If you know someone who is depressed or down, just let them see the Chef, they will be feeling super after…i was a Cook/Chef for 30+ years but never seen a Chef so enthousiastic as Chef Jean-Pierre😃👍🏽
I made this tonight at my daughter in law’s request for lemon chicken piccata. It was a hit for my whole family. Thank you, chef for another top notch recipe. ❤
One of my favorite dishes. I learned it yrs ago from my dad. He was a fabulous cook. From Trieste and we had the best food growing up. I’m 75 and still like to learn new dishes. Thanks. Love you❤
I feel so spoiled having Chef Jean-Pierre as an instructor. Sure he makes it look easy. Sure his kitchen is perfect. But his honesty, professionalism and humor make anything possible in our kitchens. He is making the world a better place.
He surely is!!!! My mouth was watering from the memory of eating chicken piccata in several 5 star restaurants in Beverly Hills; back in the 70’s. Thanks Jean Pierre for the memories & reminding me of this delicious plate! Bon Appetit !!!!!
Chicken PIccata IS easy, one of the simplest dishes you can make. You do not even need the lemon slices if you want, I usually do not bother and just use juice or maybe add some zest if using an organic lemon for the juice.
Chef Jean-Pierre sir you are a Master. I am 70 years old and a home cook all my life and I am still learning from you! Thank you and much respect to you for all you're hard work. People have no idea how hard it is to do what you do. Stay safe in life and God Bless
…Not in my house….mmmmm (says in reference to butter 🧈 and wine 🍷) ! Not in my house either Chef! We neeeedsss all the butter and wine! This man makes my day, everyday!
Chef Jean-Pierre has to be the most fantastic and entertaining instructor ever! I never knew I would enjoy cooking so much after watching Chef JP. He is the master!
I stumbled upon this dish by a TH-cam referral. Have been looking at, at least 10 videos preparing this dish. Chef’s rendition is the crème de la crème of them all. The time he takes in preparation, the wonderful lessons he gives, all the while explaining the “whys and wherefores” along the way. What a gem his channel is. Thank you Chef for being there showing us all the “art of cooking” great dishes.
I’ve been dealing with anxiety and depression for a couple years. I watch the Chef and it calms me down and makes me smile. I get excited about making a new meal that tastes like I paid someone to cook for me. Everything I’ve made has been great! Thank you Chef. ❤
I made this a few nights ago and was thrilled with the results. I had tried this in the past but it never satisfied me. After taking some hints from you Chef, it came out FANTASTIC. Once again, I thank you.
honestly I have say if you don't fall in love with chef jean Pierre in the first 5 min of the video there's something wrong with you. I have to say chef its very rare to see a man with a heart of gold I wish you good health and wellness chef😘❤
Chef Jean-Pierre, I think you will get a kick out of this. On Fridays I babysit for my two beautiful grandsons Patrick & Nathan. Patrick, the oldest of 4 years loves to watch an episode or two of Bugs Bunny on my phone. Not last week though. He has seen me watching you in the past and last week he wanted to watch Chef Jean-Pierre! How cool is that. He now wants to help me prepare dinner. Thank you so much for joyous inspiration. We love you.
I love how you explain the "why" of the things ! eg sauce should be below 200 before adding butter so it doesn't separate, will definitely be trying this one very soon I Loved the 70's too :-)
There are so many “whys” and timings and temperatures and techniques that get mulled over. This is real explanation of how to cook and why every bit is happening
Chef Jean Pierre I’m so happy to see this old favorite!! Yes I’m a 70’s girl and this is a blast from the past!! I can’t wait to try this one!! Yummmmy😋 PS-I loved the 70’s! It was so different and yes we dressed up!!!
Thank you for bringing me back to the 1970's and the trip down memory lane. Date night with my girlfriend (now my wife) often involved eating chicken piccata at our favorite bistro. I am going to make your chicken piccata for her tonight. Oh, the great memories.
Decades ago, I once received a very very nice bottle of Port from a friend, only to find out that I am not a Port fan. I used it to deglaze the pan for a pasta dish and it was bellissimo! So the rule of not using a wine you would not drink... doesn't always apply. As well, I won't drink vinegar, but have used it successfully as a wine replacement. Still, you gotta love and respect Chef JP!!
