THE BEST CHICKEN DINNER WE'VE MADE IN A LONG TIME... | SAM THE COOKING GUY

Thank you Morton's for the gift of Chicken Christopher. Was the chef who created it named Christopher? A rather interesting name he bestowed upon what would soon become an ABSOLUTELY MUST-MAKE chicken dinner! 🤤
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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 ❗️

[@mountainmike66]

I WILL be making this. No blindfolded episode please. Don't need that level of stress. This was stressful enough.

[@Ashhong1]

He’s done it before, they’re fun!

[@MrJoel9679]

I’m surprised they have survived a blindfold challenge. Sam isn’t great with heat, so I’d be terrified of him blind and near anything hot.

[@JoshGalindo58]

I hit that like button simply for the French voice complaining about the black pepper! 😂

[@donwilkersonjr]

Yeah Sam, black pepper, really??! Ce n' est pas bon! Kidding!

[@erickeenan7562]

I love it how a premiere steakhouse puts a very VERY basic chicken dish at a VERY inflated price, but WAY less than the steak, and they appeal to the people trying to save money, but in fact, they are spending way more than is imaginable. Sam..you are the man.

[@kurtsimmons1587]

You could do one of those baskets filled with oddball ingredients and see what you could come up with. One ingredient has to be the star of the dish.

[@alex300885]

Coming from Austria, the homeland of Schnitzel, I have to say it hurt to see the Schnitzel being fried in olive oil and butter...not sure if that would be specific for chicken Christopher 😂 But in Austria, we typically use Schmalz or at least neutral oil to "bake" the Schnitzel. Also we use much more fat as the Schnitzel should be floating in oil and also fried from the top by constantly "flooding" the upper side with a spoon 😊

[@PhantomFilmAustralia]

I know! "Let's cut all the chicken fat and the flavour off to add an incorrect fat that's supposed to be better." My mother made her own chicken schmalz as well as beef tallow, as do I now. They are far tastier and healthier than using vegetable or canola oils.

[@WckdLlThngz]

For 15 mins he did great.

[@alex300885]

@@WckdLlThngz no doubt about that!! But a different oil would have made no difference in time 😅

[@Meow-Meow501]

When I first read your comment I thought you said Austin (Texas, USA) was the homeland of Schnitzel! 😂😂😂

[@fidlersranch543]

I made steaks last night with a homemade steak sauce for 5 people. And I love to see Sam have the same struggles that I have. Running out of oil and butter at the flip (I did too), forgetting to cut the shallots (I did too), forgetting the plates (same). I will definitely be showing this video to my wife so she can see that I'm not the only one. Great job on this episode/video.

[@everydayden5826]

"mise en place" my friend. Spend a few minutes getting everything together and ready to cook. That way when you cook you have little stress and it is much more enjoyable. Everybody that cooks at all I'm sure has been in your shoes. My wife has joked that I went from the " Sweedish Chef " on the " Muppets in the kitchen " to more like Emeril Lagasse after I slowed down, practiced technique and got all my ducks in a row before I ever put heat under a pan. Her previous husband was a professional chef so I had to step it up, ha ha. Best wishes. --den

[@fidlersranch543]

@everydayden5826 typically I do. The other night was an exception to the rule, and I paid the price for it. Lol.

[@karvald]

I wish you guys would include Max and Chance tasting the food after the credits. They work so hard making these videos look amazing.

[@josephkim007]

then you would need another cameraman for taking a video of them eating it, unless they take turns filming each other eating it i suppose ^^

[@availablerandomname]

Definitely. This episode showed behind the scenes working (instead of the often playing) I assumed they had that gimbal thing holding one camera but one of the boys is standing on the counter the whole time risking his life. He deserves a taste on camera

[@zhellza1]

I love the way you just hand pulled the butter from the stick

[@MarkMilock]

I’m a Christine, does that count?! Love this show, you guys have transformed my cooking to a whole new level!! My husband thinks I’m a genius, I told him Sam’s the genius!

