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My review
Chicken French - Rochester, NY Style
18
rocgrandma
"I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!"
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Ingredients
30 m servings 405Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
- Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
- In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
- To serve, place a chicken breast on a plate, and top with sauce.
Footnotes
- Cook's Note
- Garnish with lemon slices, if desired.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 118148 Ratings
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Most helpful positive review
2/18/2010
I'm the author of this recipe and just made this again tonight, to celebrate. Yes, the sauce can be doubled, especially if you'd like the sauce on the rice. As far as egg/cheese/sugar mixtur...
Most helpful critical review
2/17/2010
Complete disaster. The flour/egg combination fell off of the chicken as it cooked. So basically we got plain chicken with browned omelette. I thought something seemed off when the recipe called ...
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2/18/2010
I'm the author of this recipe and just made this again tonight, to celebrate. Yes, the sauce can be doubled, especially if you'd like the sauce on the rice. As far as egg/cheese/sugar mixtur...
4/30/2010
I thought this was a very good version on chicken french. Living in Rochester there are slight variations to the recipe and taste but for the most part this hit the nail on the head. I would sug...
2/23/2010
Very good! I live in Rochester and have ordered chicken french all over the city for years. I doubled the sauce, and used a bit more sherry and butter, that's just my taste. I also used chicken...
11/3/2011
I LOVE Chicken French Live in Rochester and have tried it all over town. This is a very good Recipe. I myself Mix the Lemon Juice and sugar together and sweeten to taste. I cook the chicken as d...
2/17/2010
Complete disaster. The flour/egg combination fell off of the chicken as it cooked. So basically we got plain chicken with browned omelette. I thought something seemed off when the recipe called ...
3/13/2011
The only difference I made was to season the chicken directly instead of mixing in with the flour. This was a quick meal and it was delicious! My husband kept saying over and over that "this rec...
10/10/2011
Just like the restaurant! Was surprised at how nicely the egg batter stayed on the chicken breasts. I doubled the sauce, reduced the butter by half (I like this dish a bit on the lemony side) ...
1/27/2011
I've always used a similar recipe that carried a heavier base of olive oil. Trying to eat healthier, we tired this and it was voted a keeper! I add artichokes and cube the chicken into large p...
5/23/2011
LOVE this recipe. My only complaint is the recipe calls to "cook until no longer pink" twice, causing for over cooked chicken if you're not careful.