Chicken French has everything I love in a recipe. It's delicious and easy, frugal, yet fancy, and everyone loves it. Better yet, it has a vague, confusing history and completely preposterous name. This not-French recipe hails from the Rochester area of New York State, where it's a staple on virtually every Italian-American restaurant menu.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.

    Advertisement
  • Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.

  • Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.

  • Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.

  • Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.

Nutrition:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

627 calories; 32.1 g total fat; 328 mg cholesterol; 2305 mg sodium. 31.5 g carbohydrates; 48.4 g protein; Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/31/2014
Yay I am the first to rate this!!! This was really elegant and extremely tasty. It is the easiest thing to make and everyone raved about it. I followed the recipe to a "T" and it was wonderful. I also watched the video which Chef lets you know a few different things you can use in place of some of the ingredients. I used sherry and it was delicious. I also made this for a family get together so I quadrupled the recipe without any problems and like I said it is so easy to make. I also made a beet salad with this and had some white wine. And as always Chef John perfect. Thanks again:) Read More
(31)

Most helpful critical review

Rating: 3 stars
08/25/2016
I wish I would have read others reviews.. Way too much lemon for me and the sauce didn't thicken. I will try again as it was easy and I can see the potential but like others my sauce didn't thicken either. Read More
(1)
126 Ratings
  • 5 star values: 82
  • 4 star values: 26
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
05/31/2014
Yay I am the first to rate this!!! This was really elegant and extremely tasty. It is the easiest thing to make and everyone raved about it. I followed the recipe to a "T" and it was wonderful. I also watched the video which Chef lets you know a few different things you can use in place of some of the ingredients. I used sherry and it was delicious. I also made this for a family get together so I quadrupled the recipe without any problems and like I said it is so easy to make. I also made a beet salad with this and had some white wine. And as always Chef John perfect. Thanks again:) Read More
(31)
Rating: 5 stars
05/31/2014
Yay I am the first to rate this!!! This was really elegant and extremely tasty. It is the easiest thing to make and everyone raved about it. I followed the recipe to a "T" and it was wonderful. I also watched the video which Chef lets you know a few different things you can use in place of some of the ingredients. I used sherry and it was delicious. I also made this for a family get together so I quadrupled the recipe without any problems and like I said it is so easy to make. I also made a beet salad with this and had some white wine. And as always Chef John perfect. Thanks again:) Read More
(31)
Rating: 5 stars
05/23/2016
So good! just want to thank the last reviewer for speaking up about the origin of the recipe. My European family has been eating this for many generations. I have my Nonna's hand written recipe which was handed down from her Nonna. It is almost exactly ( my Nonna didn't use cayenne) this recipe but it is called Chicken Franchese. SO GREAT Like several of the other reviewers I too would cut back on the lemon and disregard the cayenne. Also keep your chicken stock handy in case the sauce gets too thick while heating. We always make extra sauce and serve it over pasta so every taste of the delicious sauce can be enjoyed. thank you FYI My Nonna was born in the Amalfi region of Italy (southern) where this recipe is a staple for all kinds of dishes i.e. mostly veggies like eggplant but also used for chicken veal and pork that's pounded into thin cutlets. The style of preparation is called "indorato" which translates to "encased in gold" Read More
(25)
Advertisement
Rating: 5 stars
07/06/2016
Hubs and I really enjoyed this Chicken French last night! Having said that let me say that I did make a few changes but nothing drastic. The amount of flour indicated in the recipe is a ridiculous amount! For two small chicken breast halves (about 5 oz. each) I used just 2 T. of flour and 1/4 t. of salt and pepper along with the pinch of cayenne and I still didn t use it all! I beat one egg and the milk in a pie plate dredged the chicken in the flour mixture and dunked it in the egg. I covered the pie plate with plastic wrap and put it in the refrigerator about an hour before dinner as Chef John mentions in the video. I browned the chicken for 4 minutes on a side over medium heat and removed it to a warm oven. For the sauce I had to use chicken broth but kept the other ingredients the same except the lemon juice which I cut way back using just 1 t. for my version. The sauce didn t thicken for me so I did add a little cornstarch/water just enough to give it some nice body and cling which really helped. The only thing I would change from my version next time would be to put the parsley in at the very end. It tended to darken after the chicken was added back in and reheated. Next time I will add the parsley after plating the chicken but before spooning the sauce over the top. All and all a great recipe and one we ll be making again! Thanks Chef John! Read More
(13)
Rating: 5 stars
12/17/2016
Another home run for chef John! The dish is excellent ( a bit too much lemon for my personal taste) but the technique is perfect. Unfortunately this site completely missed the mark as to the origin of this dish. It is a very traditional recipe from the old country. It's original name is chicken Francese. ( which translates to chicken French ) Tyler Florence also has a great version of this recipe I lived in Rochester for years and it is served in many restaurants. I have also eaten it in Italy and I have been in Dallas for about 35 years.... And it is served at every Italian restaurant too! Not sure why there is confusion about this being a dish created created in NY. Read More
(9)
Rating: 5 stars
04/05/2015
I love this recipe so much that the other night I made it using filet of sole.There wasn't a scrap of fish left.Even the kids asked me to make it again soon.I do agree with other reviews that it's too much lemon;I cut it to one lemon and it was perfect. Read More
(7)
Advertisement
Rating: 5 stars
11/23/2014
This was absolutely delicious! I read other reviews and decided to cut the lemon from 2 to 1. 2 would have been a sour piece of chicken but with 1 it was darn near perfect. This is going into the rotation! Read More
(6)
Rating: 5 stars
12/31/2014
Simply amazing!! I even almost screwed this up on accident by forgetting to brown the chicken in the oil and butter and started to reduce the liquid when I realized oh I missed a step. This is hands down the best chicken recipe I have ever tried! My husband was so impressed that I think I am going to have to make it again tomorrow so my parsley doesn't go bad! The lemon is amazing in the dish if you put the right amount of butter in it. I am addicted to this chicken just can't get over that flavor. Thanks Chef John your recipes never fail. Read More
(4)
Rating: 5 stars
04/12/2016
Wow! This was great and super easy! I did make a few changes but nothing drastic. I omitted the milk and added some chopped parsley in with the egg so the parsley was actually on the chicken. I used dry white wine instead of the sherry and chicken broth instead of veggie. I don't think the changes I made would make huge taste differences so yes this is another 5 star recipe for sure! Thanks Chef John! Read More
(4)
Rating: 5 stars
07/13/2016
This is sooo good. I went with the other comments and used just one lemon. My husband said half a lemon would have been perfect. It tastes like the chicken you would get at a diner! This is definitely going to be a staple in our home for dinners! Read More
(2)
Rating: 3 stars
08/25/2016
I wish I would have read others reviews.. Way too much lemon for me and the sauce didn't thicken. I will try again as it was easy and I can see the potential but like others my sauce didn't thicken either. Read More
(1)