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:
-
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.
-
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.
-
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.
-
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.
