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 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.
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. ❤
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!
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.
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. ☺️
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... 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.
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.
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 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.
Thank you Chef J-P for bringing back so many memories of a wonderful, but forgotten dish. It's beautiful served with boiled new potatoes and, when available, asparagus. Amazing and brilliant.
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’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.
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!
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!
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! ❤
Dear Chef, I am not a chef, and I cook only a few Thai dishes (though I am an American of French descent). But I have loved your videos and now I will start to make these wonderful meals when I can! You make it look easy and fun - that's the encouragement I needed. Thank you for your kindness, humor, expertise and warmth that's pulls a guy like me into your amazing channel. I actually wondered what that plaque was on the wall and then you showed it! How cool is that. Thanks for being a friend.
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.
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 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. ❤
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
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.
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.
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 ❣❣
Hi Chef - Great recipe - Chicken Piccata - 🙂 Here is a very rough idea for a future show " Please let us long time loyal fans know what is it like to run a restaurant in the current economy as opposed to the the past, talking about the different restaurants you have owned. My ears perked up when up when you said - "I bought my first Resaturant in 1976" and I thought "WOW - there must be a treasure trove of interesting stories over the years of owning, running and cooking in your own restaurant." Cheers from Miami Beach , joey d.
You are not kidding Joey, times were surely different! My entire staff stayed with me for 22 years! We took care of them like family! They were loyal, hard workers and just good at their job! I could not own a restaurant today! I have many, many friends in the business and they all tell me that their staff changes at least 50% every years. Just not the same!!! 😊
You must be phenomenal to work with. You have a happy friendly and loving disposition no wonder your staff stayed with you for so long. Some other bosses don’t realize that encouragement sweetens labour ❤
Hello Chef JP! You are always the MAN. The way you broke this down was simple to follow and indeed, as always, delicious! I am making this recipe for 80 people tomorrow and after test driving this twice, I am confident I can make this on a larger scale - Chef JP has made me a better cook through the years and I have learned and been entertained every time I watch his videos. Thank you Chef JP!
I'm waiting for the recipe where you just put the whole bowl of butter into the sauce!!😂😂 The recipes are fantastic but what sets you apart is the utter joy you exude. I think I watch more for the good mood you put me in rather than the recipes. Oh yeah..... if you can remember the 60's and 70's you really didn't do them. 😂😂😂😂😂
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.
Thank you chef Jean-Pierre!! I will definitely make this recipe. I used to watch Jacque Pepin and Julia Child when I was a kid. Now middle age, I’m so happy to discover your channel on YT. Thank you for sharing generously your knowledge and passion for cooking. I totally agree on butter ! For the last 25 years, I only cook with butter, good olive oil, avocado oil, coconut oil. Please everyone, stay away from margarine, veg.shortening and cheap oil.
You rang some very happy bells with this one! I remember getting all dressed up to go to dinner with my late ex-husband and frequently, I would have chicken piccata. You're right about the 70s--it really was a marvelous time. I still love chicken piccata and when it is on the menu for dinner, I order it.
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.❤
" 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.
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.
Chicken Piccata is one of my favorite go-to meals and your version looks absolutely incredible chef. I can't wait to make this EXACTLY as you have shown us. I also really appreciate you explaining all the tips and tricks and the why's and how's of things such as sanitization and emulsions etc. I only wish your restaurant had been my regular spot in the 70's where I could have slipped into the perfectly choreographed chaos of your busy kitchen with a pair of Cognacs in hand, and watched you turning out this amazing food wearing platform disco shoes, gold chains, and a butterfly collared chef's coat!🤣 Epic!
Even if I never make a single one of your recipes watching your videos is totally enjoyable. You and your food shine through. Don't worry, I do plan on making some of your recipes. I've already bought the ingredients to make the cheese stuffed Yukon Gold potatoes. I feel good when I see in some of your videos that I unknowingly am already using a lot of your cooking techniques.
Nothing beats a tried and true vintage recipe! Thank you for keeping the 70’s alive! I’ll be on the lookout for a classic jello mold next! Speaking of molds, a classic French terrine would be fun to learn.