The chef brings so much joy to cooking. I measure carefully as he does. Remember the difference between clarified butter and regular butter. Always have cooked roux for sauces. Always be clean and organized, and sanitize surfaces. Don't use a wine you are not willing to drink! These are all the easter eggs (tips he may say or not but you can see them if you look carefully Thanks to Chef and Jack for really good humor and clear videos!
I’m not really impressed by anything, but I’m impressed by your videos. They have really helped me learn to cook my favorite meals after two decades of feeling hopeless. Most cooking videos are so boring to watch, but yours are full of good energy and genuinely useful techniques.
I have made this dish for friends over the last year. You would think I am a God! So easy to do and so easy on the budget. Thank you, Chef Jean-Pierre,!
Chef Jean-Pierre, you are not only very entertaining, but a knowledgeable instructor. I’ve been following your channel for awhile. I have learned much from you, watching and laughing along with your videos. My loved ones are the beneficiaries of my improved kitchen skills. Keep on teaching us. This recipe will be on the menu very soon. Guess I’ll have to splurge on a another new tool: channel knife. Thank you Chef. Stay healthy and God bless.
You are THE MOST entertaining and knowledgeable chef on you tube and possibly TV! Thank you for all of your contagious enthusiasm for cooking great meals! You are engaging and energetic about every recipe you present. It’s great and I thank you. ☺️
It's truly amazing how so many restaurants don't understand what chicken piccata or a scalopini cut is. Thank you chef JP especially for educating people. I wouldn't know this either but for the good restaurants that I have been to and the questions I was allowed to ask the chefs... I consider a fine restaurant one where the chef is able to speak to me about the dinner. I go in order a drink and appetizer then ask to speak to the chef. I also look around to see other dishes coming out of the kitchen then if the chef comes to my table and enjoys speaking to me with pride and great information I will eat there 3 times a week. I'm totally loyal and will bring in new customers and then I know it's not just a restaurant but a place where I have friends who feed me!
Pollo Piccata! Mercy. Can it get any better? Saltimbocca, then Scaloppina Marsala. Our favorite chef here, just showed the absolute easiest and simplest recipe for this wonderful dish. Capers and lemon, wine and butter. A dream come true. When Chef Jeanne Pierre talks about butter, I can smile every time. This fellow is wonderful. Merci.
" A child could do this " I'm coming up to 70 years and I have learnt more about cooking in the last few months than I have in the last 50 years by followings Chef Joan - Pierre. Chicken tastes how I want. Fish is outstanding, and beef is tender and tasteful. I live in the UK. I have run bars that served food and although I served food to what I considered a good standard, I cannot wonder if I was missing something. I'm still regarded as the best chilli cook where I live. I also am regarded as the best spaghetti boulagnase provider in the city. My chilli con carne came in various heat tastes ranging from mild to super hot. My boulagnase was only made with Italian ingredients apart from the meat. They were part of my best selling menu items, but I'm now wondering if I missed something.
In the 70's was when I started to take an interest in cooking. I was around 12 years old and was allowed to use the stove on my own. Both of my parents were great in the kitchen and out on the BBQ grill. We lived in Naples Italy then as my father was in the U.S. Navy. Chiefs know what good cooking is. Thanks Chef JP.
I find it amazing that there are two cooking channels on cable and yet no one is showing you how to cook anything. It's either a competition or just telling about different dishes. No one actually shows you how to "MAKE'' the dish. Love the channel and have great respect for your ability teach and inform. Bravo Chef Jean-Pierre.
"it's bringing me back in the seventies" . . . . Baby ! The way you act today and the joie de vivre you emit . . . you're not already were BORN in the seventies ! ! ! another wonderful recipe and let me thank you for that great inspiration :-)
all my family moved south before covid hit. i fall asleep to these videos every night and it helps me not feel so alone. plus i've learned so much about cooking, it's amazing! I'm forever grateful for Chef Jean-Pierre.
Chef JP... loved the 70s too. Your recipes and cooking capture the feelings of that long past era. (Where's my time machine?). I always learn something watching you cook. Thank you for that. Peace.
