Chicken French Rochester Ny Style Food

CHICKEN FRENCH

Steps:

• Season chicken pieces on both sides with salt and fresh ground black pepper. Place the flour, salt, pepper, and cayenne in a baking dish and mix well.
• Combine the beaten eggs and milk in another dish. Dredge the chicken, one at a time, in the flour to coat both sides and then transfer into the dish of eggs. Turn the chicken in the egg to coat both sides, and leave in the egg.
• Once all the chicken is floured and transferred into the dish of eggs, place in the refrigerator until needed. In a large non-stick skillet, melt the butter in the olive oil over med-low heat, until it begins to sizzle slightly. Lift the chicken pieces out of the egg mixture, allowing the excess to drip off, and sauté for 2 to 3 minutes per side until golden brown. Cook in batches and keep warm in a very low oven.
• When all the chicken is cooked, add the lemon juice, wine, and broth to the pan. Bring to a boil over high heat until reduced by half. Turn off the pan, and add the parsley and cold butter to the pan. Whisk until the butter melts. Taste for salt and pepper, and adjust.
• Place the chicken on warm plates and spoon over the sauce. Serve immediately.

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.