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.
Nutrition Facts : Calories 491 kcal, Carbohydrate 15 g, Cholesterol 254 mg, Fiber 2 g, Protein 37 g, SaturatedFat 11 g, Sodium 1678 mg, Fat 31 g, ServingSize 4-6 Pieces (4-6 Portions), UnsaturatedFat 17 g
CHICKEN FRENCH - ROCHESTER, NY STYLE
I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!
Provided by rocgrandma
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 194.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 415.8 mg, Sugar 4.1 g
ROCHESTER CHICKEN FRENCH RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 12
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.
MARIE'S CHICKEN FRENCH
My absolute favorite chicken dish. I have put together bits and pieces of other chicken French recipes and this is the result. Almost failproof, comes out good every time.
Provided by Marie
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together eggs, cheese and parsley.
- Between two sheets of plastic wrap, pound chicken thin.
- Lightly salt and pepper chicken.
- Dredge chicken in flour, then dip in beaten egg mixture.
- Fry in olive oil until brown on both sides.
- Remove chicken to platter.
- In same skillet, saute garlic lightly, then add wine and bring to boil.
- Add broth and lemon juice.
- Lastly, stir in butter.
- Add chicken back to pan and bring to boil.
- Simmer for about 3 minutes.
CHEF JOHN'S CHICKEN FRENCH
Chicken French has everything I love in a recipe. It's delicious and easy, frugal, yet fancy, and everyone loves it. Better yet, it has a vague, confusing history and completely preposterous name. This not-French recipe hails from the Rochester area of New York State, where it's a staple on virtually every Italian-American restaurant menu.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
- Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
- Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
- Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
- Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.
Nutrition Facts : Calories 626.8 calories, Carbohydrate 31.5 g, Cholesterol 328.5 mg, Fat 32.1 g, Fiber 1.3 g, Protein 48.4 g, SaturatedFat 13.2 g, Sodium 2305.4 mg, Sugar 1.8 g
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CHICKEN FRENCH IS A POPULAR DISH IN ROCHESTER, NY, …
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Estimated Reading Time 4 minsPublished 2018-12-14
- The "French" concept wasn't created here. Vitello Francese is an Italian-American dish that was served in New York City after World War II, and is now served at restaurants around the country.
- Rochester brought the chicken and the popularity. James Cianciola, who was also known as Chef Vincenzo, served Veal French at the Brown Derby, a restaurant on Monroe Avenue in Brighton.
- There's a debate about a main ingredient. Sherry or wine in the sauce? That is a debate among home cooks and chefs alike. The Cianciola brothers used an assertive sherry in their sauce, according to Miltner's story.
- Rochester chefs wrote the book on Chicken French. Nate Cianciola, along with his brother, James, wrote a book called Frenching Food Italian Style, highlighting 73 recipes from the Brown Derby including Veal French.
- You can even get a vegan French. Elizabeth McDade emailed that when she switched to a vegan diet, one of the dishes she missed most was "French," especially artichokes.
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