Chef Jean Pierre, you are a true joy to watch. Your entheusiasm shows you chose the correct career. Oh, your English is as good as mine and I've been here since birth.
Dear Chef 👨🍳… this looks just like the ‘recipe of the week’ in The Woman’s Weekly Magazine back in the 70’s… groovy!! We will be trying this tomorrow, thank you! ✨ 💃🏻 🕺 ✨ 🤗 ✨
Lemon chicken always a favorite. The way you do it brings it to a whole new level! You love what you do and are a wonderful instructor. World’s best culinary school on-line with ChefJean-Pierre! ❤
Fantastic! I make this all the time, after watching this I'm sure my next time will be brought to a whole new level. Now I know why my sauce is a little oily, putting the butter in when the sauce is to hot. Like you always say its the little things that turn a good meal into a great one. Thanks again Chef!
Chef... This was one of my late Italian grandmother's favorite recipes. She rarely made it for us. For us, she would make a white wine based cacciatore. She liked to order it when we went out to a good Italian restaurant back in the day. I'm a big fan of this recipe.
From the recipe: “The chef should NOT be thicker than ¼ inch. If it is pound it lightly with saran wrap.” You look to be thicker than 1/4 inch. But I’m not concerned. A pounding with saran wrap wouldn’t be too painful.
This is one of my new favorite dishes. I made some one night, then went back to the store to get more chickens and lemons to make it again. This channel is amazing, and Chef JP has taken my cooking up about 5 levels. Thanks so much Chef, Jack, and team.
This has to be the most beautifully prepared chicken piccata plate I have ever seen 😋🤩😍😋❣. My French trained Chef first taught me to prepare this back in the Spring of 1982 (I was only 15) when I worked at a country club specializing in classical French cooking. For me it was love at first bite.I agree with Chef Jean-Pierre as chicken is my favorite though later on I also made it with sea scallops, colossal prawns, and firm fish like trout, or mahi-mah, etc. Chicken Piccata is a dish that fills you up but doesn't weigh you down while still delivering tons of flavor. Thank you Chef Jean-Pierre for the memories and inspiration ❣❣
Old fashioned or not, piccata is one of my favs. Always with some Yukon mashed tates too! And I like the slight differences everyone has in their recipes, some are super tin and tenderized melt in your mouth chicken wafers, some a little more hardy with tates and a thicker gravy, but all are delicious!
This is how I knew that Jean-Pierre is the Master Chef for me. He knows the value of BUTTER! Every kind of butter! This weekend we will be enjoying his lemon chicken recipe. As always, thank you Chef!
I can’t wait to try and recreate this recipe for my son and I to enjoy, and you will be there with me in my kitchen, guiding me from my phone as I do. Merci Chef, God bless you.
Getting home from work in the middle of the night, dead tired, and finding another inspiring and entertaining video from Chef makes life all right. Still better is yet another few gems of knowledge in there before collapsing into bed and falling asleep looking forward to the next few days off and cooking ❤️🫕🍜🍷
I am so excited about this recipe! I plan to try it tomorrow! I had a lemon piccata once when we went to a fancy restaurant for our first Valentines Day as a married couple, and I wished so hard that we could go back on a regular basis. This will be epic!!
Chicken Piccata is one of my family's favorite recipes. I like to do the sauce by tossing in the capers earlier on with a bit of their brine, then add the wine to deglaze the pan, lemon bits and juice and finally butter just like yours. The capers having a little time to cook up makes them a touch more tart when you bite into them especially if you mush them down with the spoon or fork a little in the pan.
Hello Chef Jean Pierre and crew. We discovered your TH-cam channel about 2 months ago. We absolutely love you folks. We have learned so many new techniques for cooking. You keep recording and we’ll keep watching. Cheers, AJ and Greg from Utah.
Just found Chef Jean-Pierre's channel...love it. So easy to watch , he explains everything he's doing. I have watched six of his video's so far this morning. Some of the dishes I already make and watched to see a different take of them. This recipe I make but instead of just doing flour, I flour, egg and instead of breadcrumbs I use Locatelli cheese and everything else is the same. Now I have to go back to the original again. Thank you Chef for a great channel. Tonight I'm making your Tuscan Chicken.