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 just cooked this for dinner, with Chef Jean-Pierre’s help it was easy and it is obviously super delicious! Thank you Chef! I totally appreciate your videos and the website with recipes. I wish you had a store in Europe as I am getting hooked about your kitchen gear!
Ah! I love Chicken Piccata. And I LOVE lemon. I found a recipe for Chicken Romano on some site. It was obviously done by a chef. I not only learned how to make it, but a lemon wine sauce with shallots and cream. Why has it been so long since I made that?!?!?!
I always look forward to your recipes and videos. Not only for the ideas and what you are cooking, but mainly for the happiness and energy you bring each week.
Chicken picatta is one of my favorites to eat and cook. I have even used limes in place of lemons when they weren’t available and it was divine. I also normally use a Pino Grigio in place of a Chardonnay. The Chardonnay works better with the sweetness of the butter, but the Pinot compliments the sour of the lemon & capers much better. It’s an either or for me. Thank you Chef for all you give us!!!
Thank you sooo very much Chef for this wonderful dish. its great to bring up the old days of the 70*s life was much better in that time I wish you all the best always with all my respect
Chicken Piccata is a classic. So glad to see I have been making this one so closely to the way you do. I must be doing something right if that's true. Love you Chef!
You are my most favorite channel on TH-cam. I've cooked so many of your recipes, it's crazy, and here is another now that I'm going to be popping out for the family. My wife and I trade nights for cooking, and I always get to dazzle folks with my newly acquired culinary expertise from watching and learning from your channel!
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.
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"🎯🎯
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.
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. ❤
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!
12:48..."...one of them whisks!"...So candid and so spontaneous! I just love it, and I just love Chef Jean-Pierre! 🥰
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.
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. ☺️
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😘❤
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. 👍
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.
The 70's was the Best!! Love this Recipe!!
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.
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.
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, 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.
Thank you Chef J-P for bringing back so many memories of a wonderful, but forgotten dish. It's beautiful served with boiled new potatoes and, when available, asparagus. Amazing and brilliant.
asparagus goes well with beef too
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’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 tried this recipe today and it taste AMAZING! And the sanitizing towel tip is priceless. God Bless Chef Jean Pierre!
It doesn't look very sanitary to me to be honest.
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.
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!
🍋🍋🍋Chicken Piccata…one of my favorites! No such thing as too much LEMON, or too much BUTTER! Thank you so much for sharing this, Chef!🍋🍋🍋
Hey Nancy...B right over. No one here is interested, Xcept Me.
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! ❤
Dear Chef, I am not a chef, and I cook only a few Thai dishes (though I am an American of French descent). But I have loved your videos and now I will start to make these wonderful meals when I can! You make it look easy and fun - that's the encouragement I needed. Thank you for your kindness, humor, expertise and warmth that's pulls a guy like me into your amazing channel. I actually wondered what that plaque was on the wall and then you showed it! How cool is that. Thanks for being a friend.
This is an Italian dish.
@@toriless yes, though they didn't say otherwise?
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.
👍👍👍😊
I also think my boning knife is delicious. 😃
You make me feel like I can cook these recipes. 🙂🤔
Curly parsley is not only flavorful but has more character for garnish
Professor -- Everything about this Entree is marvelous, and the insight regarding "Angel-Hair" Pasta is genius 👍
One of my favorites. Chef Jean-Pierre, you are such a joy to watch and learn from. Thank you!
Thanks for watching!😊
Chef Jean-Pierre is like the BUTTER of all chefs!
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.
This man is amazing, he makes it look so simple, such skill...
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. ❤
I just made this again. It never fails to impress my guests.
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
back in the 80's I worked day saute at Fridays in Dallas, Chicken Piccata and Marsala were always big sellers
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!
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.
I just ate lunch and now I'm hungry after watching this video. You're the best, Chef JP!
Chef Jean Pierre, vous êtes incroyable. J'aime votre enthousiasme pour la cuisine. Merci.
Interesting!
Has the Chef considered Italian and French subtitles for critical points from time to time???
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.
