Recipe of the Week- Chicken French

Chicken French

A Rochester, NY classic—tender chicken cutlets in a lemony, buttery sherry sauce.

Ingredients:

    •    2 boneless, skinless chicken breasts

    •    Salt and pepper, to taste

    •    ½ cup all-purpose flour

    •    2 eggs

    •    2 tbsp water

    •    3 tbsp olive oil

    •    3 tbsp unsalted butter

    •    ½ cup dry white wine or dry sherry

    •    ½ cup chicken broth

    •    ¼ cup fresh lemon juice

    •    1 tbsp fresh parsley, chopped

Instructions:

    1.    Prepare the Chicken:

    •    Slice chicken breasts in half horizontally to create thin cutlets.

    •    Season with salt and pepper. Dredge each piece in flour, shaking off excess.

    2.    Egg Wash & Sear:

    •    In a bowl, whisk eggs with 2 tbsp of water.

    •    Heat olive oil in a large skillet over medium-high heat.

    •    Dip each floured cutlet into the egg mixture, letting excess drip off, then place in the hot pan.

    •    Cook for 3–4 minutes per side until golden brown. Remove and set aside.

    3.    Make the Sauce:

    •    In the same pan, melt butter and add white wine or dry sherry. Let it reduce by half.

    •    Stir in chicken broth and lemon juice, simmer for 2–3 minutes.

    4.    Finish & Serve:

    •    Return chicken to the pan, spoon sauce over, and let it simmer for 2 minutes.

    •    Sprinkle with fresh parsley and serve with pasta, mashed potatoes, or crusty bread.

Chef’s Tips for Perfect Chicken French

Egg Wash Secret: The key to Chicken French’s signature texture is the flour-then-egg coating—this creates a delicate, slightly crispy exterior.

Sherry or Wine? Dry sherry gives a more authentic, slightly nutty flavor, while white wine adds a crisp acidity. Choose based on preference!

Balancing the Sauce: Adjust lemon juice to taste—too much can overpower, so start with ¼ cup and add more if needed.

Best Pairings: Serve Chicken French with linguine, risotto, or roasted potatoes for a classic combination.