Morning Chef JP from Singapore, today saw your chicken piccata very simple doesn’t need longer time to cook this hygiene food. The dressing give a strong pungent sauce look awesome.❤
Monsieur Chef Jean-Pierre, You have helped to make my cooking so much better than it was before. I knew I could cook, and it was your lessons that guided me to realize my potential. I cannot thank you enough. You are engaging and absolutely delightful to watch. I discovered your videos on TH-cam shortly after My beloved mother died, and they have given me tremendous joy. Since watching your supremely well done, educational videos, I have bought a food processor, an emulsion blender, cognac, a ruby port wine, and The Larousse Gastonomique, among other things. You have helped to fine-tune my attention to quality ingredients that have made grocery shopping more joyful than it has ever been before. Thanks to you I am now preparing the best meals for my friends and family. A new sense of pride has developed in a part of my life that I had never envisioned before. From the bottom of my heart I say thank you for making my life better.
Oh this is definitely going to be a regular dish in my house now! Thank you so much chef, I've made so many of your recipes and my family loves them all!
If you know someone who is depressed or down, just let them see the Chef, they will be feeling super after…i was a Cook/Chef for 30+ years but never seen a Chef so enthousiastic as Chef Jean-Pierre😃👍🏽
It's true! I am always smiling from ear to ear by the end of the video. Who am I kidding? I am smiling at... "Hello der friends!" 😁😊😁
Absolutly agree with you😂
So true!
Great therapy
He brings blessings to us all.
I made this tonight at my daughter in law’s request for lemon chicken piccata. It was a hit for my whole family. Thank you, chef for another top notch recipe. ❤
One of my favorite dishes. I learned it yrs ago from my dad. He was a fabulous cook. From Trieste and we had the best food growing up. I’m 75 and still like to learn new dishes. Thanks. Love you❤
I feel so spoiled having Chef Jean-Pierre as an instructor. Sure he makes it look easy. Sure his kitchen is perfect. But his honesty, professionalism and humor make anything possible in our kitchens. He is making the world a better place.
And butter is good for you. I know that is so.
He surely is!!!!
My mouth was watering from the memory of eating chicken piccata in several 5 star restaurants in Beverly Hills; back in the 70’s. Thanks Jean Pierre for the memories & reminding me of this delicious plate!
Bon Appetit !!!!!
Greg do you take lessons at his studio or via TH-cam?
@@assocrec just you tube
Chicken PIccata IS easy, one of the simplest dishes you can make. You do not even need the lemon slices if you want, I usually do not bother and just use juice or maybe add some zest if using an organic lemon for the juice.
15:37. I love when he has “dancing fingers” when he is so happy with the taste of the finished meal- we know that it is delicious! 😋
My favorite! And when he sticks out his tongue when he's chopping something!! 😂
That would be a great new name for his channel..." The Chef With Dancing Fingers"🎯🎯
Chef Jean-Pierre sir you are a Master. I am 70 years old and a home cook all my life and I am still learning from you! Thank you and much respect to you for all you're hard work. People have no idea how hard it is to do what you do. Stay safe in life and God Bless
I have learned more from Chef Pierre in 20 minutes then I have learned ever before watching TH-cam videos
…Not in my house….mmmmm (says in reference to butter 🧈 and wine 🍷) ! Not in my house either Chef! We neeeedsss all the butter and wine!
This man makes my day, everyday!
Is it possible to give two thumbs up? TH-cam needs to add two thumbs up. Chef JP certainly deserves at least two thumbs.
Chicken Piccata? This video should have at least 1 billion views.
Chef Jean-Pierre has to be the most fantastic and entertaining instructor ever! I never knew I would enjoy cooking so much after watching Chef JP. He is the master!
I stumbled upon this dish by a TH-cam referral. Have been looking at, at least 10 videos preparing this dish. Chef’s rendition is the crème de la crème of them all. The time he takes in preparation, the wonderful lessons he gives, all the while explaining the “whys and wherefores” along the way. What a gem his channel is. Thank you Chef for being there showing us all the “art of cooking” great dishes.
🙏🙏🙏😊
Chef not only a master chef but a mencsh!!!
