Hello There Friends, Tuscan Chicken Is a quick and easy recipe that my mom used to make when I was a kid! I always went back for seconds! Come and learn how to make this traditional and easy Tuscan Chicken just like my mom used to make it. Let me know how you do in the comments below!
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45 Comments
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My mouth is watering
Dont have any wine can i use s little ck stock chef u love the ricer irs heavy could use it for. Weapon❤😂
Sorry to ask you chef could please provide a recipe book from starting stage of continental cusine
great recipe but HOLY CROSS CONTAMINATION!!!
Chef that sauce looks delicious
My grandfather used to mk wine in large wooden barrels
That has nothing to do with a tuscan chicken. Not even close, not even nearly.
Thats what happens when an american named jean pierre tries to cook italian.
Always learn something from you, Chef!! I love watching your channel. Yum!!
Great recipe, thank you, however, you might want to review the recipe on your website, I had to refer back to the video, as you seem to have forgotten a few steps. 🙂
Yes, I would like to make this recipe that I have never had before. When I
Chef Pierre did you add the chicken broth, if you did I missed it. 😋
Try some AR so that we can be part of the tasting chef Jean, ooo mama mia 😋
Gave this one a try and it was on point. Love learning from Chef and I am fully enjoying the ride. Give this one a try!!!
Just came across your videos, absolutely brilliant could listen to you all day, brilliant chef 👌
Shared this recipe with my wife. Hopefully gonna have it in a day or two…. 🤤
I'm just throwing it out there that I'm now a firm believer in Chef Jean Pierre's method of applying the microplane to the food, not the other way around. Much more control of the product. Hail to the chef!
Love him he makes me laugh ,
Disappointing recipe. I made this and first, adding in the bean water took over the flavour – it very much tasted like bean water. Second, between the bean water, corn starch, cream and Parmesan, this dish so rich it all almost put me to sleep after I ate it. It's also not a 'quick and easy' recipe, it does indeed take some work. Thumbs down.
QUESTION: Could I use frozen (and thawed) peppers, and spinach?
Okay Chef, gonna have to stop making your recipes. Made this last night and my Ex-Wife stopped by to drop off some stuff and to be polite I offered her a plate. She’s been calling me all day asking me to make her dinner again.
I blame you 😂😂😂😂
Payday i have to try this it looks toooooo delicious😊😊😊
Chef, I want to make this, but I want to make it more Thai style, do you have any tips on how to do that? Thanks Pierre!
I'm not sure which is "number first"….your culinary skills, your teaching skills or your personality!
I made this recipe today and it was Amaaazing. I didn't have most of the ingredients, so I spent an hour at the local grocery store and I came home with what seemed to be an overwhelming amount of stuff, but the sauce alone was worth the effort. Thank you, chef, for sharing.
Mom's is always the best.
I wonder if this will work without the cream.
NIce and easy.. well done JP!
Bien sûr que Chef Jean-Pierre utilise les Herbes de Provence. Comme Obelix il est tombé dedans quand il était petit!
Apart from Chef Jean-Pierre's humour, authenticity, and skill; he goes the extra mile. It's the subtle details. I don't remember another chef telling us that you don't want too much 'dust' [AKA flour]! No wonder I've always burnt the pan!
I love like the way ,I love mi Mum❤❤❤❤
Oregano and Sage are very different.Y'all is slippin'
WtF is in the bowl already? You guys gloss over things too many times. F****ng explain please. A**holes. Encueles! Cuyons!
What’s a good dish to pair the Tuscan chicken with
🩷🩷🩷🩷🩷✨👑
Is it better to brine the chicken overnight?
Love your work, Jean Pierre, all the way from outback Australia
This is super, Sir!!
You inspiring me to spend more time in the kitchen, and that’s good.
Thank you!!!
Chef, thank you for sharing your skills with us. Love the channel and the food! YUM!
jean pierre, what happened to the butter??? Dont believe you forgot it. Stood right in front of you ….
I love how you present your videos ❤
Mon ami, you would have less mess if you put the flour and dry seasoning in a large ziploc bag and then put the chicken breasts in the bag and “mooosh” them around to coat them well – one by one. Use your tongs to move the coated chicken breasts from the bag to the heated pan to brown. Voila! C’est tout! Less mess and actually less flour wasted.
I love his humor. Not only you're learning a lot but also getting some laughs while you're at it 😄
hahaha he is funny too..😂
Great cooking, Chef Jean
Very talkative 😮