[@JohnHausser]

HEY SAM COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹 BTW, Favuzzi has a great version on its website 😊 Cheers from Miami

[@cyric28]

WHO THE HELL IS SAM?!?!?! LOL

[@tylerbrys71]

You can make cutlets really easy with a tortilla press ... FYI

[@JohnHausser]

HEY SAM COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹 BTW, Favuzzi has a great version on its website 😊 Cheers from Miami

[@availablerandomname]

I use my hand for chicken and 2 cutting boards for tortillas.

[@Northernmike100]

Great Tip. Thanks

[@telisijohn2054]

I gave up dreaming of receiving Sam The Cooking Guy's Knife but I will continue to watch to amazing creativity of Sam's cooking. I've learned a lot and improve my cooking style.

[@engintern]

Love this episode! Do more of these. How about a 15 minute surf and turf?

[@Rubix0297]

I hate to say it for Sam's sanity but the videos when Sam is stressing and trying to hit a time crunch are very entertaining lol. Great recipe, cant wait to try it

[@komakafox4207]

Looks delightful, can't wait to try this one. Also enjoy the comments on your videos, what a nice group of supporters you've assembled. Stay cool, fellas.

[@yamsplace]

we made this tonight! Turned out GREAT! TY for the recipe!

[@KnightsVolleyball11]

You’ve made my life so much easier with awesome recipes like this. Making cooking fun and easy has saved me thousands on eating out. Thanks so much

[@Mike_91]

man I like these videos make this a thing. watching sam stress tf out is so enjoyable

[@eddieh3046]

I like this recipe. I especially liked the semicolon between minutes and seconds. The timed videos (episodes) are always fun

[@bethsnyder8376]

Yes. The guys shouldn't pick on Sam when their punctuation is off.

[@bethotoole6569]

Glad someone else noticed that!

[@JohnHausser]

HEY SAM COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹 BTW, Favuzzi has a great version on its website 😊 Cheers from Miami

[@WYGOWarrior]

I noticed the semicolon as well! lol Don't know why, but it bothered me. Is that a Canadian thing or a "hurry up and get this video edited" thing? lol

[@fazzbr3]

Looking forward to making this. Thanks for the great content fellas. Be Blessed.

[@TheSocr8s]

I really liked this episode style of real time cooking. Great job and fun to watch.

[@patmcgroinagain]

The timer made me too anxious to enjoy watching you make the recipe!

[@BuiltByScott]

Agreed, let's hide the timer!! Loved it otherwise

[@JohnHausser]

HEY SAM COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹 BTW, Favuzzi has a great version on its website 😊 Cheers from Miami

[@thebob3712]

toughen up, Oh my anxiety because of a timer, princess

[@winnerscreed6767]

@@thebob3712 , I absolutely will not deal with the stress of people thinking they are being entertaining by seeing how fast they can do something. It stresses me out because everything I was taught at work is no job is to important to do safely. Don't go so fast you create a hazardous situation. So yeah, I know lots of people think pushing yourself to see how fast you can cook something is way cool and gets more views. I simple don't agree.

[@michaeljohanson3766]

Excellent execution! I’m going to try it. Here’s another one to try, my favorite pasta: Pasta St. Charles 2 cups Heavy Cream 2 tablespoons Creole Mustard 12 ounces Andouille Sausage 2 tablespoons Butter 16 ounces Jumbo (21-25 count) Shrimp, peeled and deveined 2 tablespoons Garlic, minced 1 teaspoon Creole Seasoning 8 ounces Penne Pasta, cooked al denté 2 tablespoons Butter, chilled Kosher Salt and Cracked Black Pepper to taste Green Onions, sliced for garnish Parmesan Cheese, grated for garnish Bring the cream to a boil in a small saucepan and reduce the heat to medium. Cook until reduces by 1/2. Whisk in the Creole mustard and remove from the heat. Cut the sausage into halves lengthwise and then slice. Sauté in 2 tablespoons butter in a large sauté pan for 1 minute. Add the shrimp, garlic and Creole seasoning. Sauté for 5 minutes or until the shrimp are cooked through. Stir in the reduced cream sauce. Fold in the pasta and 2 tablespoons chilled butter to richen the sauce. Season with kosher salt and cracked black pepper. Garnish servings with the green onions and Parmesan cheese.