Great recipe. I can do it! Also had to chuckle when chef brought out the time- butter issue. Glad to see he framed it.
I’ve been dealing with anxiety and depression for a couple years. I watch the Chef and it calms me down and makes me smile. I get excited about making a new meal that tastes like I paid someone to cook for me. Everything I’ve made has been great! Thank you Chef. ❤
Same here keep fighting we'll make it through ❤
I made this a few nights ago and was thrilled with the results. I had tried this in the past but it never satisfied me. After taking some hints from you Chef, it came out FANTASTIC. Once again, I thank you.
honestly I have say if you don't fall in love with chef jean Pierre in the first 5 min of the video there's something wrong with you. I have to say chef its very rare to see a man with a heart of gold I wish you good health and wellness chef😘❤
Chef Jean-Pierre, I think you will get a kick out of this. On Fridays I babysit for my two beautiful grandsons Patrick & Nathan. Patrick, the oldest of 4 years loves to watch an episode or two of Bugs Bunny on my phone. Not last week though. He has seen me watching you in the past and last week he wanted to watch Chef Jean-Pierre! How cool is that. He now wants to help me prepare dinner. Thank you so much for joyous inspiration. We love you.
God knows Iam old fashioned too. Wouldn't have it any other way !!!!!!
I love how you explain the "why" of the things ! eg sauce should be below 200 before adding butter so it doesn't separate, will definitely be trying this one very soon I Loved the 70's too :-)
There are so many “whys” and timings and temperatures and techniques that get mulled over. This is real explanation of how to cook and why every bit is happening
Chef Jean Pierre I’m so happy to see this old favorite!! Yes I’m a 70’s girl and this is a blast from the past!! I can’t wait to try this one!! Yummmmy😋
PS-I loved the 70’s! It was so different and yes we dressed up!!!
👍👍👍😊
Curly parsley is not only flavorful but has more character for garnish
Already over 2 Mio subscribers!!? Last time I was on this channel, it was little over 1 Mio... Chef Jran-Pierre, you rock!!
Thank you for bringing me back to the 1970's and the trip down memory lane. Date night with my girlfriend (now my wife) often involved eating chicken piccata at our favorite bistro. I am going to make your chicken piccata for her tonight. Oh, the great memories.
how was it? :)
Why is it a '70 dish? Piccata is fantastic in any decade.
@@oyotundookubegwa520 it was everywhere back then, was a trendy dish. But I agree, delicious food has no trend or era.
Decades ago, I once received a very very nice bottle of Port from a friend, only to find out that I am not a Port fan. I used it to deglaze the pan for a pasta dish and it was bellissimo! So the rule of not using a wine you would not drink... doesn't always apply. As well, I won't drink vinegar, but have used it successfully as a wine replacement. Still, you gotta love and respect Chef JP!!
12:48..."...one of them whisks!"...So candid and so spontaneous! I just love it, and I just love Chef Jean-Pierre! 🥰
The chef brings so much joy to cooking. I measure carefully as he does. Remember the difference between clarified butter and regular butter. Always have cooked roux for sauces. Always be clean and organized, and sanitize surfaces. Don't use a wine you are not willing to drink! These are all the easter eggs (tips he may say or not but you can see them if you look carefully Thanks to Chef and Jack for really good humor and clear videos!
I’m not really impressed by anything, but I’m impressed by your videos. They have really helped me learn to cook my favorite meals after two decades of feeling hopeless. Most cooking videos are so boring to watch, but yours are full of good energy and genuinely useful techniques.
The 70's was the Best!! Love this Recipe!!
I have made this dish for friends over the last year. You would think I am a God! So easy to do and so easy on the budget. Thank you, Chef Jean-Pierre,!
Chef Jean-Pierre, you are not only very entertaining, but a knowledgeable instructor. I’ve been following your channel for awhile. I have learned much from you, watching and laughing along with your videos. My loved ones are the beneficiaries of my improved kitchen skills. Keep on teaching us. This recipe will be on the menu very soon. Guess I’ll have to splurge on a another new tool: channel knife. Thank you Chef. Stay healthy and God bless.
Hi T. Wasn't it the 70's w/that "energizer bunny"? it just comes 2 mind somehow.