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 ❣❣
Hi Chef - Great recipe - Chicken Piccata - 🙂 Here is a very rough idea for a future show " Please let us long time loyal fans know what is it like to run a restaurant in the current economy as opposed to the the past, talking about the different restaurants you have owned. My ears perked up when up when you said - "I bought my first Resaturant in 1976" and I thought "WOW - there must be a treasure trove of interesting stories over the years of owning, running and cooking in your own restaurant." Cheers from Miami Beach , joey d.
You are not kidding Joey, times were surely different! My entire staff stayed with me for 22 years! We took care of them like family! They were loyal, hard workers and just good at their job! I could not own a restaurant today! I have many, many friends in the business and they all tell me that their staff changes at least 50% every years. Just not the same!!! 😊
I believe the chef passed away! Just saying!
@@ChefJeanPierre Thats awesome man. Speaks to your character. You're a stand up guy JP.
You must be phenomenal to work with. You have a happy friendly and loving disposition no wonder your staff stayed with you for so long. Some other bosses don’t realize that encouragement sweetens labour ❤
@@ChefJeanPierre I would KILL for a loooooooooooong Q&A Session with Chef Jean-Pierre!!!!!!!!
I have learned more from Chef Pierre in 20 minutes then I have learned ever before watching TH-cam videos
When we learn from this Chef we are been taught the correct way.
Thank you Chef
Hello Chef JP! You are always the MAN. The way you broke this down was simple to follow and indeed, as always, delicious!
I am making this recipe for 80 people tomorrow and after test driving this twice, I am confident I can make this on a larger scale - Chef JP has made me a better cook through the years and I have learned and been entertained every time I watch his videos.
Thank you Chef JP!
I'm waiting for the recipe where you just put the whole bowl of butter into the sauce!!😂😂 The recipes are fantastic but what sets you apart is the utter joy you exude. I think I watch more for the good mood you put me in rather than the recipes. Oh yeah..... if you can remember the 60's and 70's you really didn't do them. 😂😂😂😂😂
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.
Thank you chef Jean-Pierre!! I will definitely make this recipe. I used to watch Jacque Pepin and Julia Child when I was a kid. Now middle age, I’m so happy to discover your channel on YT. Thank you for sharing generously your knowledge and passion for cooking. I totally agree on butter ! For the last 25 years, I only cook with butter, good olive oil, avocado oil, coconut oil. Please everyone, stay away from margarine, veg.shortening and cheap oil.
It looks absolutely beautiful - and you made it in-front of me in only 16mins! 😍
You rang some very happy bells with this one! I remember getting all dressed up to go to dinner with my late ex-husband and frequently, I would have chicken piccata. You're right about the 70s--it really was a marvelous time.
I still love chicken piccata and when it is on the menu for dinner, I order it.
I love butter, capers, lemon - this is pure bliss!
This man is an inspiration, I have followed Chef JP instructions , from prep and bleach water. He is the best, remember friends measure carefully....
I made this tonight for my family chef, with your sautéed potatoes, it was awesome… Thank you❤
Chef, I love how you explain the chemistry of cooking. Thank you very much from a home chef in Dubai 🥰
I love your enthusiasm. Always the best.
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 🙏
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.❤
" 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.
You are the best Jean-Pierre!!!!!!!! Chicken Piccata TONIGHT !!!!!!!!!!!
Thank you chef! I made this tonight for my family… I doubled the sauce! It was a BIG HIT! Thank you very much!
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.
If i have to do chores and not sit and watch, I let his voice comtinue in the background, so i can feel the great energy!
Chicken Piccata is one of my favorite go-to meals and your version looks absolutely incredible chef. I can't wait to make this EXACTLY as you have shown us. I also really appreciate you explaining all the tips and tricks and the why's and how's of things such as sanitization and emulsions etc. I only wish your restaurant had been my regular spot in the 70's where I could have slipped into the perfectly choreographed chaos of your busy kitchen with a pair of Cognacs in hand, and watched you turning out this amazing food wearing platform disco shoes, gold chains, and a butterfly collared chef's coat!🤣 Epic!
