start with the potatoes, and so should you, if you're that smart and pressed for time.

[@Hey-Googootz]

Chicken scallopini is one of my favorite go-to meals, and your version looks absolutely phenomenal! Combined with your Italian potatoes side dish this is going to be a game-changer for me! Many thanks to you for showing us this great recipe as I can not wait to try it out 👍

[@schweezy702]

I refuse to believe that anyone could even find a hint of pepper in that recipie. Whats the point of even adding it when you're adding 10 grains to an enitre dish.

[@davidray6749]

So, just add 1 more grain pepper; there, fixed it

[@Gruuvin1]

What's the point of your complaining?

[@jackieellinghausen]

I’m so happy you came up on my feed. That’s my favourite dish. I will be trying to cook it later. Hello from Gold Coast, Australia

[@JamesLloydKeyboardist]

@6:40, it was interesting seeing the fire beneath the pan react when you added the wine. 🥘♥️

[@frankathebutterfly6343]

what a great chef! a nice and simple dish to make, fresh ingredients perfect outcome

[@ronaldvazquez4373]

Made this today and I added the side of potatoes and it was a hit! I didn’t know what it meant if the sauce broke down so a added the whipping cream anyway and it was fantastic!

[@DH-qz2so]

It means that the sauce ingredients, separated from each other, instead of blending into one sauce.

[@ginadoerksen6918]

I made this tonight and my hubby loved it!!! It came out awesome!!! Thank you!!!

[@ginadoerksen6918]

I made it too and my husband absolutely said best dish ever!!!! Thankful for the video!

[@kathypatterson9906]

Looking forward to trying this. Your explanation makes me confident that it will turn out!