Trends come and go, tasty food prevails, regardless of eras. I am so tired of reinventing a wheel daily. Why? Show me a tasty dish.
Lol. Channel knife is now essential.
I live in Florida as well and I love fresh lemons right off the tree
You are THE MOST entertaining and knowledgeable chef on you tube and possibly TV! Thank you for all of your contagious enthusiasm for cooking great meals! You are engaging and energetic about every recipe you present. It’s great and I thank you. ☺️
My friends and family laugh at me for cleaning so much while I'm cooking. I'm glad to see I'm not the only one. 👍
Chicken Piccata - veal piccata --- dishes that will never go out of style! Thank you, Jean-Pierre!
Veal is barbaric!! Tortured meat !! Eating dogs is more humane than veal!!
It's truly amazing how so many restaurants don't understand what chicken piccata or a scalopini cut is. Thank you chef JP especially for educating people. I wouldn't know this either but for the good restaurants that I have been to and the questions I was allowed to ask the chefs... I consider a fine restaurant one where the chef is able to speak to me about the dinner. I go in order a drink and appetizer then ask to speak to the chef. I also look around to see other dishes coming out of the kitchen then if the chef comes to my table and enjoys speaking to me with pride and great information I will eat there 3 times a week. I'm totally loyal and will bring in new customers and then I know it's not just a restaurant but a place where I have friends who feed me!
I hate to be redundant but this is absolutely exquisite. This is going to be one of my all time favorites! 🏆❤️!
Pollo Piccata! Mercy. Can it get any better? Saltimbocca, then Scaloppina Marsala. Our favorite chef here, just showed the absolute easiest and simplest recipe for this wonderful dish. Capers and lemon, wine and butter. A dream come true. When Chef Jeanne Pierre talks about butter, I can smile every time. This fellow is wonderful. Merci.
" A child could do this " I'm coming up to 70 years and I have learnt more about cooking in the last few months than I have in the last 50 years by followings Chef Joan - Pierre. Chicken tastes how I want. Fish is outstanding, and beef is tender and tasteful. I live in the UK. I have run bars that served food and although I served food to what I considered a good standard, I cannot wonder if I was missing something. I'm still regarded as the best chilli cook where I live. I also am regarded as the best spaghetti boulagnase provider in the city. My chilli con carne came in various heat tastes ranging from mild to super hot. My boulagnase was only made with Italian ingredients apart from the meat. They were part of my best selling menu items, but I'm now wondering if I missed something.
In the 70's was when I started to take an interest in cooking. I was around 12 years old and was allowed to use the stove on my own. Both of my parents were great in the kitchen and out on the BBQ grill. We lived in Naples Italy then as my father was in the U.S. Navy. Chiefs know what good cooking is. Thanks Chef JP.
Chef Jean-Pierre is like the BUTTER of all chefs!
I just made this again. It never fails to impress my guests.
Thank you for inviting us into your heart. What an amazing passion. Pure poetry.
I find it amazing that there are two cooking channels on cable and yet no one is showing you how to cook anything. It's either a competition or just telling about different dishes. No one actually shows you how to "MAKE'' the dish. Love the channel and have great respect for your ability teach and inform. Bravo Chef Jean-Pierre.
The '70s were the best...the food AND the music!!! I will definitely be trying your recipe, Chef Jean-Pierre...thank you! 💗💗💗
I adore Picatta! Chicken,veal,pork...worked at a place in Key West that served Conch Picatta. 👍
"it's bringing me back in the seventies" . . . . Baby ! The way you act today and the joie de vivre you emit . . .
you're not already were BORN in the seventies ! ! !
another wonderful recipe and let me thank you for that great inspiration :-)
You are my hero, I cook your dishes and my husband also goes on and on with praise to me and brags his wife is a gourmet cook!
This man is an inspiration, I have followed Chef JP instructions , from prep and bleach water. He is the best, remember friends measure carefully....
Love the facial expressions when he tastes the food.
all my family moved south before covid hit. i fall asleep to these videos every night and it helps me not feel so alone. plus i've learned so much about cooking, it's amazing! I'm forever grateful for Chef Jean-Pierre.