3 most importants ingrédients in French cuisine its butter, butter and butter. love those videos.
Beautiful!! YUM!! (70's were great--60's were better!) 😉💕🙏 God bless, dear Chef!
Thank you Chef, this is my all time favorite dishes! I can’t wait to try your fabulous recipe, God bless you!
Even if I never make a single one of your recipes watching your videos is totally enjoyable. You and your food shine through.
Don't worry, I do plan on making some of your recipes. I've already bought the ingredients to make the cheese stuffed Yukon Gold potatoes.
I feel good when I see in some of your videos that I unknowingly am already using a lot of your cooking techniques.
Nothing beats a tried and true vintage recipe! Thank you for keeping the 70’s alive! I’ll be on the lookout for a classic jello mold next! Speaking of molds, a classic French terrine would be fun to learn.
Looks FABULOUS, CHEF JEAN PIERRE, Always on point with 5 Star Presentation !!!!
I love watching you cook,your 🤣 funny, love a man that cooks
Who knew it was so easy to make!!! We made this last night and OMG did you give us something fantastic. Thank you for all these wonderful videos. ❤.
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've been waiting for this for so long! Thanks chef!
Love Chef JP. This looks wonderful can’t wait to add it to my knowledge base of recipes.
This is one of my absolute favorite dishes ❤ Thank you for another delicious dish !!
🤪Chef Jean Pierre has rekindled my love of cooking and this recipe is so easy, tasty and affordable - gotta love this man.
Thank you 🙏
I did this recipe today for lunch and it was faboulus!
Just made this and absolutely loved it. Amazing sauce
I just cooked this for dinner, with Chef Jean-Pierre’s help it was easy and it is obviously super delicious! Thank you Chef! I totally appreciate your videos and the website with recipes. I wish you had a store in Europe as I am getting hooked about your kitchen gear!
Ah! I love Chicken Piccata. And I LOVE lemon.
I found a recipe for Chicken Romano on some site. It was obviously done by a chef. I not only learned how to make it, but a lemon wine sauce with shallots and cream. Why has it been so long since I made that?!?!?!
I always look forward to your recipes and videos. Not only for the ideas and what you are cooking, but mainly for the happiness and energy you bring each week.
Chicken picatta is one of my favorites to eat and cook. I have even used limes in place of lemons when they weren’t available and it was divine. I also normally use a Pino Grigio in place of a Chardonnay. The Chardonnay works better with the sweetness of the butter, but the Pinot compliments the sour of the lemon & capers much better. It’s an either or for me. Thank you Chef for all you give us!!!
Can't wait to make this tomorrow!
I love your little side stories Very interesting Demonstrates the essence of cooking
Imagine this receipe with handmade schwäbische Spätzle - nothing better in this World !!! ♥♥♥
Nothing but great video after great video. 👏👏👏
Thank you sooo very much Chef for this wonderful dish. its great to bring up the old days of the 70*s life was much better in that time I wish you all the best always with all my respect
THANK YOU!! I've been wondering forever what the composition of the water was!! 👍👍👍
Great recipe…. Made it tonight.. wonderful.
Chicken Piccata is a classic. So glad to see I have been making this one so closely to the way you do. I must be doing something right if that's true. Love you Chef!
This is one of my favorite dishes. I make it at home a lot. Butter, wine, butter, oh yeah and butter
I love your old school classic style, your food speaks to me man❤
You are my most favorite channel on TH-cam. I've cooked so many of your recipes, it's crazy, and here is another now that I'm going to be popping out for the family. My wife and I trade nights for cooking, and I always get to dazzle folks with my newly acquired culinary expertise from watching and learning from your channel!
I made this for the first time, and it turned out as good or better than I have ever had in a restaurant.
Chicken Piccata is one of my "Go To" dishes when entertaining. Served over a baked Pilaf. Delicious.
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One of my all time favorite recipes! Thanks for sharing your version. Yum!😊
Made this tonight. Delicious. Thank you chef.
I used to cook this at my last restaurant job! One of my favorite dishes ever!! 🤤❤❤❤