[@theathjr]

I ABSOLUTELY LOVE IT WHEN YOURE TIMED SAM !! But I think Max likes it more🤣

[@bomarshall8671]

I love how you encourage people to get in the kitchen and try new things keep it up and thank you for the content

[@Alexander1005]

Yum

[@reallypeacedoff]

Let's see a Scotch egg but with a Canadian twist...

[@komakafox4207]

*drools*

[@JohnHausser]

HEY SAM COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹 BTW, Favuzzi has a great version on its website 😊 Cheers from Miami

[@toyditty3038]

Summary for the watcher: entertaining and learning something new!!!! GREAT JOB Sam and crew!!!

[@joePARKS]

The editing of these videos are so good. well done max n crew

[@JohnandCaraRetiredTravellers]

0:57 Julia Childs used Vermouth in place of white wine many French recipes. You are good! ~Cara 😊

[@charlespenny7059]

LOL, 80 degrees is considered sunrise here, but I digress. Great looking dinner that I will have to try. As always great job and thanks.

[@komakafox4207]

Right? It's currently 104 where I am, just a few hours North.

[@kimfurnell7902]

Yeah, hot af is around 90-95 degrees, depending on humidity. But I live in KS, and grew up in GA and TN. Now that’s hot AF!

[@elder5496]

Amazing recipy, thanks guys!

[@gleefulmayhem]

This episode... er, video... was the most suspenseful and anxiety-producing thing I've watched all year. Nicely done!

[@exarepea4114]

Can't wait for the blindfolded episode!!

[@joe34096]

Make a chicken Joe

[@pattygreen915]

Chicken Patty 🎉

[@JohnHausser]

HEY SAM COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹 BTW, Favuzzi has a great version on its website 😊 Cheers from Miami

[@bethanymariee]

Adding this to the list of “must makes”. That reminds me I need to go sharpen my knife. LOVE this !

[@dylanisthename]

I like the quick dinner ideas, but I like the longer more relaxed episodes too! I'll be makin this recipe.

[@glenbrooks2917]

Someone at that restaurant has to be named Chris. This should be called chicken sam. Do it. Recipe it. Put it in your next book. Best how to cook show ever.

[@8ullfrog]

Not always. Red Lobster had a made-up chef, "Chef Walt". There never was a Chef Walt!

[@alexiblackXo]

I’ve worked at Morton’s for 4 years and none of us know who Christopher is. We also had a shrimp Alexander. No idea lmao 😂

[@JohnHausser]

HEY SAM COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹 BTW, Favuzzi has a great version on its website 😊 Cheers from Miami

[@Macismad]

3 things. 1) I hit the back button to see what you said at the beginning of the video. I don’t care. 2) you really must not like white wine. I mean I got nuthin against Vermouth, but if I need white wine, I use it as an opportunity to sample it while I cook. Why buy Vermouth when you can have a nice Chardonnay? 3) I’d like to reiterate how. Much I’d love to see your current version of Potato Soup. Who cares if it’s summer? Love you guys!

[@mrSattori]

Exactly!

[@Macismad]

@@mrSattori which part? 1, 2 or 3?

[@davidlawson4281]

The wine cooks off anyway, and vermouth is cheap. I agree with the content creator. If you want to drink wine while you cook, by all means.

[@wadethebruiserbaker]

Totally agree on point 2. Cooking is an opportunity to enjoy a beverage.

