Chicken French - Rochester, NY Style

Chicken French - Rochester, NY Style

70 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
rocgrandma
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (70)

Rate This Recipe
rocgrandma
61

rocgrandma

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 mixture goes. I've never had a problem with it sticking to the flour-dredged chicken. Not sure why it didn't work for Lavendertatoo. I figure if it worked for Julia Child, it should work for anyone.

Sarah
42

Sarah

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 suggest using a white wine sauce if you want a lighter sauce. Also possibly doubling up on the sauce since there isn't alot. Next time I make this, I will be sure to make a double amount of sauce. Several people also take fresh lemons, slice them and saute them in the sauce as well for a more Lemony flavor. Overall, Great recipe. I also suggest pounding out the chicken. the thinner it is, the better for this recipe. At least in my opinion!

hhemmer
31

hhemmer

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 stock because I didn't have base. I deglazed the pan with the sherry before adding the rest of the sauce ingredients. I also like the chicken on the thin side, so I pounded it thin. Maybe the reviewer who had the problem with the coating didn't dust off all the extra flour? Great recipe, do you have one for greens and beans Roc style?!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 405 cal
  • 20%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 32.7 g
  • 65%
  • Cholesterol
  • 207 mg
  • 69%
  • Sodium
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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