You know you're on the right track when you make some food and shef is telling you why do this.
Amazing.
Chef JP... loved the 70s too. Your recipes and cooking capture the feelings of that long past era. (Where's my time machine?). I always learn something watching you cook. Thank you for that. Peace.
I thank God for you Chef Pierre, thank you for showing me how fun cooking can be. You are an amazing chef!
I love chicken piccata! It was huge in the 80s here and I never understand why delicious recipes go out of fashion, lol. So happy to see this!
Cooking is edible art you do everyday
No matter what you cook, it makes me happy!
"Regular butter is gooood, and we're gonna use it. We're gonna use 2 butter..." Love it.
Chef Jean Pierre makes me happy
Professor -- Everything about this Entree is marvelous, and the insight regarding "Angel-Hair" Pasta is genius 👍
Simplicity at it's best is Chef Pierre's speciality
Best chef, best entertainer, best teacher and the best recipes.. all in this channel… thanks Maestro!!!
One of my most favorite dishes in the world !!
Chef Jean Pierre, you are a true joy to watch. Your entheusiasm shows you chose the correct career. Oh, your English is as good as mine and I've been here since birth.
Imagine this receipe with handmade schwäbische Spätzle - nothing better in this World !!! ♥♥♥
Dear Chef 👨🍳… this looks just like the ‘recipe of the week’ in The Woman’s Weekly Magazine back in the 70’s… groovy!! We will be trying this tomorrow, thank you!
✨ 💃🏻 🕺 ✨ 🤗 ✨
The Chef is one of the greats.
Lemon chicken always a favorite. The way you do it brings it to a whole new level! You love what you do and are a wonderful instructor. World’s best culinary school on-line with ChefJean-Pierre! ❤
Fantastic! I make this all the time, after watching this I'm sure my next time will be brought to a whole new level.
Now I know why my sauce is a little oily, putting the butter in when the sauce is to hot. Like you always say its the little things that turn a good meal into a great one. Thanks again Chef!
I prefer to reduce the sauce then turn it off before adding butter.
🤪Chef Jean Pierre has rekindled my love of cooking and this recipe is so easy, tasty and affordable - gotta love this man.
Thank you 🙏
"Return to the '70s?" HA! I love Chicken Piccata and had it last week. I can't wait to try this recipe.
Chef... This was one of my late Italian grandmother's favorite recipes. She rarely made it for us. For us, she would make a white wine based cacciatore. She liked to order it when we went out to a good Italian restaurant back in the day. I'm a big fan of this recipe.
From the recipe: “The chef should NOT be thicker than ¼ inch. If it is pound it lightly with saran wrap.” You look to be thicker than 1/4 inch. But I’m not concerned. A pounding with saran wrap wouldn’t be too painful.
This is one of my new favorite dishes. I made some one night, then went back to the store to get more chickens and lemons to make it again. This channel is amazing, and Chef JP has taken my cooking up about 5 levels. Thanks so much Chef, Jack, and team.
Thank God for TH-cam so we can watch actual cooking shows that teach you recipes.
"You know what's so special?" - Yes! You are! Vous etes unique, Chef JP!
This has to be the most beautifully prepared chicken piccata plate I have ever seen 😋🤩😍😋❣. My French trained Chef first taught me to prepare this back in the Spring of 1982 (I was only 15) when I worked at a country club specializing in classical French cooking. For me it was love at first bite.I agree with Chef Jean-Pierre as chicken is my favorite though later on I also made it with sea scallops, colossal prawns, and firm fish like trout, or mahi-mah, etc. Chicken Piccata is a dish that fills you up but doesn't weigh you down while still delivering tons of flavor.
Thank you Chef Jean-Pierre for the memories and inspiration ❣❣
Old fashioned or not, piccata is one of my favs. Always with some Yukon mashed tates too! And I like the slight differences everyone has in their recipes, some are super tin and tenderized melt in your mouth chicken wafers, some a little more hardy with tates and a thicker gravy, but all are delicious!
I have mine plain, no starches added.
3 most importants ingrédients in French cuisine its butter, butter and butter. love those videos.