[@Macismad]

@@davidlawson4281 Good point. I guess it’s also a matter of space allocation in my kitchen though. Perhaps it’s be different if I used it more often than I do.

[@DaddyOhOhOh]

Love the recipe and love the concept of keeping it under 15 minutes. Will make this one for sure.

[@Desigc]

We loved this recipe! It was amazing! Going to put this one on regular rotation!

[@Pest789]

What's with the semicolon?

[@goodson77784]

it's a new fad thing not even kidding.

[@AlistairGale]

If you have to ask you can’t afford it.

[@2cvstan995]

Yes - that really bothered me too

[@Pest789]

@@AlistairGale ;

[@babybudistmonk]

Fancy French time.

[@rk-ab]

As a fellow Canadian......I hear the pride in your voice when you speak of our beloved Canada. Nice to see you wear that great T-shirt. Thank you sir. By the way....good job in completing that in 15 minutes. This was a funny video but can't wait until you're blindfolded!!

[@austinmarkins8334]

This looks amazing Sam definitely going to try this out looking for simple but delicious stuff to make on a budget

[@cjwworld]

love this type of chicken. Thanks for the videos

[@brooklyntiger2806]

You are supose to use the Colon (' : ') for Clock Time not the Semi-Colon (' ; ').

[@JayMiV]

Do more of these under 15 minute challenges, that was fun lol

[@sandyh3111]

This chicken dish looks delicious and easy to make. I'll be trying it soon. Thx

[@wbf104]

Love the quick meals. More of those please.

[@tisnaedwerk6977]

Hey Sam! French Canadian here. Just to let you know that when you say "Blanc" the C is omitted. Basically just say "Blan". Bit dumb I know but that's how it works. Not sure why they put the "C" i there, i assume it's for the feminine form "Blanche". You got the Beurre right though. Also, it's your kitchen, use whatever kind of pepper you want!

[@SuzanneWho]

My family name is Le Blanc. We’ve always sounded out the C, just softly. Sorry, can’t argue with my 800 or so relatives! 😁

[@tisnaedwerk6977]

@@SuzanneWho Names are different though. At some point you're branch of the family probably wanted to differentiate for some reason. Sometimes they change the letters, other times, the pronunciation. Or sometimes, so many generations live in a non-french area and that they just forget how to pronounce it. But if your family lived in Québec or Acadie at some point, I can pretty much guarantee the "C" in your name used to be silent. Could also be possible that your family has some Spanish influence at some point and removed the "O" from Blanco. Trace your genealogy if you're curious. You don't have to let your 800 relatives know though :P

[@SuzanneWho]

@@tisnaedwerk6977 pure French, no Spanish influence. My family lived/lives all over Canada: Quebec, Newfoundland, Nova Scotia, BC, New Brunswick, and elsewhere. I was being conservative at 800 - probably closer to 1,000 (French catholic family!). I am the first grandchild of the whole bunch (I’m obviously a senior) before everyone started procreating. I also think I’m the only one that didn’t add to the number - no offspring! 😵‍💫

[@Northernmike100]

Half Québécois and all I can say is we need the input of an actual Frenchman! Let’s face it, Québécois French is like Ecuadorian or Puerto Rican Spanish. And that’s not a compliment!

[@Brewbar87]

First

[@karenauntipode2684]

I believe the rail in "run out of town on a rail" is a long wodd pole used for to build rail fences. In the old days they'd tar and feather a miscreant, bind his hands and feet and suspend him from a rail to carry him out of town.

[@jagrcantakeyou]

I'm loving all these chicken recipes!!

[@jordanepp9467]

Looks so simple and so good!

[@kevinbarreto924]

Another banger of a recipe. Will have to try this one.

[@matthallett7058]

Great video as usual. Gonna try this one.

[@jasonboyd3497]

Great to see an easy 15 min meal. Well done for showing us the simplicity of it

[@danielpierce3791]

Im trying this this weekend!

