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.
