Recipe by Chef John
"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."
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ground black pepper
1 1/2 pounds
skinless, boneless chicken breast cutlets, pounded flat
cold butter, cut into chunks
chopped fresh flat-leaf parsley
salt and ground black pepper to taste
Yay, I am the first to rate this!!! This was really elegant and extremely tasty. It is the easiest thing to make and everyone raved about it. I followed the recipe to a "T" and it was wonderful. I also watched the video which Chef lets you know a few different things you can use in place of some of the ingredients. I used sherry and it was delicious. I also made this for a family get together so I quadrupled the recipe without any problems and like I said it is so easy to make. I also made a beet salad with this and had some white wine. And as always Chef John, perfect. Thanks again :)
Way too much lemon. I added another 2 cups of broth to offset the bitter taste.
This was absolutely delicious! I read other reviews and decided to cut the lemon from 2 to 1. 2 would have been a sour piece of chicken, but with 1 it was darn near perfect. This is going into the rotation!
I made the chicken following the recipe right down to the tee and Chef John did not disappoint. I even used tomatoes and avocados as side dishes and it all came together beautifully. Hardly any carbs, only delicious food. We ate this at 11:30pm so we appreciated the lightness of the dish. Can't wait to make it for my parents.
I love this recipe so much that the other night I made it using filet of sole.There wasn't a scrap of fish left.Even the kids asked me to make it again soon.I do agree with other reviews that it's too much lemon;I cut it to one lemon and it was perfect.
Simply amazing!! I even almost screwed this up on accident by forgetting to brown the chicken in the oil and butter and started to reduce the liquid when I realized, oh I missed a step. This is hands down the best chicken recipe I have ever tried! My husband was so impressed that I think I am going to have to make it again tomorrow so my parsley doesn't go bad! The lemon is amazing in the dish if you put the right amount of butter in it. I am addicted to this chicken, just can't get over that flavor. Thanks Chef John, your recipes never fail.
This was THE BEST! Even our picky three year old ate EVERY LAST BITE.
Very good, however there is too much lemon juice for our taste, I've halved it. Pork chops can be substituted for chicken. Instead of reducing the liquids I've thickened it with a little cornstarch and broth in order to have more sauce to put over pasta or rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken French
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 627
** Calories from Fat: 289
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