Chicken French – Rochester, NY Style
April 28, 2020
We had this Chicken French - Rochester, NY Style in a classic old-school restaurant called Charley Brown's when we were in Rochester. It's frozen in time around 1982. They have this dish on the menu called - Chicken French ~ egg-dipped, sautéed in sherry-lemon butter My husband Eric thought it was the best chicken he'd EVER had, which I have to agree!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Directions
1Mix 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.
2Heat 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, about 4 minutes on each side. Remove from the skillet and set aside.
3In 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.
4To serve, place a chicken breast on a plate, and top with sauce.
3 Reviews
admin
April 28, 2020
Sorry, I just adjusted the recipe!
Patricia M Kabana
April 28, 2020
above is confusing
first pan fry till not pink in the middle
then later simmer till no longer pink in the middle (thought that was already done…no pink after frying.
why mention twice. what am i missing?
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Michele
April 30, 2020
This was delicious! I used white wines as I didn’t think Paul Masson cooking sherry would be worthy of this dish. I used boneless thighs as that’s what I had and it came out just fine. The NYT has a similar recipe, Chicken Francese. I like this version better.