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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