This is how I knew that Jean-Pierre is the Master Chef for me. He knows the value of BUTTER! Every kind of butter! This weekend we will be enjoying his lemon chicken recipe. As always, thank you Chef!
It is so easy I make it as a weekday meal. Hardly any prep.
I'm making this today I love Lemon Limone.Love you❤My friend.Your the Best....Enjoy your day...😊
Butter. Lemon. Capers. Chicken. Cmon. Perfection.
I just ate lunch and now I'm hungry after watching this video. You're the best, Chef JP!
When I get off of my diet, I can tell I am going to be cooking a LOT! I have never seen this chef, but I really loved his food and presentation.
I can’t wait to try and recreate this recipe for my son and I to enjoy, and you will be there with me in my kitchen, guiding me from my phone as I do. Merci Chef, God bless you.
Getting home from work in the middle of the night, dead tired, and finding another inspiring and entertaining video from Chef makes life all right. Still better is yet another few gems of knowledge in there before collapsing into bed and falling asleep looking forward to the next few days off and cooking ❤️🫕🍜🍷
back in the 80's I worked day saute at Fridays in Dallas, Chicken Piccata and Marsala were always big sellers
I absolutely LOVE your excitement for food! It never fails to make me smile. Thank you for everything you do and share with us!
I never tire of piccata, chicken, pork or veal. But this is the most lemony I have seen. My wife insists on a lot! Of capers.
I am so excited about this recipe! I plan to try it tomorrow! I had a lemon piccata once when we went to a fancy restaurant for our first Valentines Day as a married couple, and I wished so hard that we could go back on a regular basis. This will be epic!!
Chicken Piccata is one of my family's favorite recipes. I like to do the sauce by tossing in the capers earlier on with a bit of their brine, then add the wine to deglaze the pan, lemon bits and juice and finally butter just like yours. The capers having a little time to cook up makes them a touch more tart when you bite into them especially if you mush them down with the spoon or fork a little in the pan.
Yes. 70's were good times.
Hubby and I love watching his vids at night before bed, get a good chuckle out of it, and some very nice recipes to boot.
Thank you 🙏
Chef Jean Pierre I met you years ago with my Godfather Dizzy Gillespie and you are still the master
Hello Chef Jean Pierre and crew. We discovered your TH-cam channel about 2 months ago. We absolutely love you folks. We have learned so many new techniques for cooking. You keep recording and we’ll keep watching. Cheers, AJ and Greg from Utah.
I just love chef Jean He makes everyday happy..All his cooking is just awesome..He makes ones day..❤..Be happy my friend your the Bestie there is ..
You are the best Jean-Pierre!!!!!!!! Chicken Piccata TONIGHT !!!!!!!!!!!
I love butter, capers, lemon - this is pure bliss!
Just found Chef Jean-Pierre's channel...love it. So easy to watch , he explains everything he's doing. I have watched six of his video's so far this morning. Some of the dishes I already make and watched to see a different take of them. This recipe I make but instead of just doing flour, I flour, egg and instead of breadcrumbs I use Locatelli cheese and everything else is the same. Now I have to go back to the original again. Thank you Chef for a great channel. Tonight I'm making your Tuscan Chicken.
Morning Chef JP from Singapore, today saw your chicken piccata very simple doesn’t need longer time to cook this hygiene food. The dressing give a strong pungent sauce look awesome.❤
Monsieur Chef Jean-Pierre,
You have helped to make my cooking so much better than it was before. I knew I could cook, and it was your lessons that guided me to realize my potential. I cannot thank you enough. You are engaging and absolutely delightful to watch. I discovered your videos on TH-cam shortly after My beloved mother died, and they have given me tremendous joy. Since watching your supremely well done, educational videos, I have bought a food processor, an emulsion blender, cognac, a ruby port wine, and The Larousse Gastonomique, among other things. You have helped to fine-tune my attention to quality ingredients that have made grocery shopping more joyful than it has ever been before. Thanks to you I am now preparing the best meals for my friends and family. A new sense of pride has developed in a part of my life that I had never envisioned before. From the bottom of my heart I say thank you for making my life better.
👍👍👍😊
Oh this is definitely going to be a regular dish in my house now! Thank you so much chef, I've made so many of your recipes and my family loves them all!