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😃👍🏽
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 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.
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 stumbled upon this dish by a RU-vid 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 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’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 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.
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😘❤
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!
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!!
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. ☺️
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, 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.
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!
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.
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! ✨ 💃🏻 🕺 ✨ 🤗 ✨
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.
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.
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'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. 😂😂😂😂😂
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! ❤
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.
Oh, yay! I raise chickens, so I feel like I know every chicken recipe ever written but this is a new one on me! (I guess I might have partied too hard in the 70's, somehow I missed this!) Can't wait to try it!
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 RU-vid 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’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.
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 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.
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. ❤
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.
…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!
You know, Chef, you cook like my Mom: she didn't follow a strict recipe just put it all together and it was delicious. Her mother did the same. We drive ourselves nuts looking back and forth to the recipe. But you have finally made me understand the importance of mis en place. When I try to shortcut that events overwhelm me at the worst time and it is a lot less fun
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!!
I made lemon chicken piccata using your recipe for dinner tonight. It was delicious! Thank you Chef Jean Pierre for another wonderful recipe. Yes, I also love the 1970s, good food, music & fashion
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 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.
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 ❤
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 ❣❣
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 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.
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.
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.
Hello Chef Jean Pierre and crew. We discovered your RU-vid 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.
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!
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.
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.
