Chicken French - Rochester, NY Style

Chicken French - Rochester, NY Style

rocgrandma 4

"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!"


30 m servings 405 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. To serve, place a chicken breast on a plate, and top with sauce.


  • Cook's Note
  • Garnish with lemon slices, if desired.
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Your rating



  1. 103 Ratings


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...

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...

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...

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 ...

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...

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...

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) ...

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.

Excellent!!! My family LOVES this recipe!! I add some of the dry sherry to the egg mixture for even more flavor and add artichoke hearts to the sauce at the end and serve over linguine with fres...