Chicken French (Rochester, NY Style)

ByAina David
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If you’ve never had Chicken French (Rochester-style), you’re in for a real treat. This iconic upstate New York dish is crispy, tender pan-fried chicken finished in a bright, buttery lemon-sherry sauce that’s rich without being heavy. It’s elegant enough for guests, yet simple enough for a weeknight dinner — which is exactly why it’s been a family favorite in Rochester for decades.

Unlike Chicken Piccata, Chicken French is dipped in flour first, then egg mixed with Parmesan, giving it a golden, almost custardy coating that soaks up the sauce beautifully.

Why Everyone Loves Chicken French

  • Classic Rochester, NY restaurant favorite
  • Lightly crisp outside, juicy inside
  • Bold lemon + sherry butter sauce
  • Ready in 30 minutes
  • Perfect with rice, pasta, or green beans

What Makes Chicken French Different?

  • Egg wash includes Parmesan + sugar for flavor balance
  • Sauce is lemony but smooth, not sharp
  • Chicken simmers briefly in sauce for extra tenderness
  • No breadcrumbs — just flour + egg

Pro Tips for the Best Results

  • Pound chicken lightly for even cooking
  • Don’t overcrowd the pan — cook in batches if needed
  • Use dry sherry, not cooking wine
  • Want extra sauce? Double it (many Rochester locals do!)
  • Garnish with lemon slices or parsley for presentation
Chicken French (Rochester, NY Style)

What to Serve With Chicken French

This dish shines with simple sides:

  • Rice pilaf or wild rice
  • Angel hair pasta
  • Italian-cut green beans
  • Roasted asparagus
  • Crusty bread for soaking up sauce

Storage & Reheating

  • Refrigerate: Up to 3 days
  • Reheat: Gently on stovetop with a splash of broth
  • Avoid microwave if possible — it softens the coating
Chicken French (Rochester, NY Style)

Chicken French (Rochester, NY Style)

A classic Rochester favorite featuring pan-fried chicken coated in egg and Parmesan, finished in a buttery lemon-sherry sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course, Special Occasion
Cuisine: American (Regional – Rochester, Italian-American, NY)
Calories: 405
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. In a shallow bowl, mix flour with salt and pepper.
  2. In another bowl, whisk eggs, sugar, and Parmesan until fully blended.
  3. Heat olive oil in a large skillet over medium heat until shimmering.
  4. Dredge chicken in flour, then dip into egg mixture.
  5. Pan-fry chicken until golden and cooked through, about 6 minutes per side. Remove and set aside.
  6. In the same skillet over medium-low heat, melt butter and sauté garlic for 30 seconds.
  7. Add sherry, lemon juice, and chicken base. Simmer and stir, scraping browned bits, until sauce slightly thickens (about 5 minutes).
  8. Return chicken to skillet and gently simmer in sauce for 15 minutes.
  9. Serve chicken topped generously with sauce.

Notes

  • Double the sauce if serving over pasta
  • Use freshly squeezed lemon juice for best flavor
  • Garnish with lemon slices or parsley if desired

Nutrition Facts (Per Serving)

  • Calories: 405
  • Fat: 23 g
  • Saturated Fat: 10 g
  • Carbohydrates: 15 g
  • Protein: 33 g
  • Cholesterol: 194 mg
  • Sodium: 416 mg

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