[@charlesweber3622]

Great dish. I can’t wait to make this one.

[@sklusby]

Looks absolutely delicious! Can’t wait for the knife to be shipped!

[@beccahowe4828]

This looks amazing, Def gonna try it.

[@jreyes7977]

This looks so delicious. I can't wait to make it for my family. Thank you.

[@erikscalendar]

Made this for dinner for the family. Took me a little longer I am no Sam, but this sure made me a star in my home!! This is golden. Can't wait for a cookbook to come out Sam!!

[@caseyallen6950]

Always great content. Thanks Sam and boys!

[@campergirl674]

Definitely making this for the family. Thank you

[@annapiland8279]

I started watching you back when I lived in San Diego and still watch now that I’m back living in Australia. Love to see it

[@deniecem.4240]

Hey Sam! I made this for my husband tonight and it was AMAZING!!! A new go to meal! Thank you!!! Delicious!

[@SkinnerFarms]

Gotta try this for sure

[@Kenny-Whisnant]

Looks good!! I'm adding this to my to do list!

[@micahbarboza3227]

Looks delicious, will be trying this week!❤

[@gracemariela1]

This looks so delicious! We've made so many of your recipes and they are always so good!! Can't never go wrong with your recipes. One our favorites is the steak salad!

[@raulthomas9902]

Great video!!!! making this tomorrow

[@jaymorgan3970]

Thank you for the lessons in sauce making.

[@Boris77674]

Gotta try this one. Looks so good.

[@bassiclymike]

that looks quite tasty, its on my list of things to make now

[@michellecook6252]

Love you guys so much! This look like such a simple dish and can't wait to make it. Much appreciated Sam

[@pietklaassens5571]

This looks amazing🤤🤤

[@karaburch7611]

Tried it. Loved it.👍👍

[@wallyhodges]

This chicken dish looks amazing! I'm a huge fan of chicken parm and this is basically that with the butter sauce instead of tomato, great job!

[@chrislonsberry1974]

Looks so good!

[@lucascady4992]

Looks Amazing as always!

[@brendasutton4004]

Looks delicious!

[@wynnmatthews1858]

Another one I need to try

[@lottawork631]

Making this!! thank you Sam and the boys!

[@HasHasYT]

Looks delicious can’t wait to make some!

[@Smludt]

Love it! Will be making this in the next week or so! My wife just got me "Between the Buns" (the cookbook, not literally..man can't take you guys anywhere!) Anyhow, the whole family loves the food, and its great bc not only is it all the stuff we eat, but its super quick since we both work full time. Thank you STCG and SoS!

[@pbford71]

Looks yummie, gonna make this tomorrow. Thanks for all the videos.

[@jayisaac5183]

Been watching you guys forever, love the content an recipes

[@kellyschultz8093]

Yum! Will be making this.

[@ladonnastafford3914]

Will make this for sure!!

[@steveg4157]

I am definitely trying this.

[@7FigureMovingAcademy]

That looks really good.

[@davederry2445]

Love all your videos. Not only entertaining, but recipes that I want to try. Some of those other sites put up stuff that make me say "WTF?". It seems that they feel the need to come up with completely off the wall stuff to keep people coming back. You do it with stuff that actually makes sense!

[@nomorememes95]

I just love the kind of food you cook Sam! Would love to dine at one of your restaurants. Big fan of your channel 👍🏻

[@matthewpride179]

Awesome work. Love this content. Luv that he choose not to know his time early on.

[@bobmarcus8370]

The sauce looks incredible!

[@jeannewilliams956]

your sauce looks amazing!

[@Nuuriell]

Quick and tasty. Yum!

[@timothycannon1519]

Great episode Sam! Can’t wait to try this!

[@jasongraham4206]

Great job this looks awesome! Would love to see you guys so a Chicago Italian Beef Sandwich! Please

[@markmcmonagle6794]

Looks awesome, I'll be making that real soon.