Chicken French (Rochester, NY Style)

This is a Chicken French recipe I've been making 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. Garnish with lemon slices, if desired.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 405 Calories

Ingredients

• 1 tablespoon white sugar
• ¼ cup butter
• ¼ cup lemon juice
• ¼ cup dry sherry
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 4 skinless, boneless chicken breast halves
• 2 large eggs, beaten
• 2 teaspoons minced garlic
• salt and black pepper to taste
• ¼ cup all-purpose flour, or as needed
• 2 teaspoons low-sodium chicken base

Recipe Instructions

Step 1

Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.

Step 2

Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry 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.

Step 3

In the same skillet over medium-low heat, melt butter, and stir in garlic. Add 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.

Step 4

Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.