Chicken French (Rochester, NY Style)
Here's a Chicken French recipe that's been a staple in my kitchen for years, often requested by my family. Pair it with brown and wild rice or rice pilaf, alongside Italian-cut green beans. For an extra touch, garnish with lemon slices, if desired.
Ingredients
- ¼ cup all-purpose flour, or as needed
- salt and black pepper to taste
- 2 large eggs, beaten
- 1 tablespoon white sugar
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- ¼ cup butter
- 2 teaspoons minced garlic
- ¼ cup dry sherry
- ¼ cup lemon juice
- 2 teaspoons low-sodium chicken base
Instructions
- Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl 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 chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry 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 butter, and stir in garlic. Add 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 chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.
Nutrition
Calories: 405kcalCarbohydrates: 15gProtein: 33gFat: 23gSaturated Fat: 10gCholesterol: 194mgSodium: 416mgPotassium: 388mgSugar: 4gVitamin C: 9mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!