Best Rochester Chicken French Recipes

CHICKEN FRENCH - ROCHESTER, NY STYLE

Steps:

• 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.
• 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.
• 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.
• To serve, place a chicken breast on a plate, and top with sauce.

ROCHESTER CHICKEN FRENCH RECIPE - (4.3/5)

Steps:

• In a shallow bowl mix flour, salt and pepper. In another shallow bowl combine eggs, sugar, and cheese until sugar is dissolved. Heat olive oil in a skillet over medium heat. Coat the chicken in the flour mixture and then dip in the egg mixture and pan fry until golden brown and no longer pink inside. Remove chicken from skillet and set aside. In the same skillet melt the butter, stir in the garlic, sherry, lemon juice and chicken broth. Bring the sauce to a boil, then reduce heat and simmer until thickened about 5 minutes scraping and dissolving all the brown flavored bits from the bottom of the skillet. Return the chicken to the skillet and simmer and additional 15 minutes.

ROCHESTER CHICKEN FRENCH RECIPE

Steps:

• In a shallow bowl mix flour, salt and pepper. In another shallow bowl combine eggs, sugar, and cheese until sugar is dissolved. Heat olive oil in a skillet over medium heat. Coat the chicken in the flour mixture and then dip in the egg mixture and pan fry until golden brown and no longer pink inside. Remove chicken from skillet and set aside. In the same skillet melt the butter, stir in the garlic, sherry, lemon juice and chicken broth. Bring the sauce to a boil, then reduce heat and simmer until thickened about 5 minutes scraping and dissolving all the brown flavored bits from the bottom of the skillet. Return the chicken to the skillet and simmer and additional 15 minutes.